Recipe

Tim Tam strawberry champagne slice

Tim Tam Strawberry Champagne biscuits form the base for this cool retro-styled slice that will turn afternoon tea into an event. Recipe by High Tea With Dragons.

Mar 02, 2016 10:22pm
  • 2 hrs 30 mins preparation
  • Serves 9
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Ingredients

Base
  • 14 Tim Tam Strawberry Champagne biscuits
  • 55 gram butter, melted
Filling
  • 1/4 cup boiling water
  • 4 teaspoon gelatine powder
  • 1/4 cup Champagne, plus 2 Tbsp extra
  • 395 gram sweetened condensed milk
Topping
  • 1 pack strawberry jelly
  • 2 teaspoon gelatine powder
  • 1/4 cup freeze-dried strawberries

Method

Base
  • 1
    Line the base of a 20cm square cake pan by crisscrossing 2 strips of baking paper so it covers the base and overhangs the sides of the tin.
  • 2
    Place the Tim Tam biscuits in a food processor or blender and pulse to form crumbs, add the melted butter and pulse to combine.
  • 3
    Tip the crumbs into the prepared tin and press firmly to make an even compact base (roll over the base with a small jar or can). Chill in the fridge while you prepare the filling.
Filling
  • 4
    In a bowl, combine boiling water, gelatine and ¼ cup Champagne. Stir until gelatine is completely dissolved and add condensed milk and additional 2 Tbsp Champagne. Whisk until mixture is completely blended and pour onto chilled base and refrigerate for 1 hour or until set.
Topping
  • 5
    To make the topping, assemble the jelly according to the package directions adding the additional 2 tsp gelatine to the crystals. Allow the liquid to cool to room temperature.
  • 6
    When the jelly has cooled, pour onto the chilled slice. Decorate with pieces of freeze-dried strawberry, submerging them in the jelly. Chill until the jelly is set.
  • 7
    Gently lift the slice from the tin using the lining paper and cut into serving-sized pieces.

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