Strawberry Champagne Tim Tam slice

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There’s nothing better than a night hanging out with your girlfriends – whether you get glammed up and head out for a cocktail or two or hang out at home with a movie and some treats, you always know that you’re in for a good time.

And thanks to Tim Tam, that good time just got even better. I have three words for to: Tim Tam mocktails. Yip, Tim Tam biscuits that taste (and smell) just like your favourite drinks on a girl’s night in or out.

There are four delish flavours in the range – Virgin Espresso Martini, Virgin Pina Colada, Virgin Strawberry Champagne and in the Tim Tam Chocolicious Bites  range, Velvet Mudslide bites. And after settling down for a night of taste testing with my girlfriends I can definitely say that they’re all freaking amazing.

But with a scent that’s to die for and beautiful pink filling, I simply couldn’t go past the Strawberry Champagne Tim Tam – and that’s when this Strawberry Champagne Tim Tam slice was born.

Imagine a rich Strawberry Champagne flavoured Tim Tam base topped with a creamy layer of condensed milk that’s been spiked with just a dash of bubbles. This is finished with a layer of fresh strawberry jelly and dotted with freeze dried strawberries. Delicious, huh?

While this slice may look a little complicated it’s one of the simplest things you’ll ever make – if you can mix up a packet of jelly, you’re a third of the way there! But despite being so easy to make, this flavours of this slice will still blow you away – everything from the scent and colours to flavours and texture is to die for.

So gather your girlfriends, grab a packet (or two) of the new limited edition cocktail-inspired Tim Tam range and enjoy an extra special girl’s night.

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Strawberry Champagne Tim Tam slice

Ingredients

  • 250g Strawberry Champagne Tim Tam biscuits (14 biscuits)
  • 55g butter, melted
  • 4 tsp gelatine + 2 tsp extra
  • ¼ cup boiling water
  • ¼ cup + 2 Tbsp champagne
  • 395g condensed milk
  • 1 packet strawberry jelly crystals
  • Freeze-dried strawberries, to top

Method

  1. Line a 25x15cm slice tin with baking paper and set aside.
  2. Place Tim Tam biscuits in the bowl of a food processor and blend into a fine crumb.
  3. Add melted butter and mix until well combined (mixture will form a ball and appear quite moist)
  4. Scoop biscuit mixture into prepared pan, pressing out to ensure entire base is covered. Place in the fridge to chill.
  5. Meanwhile, pour boiling water and ¼ cup champagne into a small bowl. Add 4 tsp gelatine and mix until dissolved.
  6. Place condensed milk, 2 Tbsp champagne and gelatine mixture in a medium bowl and whisk until well combined.
  7. Remove slice from fridge and pour condensed milk mixture over prepared base. Place in fridge for one hour or until condensed milk layer has set.
  8. Make jelly according to the instructions on the packet and add 2 tsp of gelatine to the mixture. Cool to room temperature.
  9. Once jelly has cooled, pour over prepared slice. Press freeze-dried strawberries into jelly, pushing down lightly so they are fully submerged. Pop any bubbles that appear with a skewer.
  10. Chill for one hour or until set. Slice into squares and store in an airtight container in the fridge.

Note: Best enjoyed immediately after being removed from the fridge or plated with a fork if slice has warmed slightly.

This post was made possible thanks to Arnott’s Tim Tam. All opinions, recipes and photos are my own.

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  • Breanne Alder

    This is such a cute little slice! x

    inthecakeblog.com

    • Kirsten

      Thanks so much Breanne!