Tim Tam dessert shooters – Abel Prasad


Wow your guests with these gorgeous Tim Tam dessert shooters, made with crushed Tim Tam’s, chocolate mousse and whipped cream!


  • 6 Arnott’s Tim Tam Original biscuits, broken into large pieces
  • 2 eggs, separated
  • 150g dark chocolate, melted, cooled slightly
  • 400ml thickened cream, whipped
  • Cocoa powder, to dust
  • 12 Arnott’s Bites Tim Tam Original, to serve


  • Step 1
    Process the Tim Tam biscuits in a food processor until crushed. Divide the crushed biscuit among twelve 80ml (1/3 cup) glasses. Set aside.
  • Step 2
    Place the egg yolks and melted chocolate in a bowl and stir until smooth. Fold in half the whipped cream. Place the remaining cream in the fridge until required.
  • Step 3
    Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold into the chocolate mixture until evenly combined.
  • Step 4
    Divide the chocolate mixture among the glasses. Place in the fridge for 2 hours or until chilled and just set. Pipe the remaining whipped cream over the top of each to decorate. Dust with cocoa powder and top with Tim Tam bites.
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