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Cadbury Tumbles Shortcake

Coffee Crunch Parfaits

  • ½ cup Cadbury Tumbles Shortcake, roughly chopped/crushed (For chocolate cream)
  • 100g dark chocolate (For chocolate cream)
  • 250ml (1 cup) cold whipping cream (For chocolate cream)
  • 20g (2 Tbsp) sugar powder (For coffee whipped cream)
  • 2 tsp instant coffee powder (For coffee whipped cream)
  • 250ml (1 cup) cold whipping cream (For coffee whipped cream)
  • 1 cup Cadbury Tumbles Shortcake, roughly chopped (For decoration)
  • 50–100g dark chocolate, coarsely chopped (For decoration)
  • Canned whipped cream, optional (For decoration)
  1. Dark chocolate cream: Chop the chocolate and put in a bowl.
  2. Dissolve in the microwave or over double-boiler until the chocolate is completely melted.
  3. In a mixer bowl, whip the cream until very stable whipped cream is formed.
  4. Add 2–3 Tbsp whipped cream into the melted chocolate, stir well until uniform.
  5. Add the chocolate mixture to the rest of the whipped cream and fold gently until you get a uniform chocolate cream. Fold in the crushed Cadbury Tumbles Shortcake.
  6. Sprinkle some more crushed Cadbury Tumbles Shortcake on top of the chocolate cream layer and refrigerate until the coffee whipped cream is ready.
  7. Coffee whipped cream: In a mixer bowl, whip cream, powdered sugar and coffee until you get a uniform, stable whipped cream.
  8. In tumbler glasses, dollop spoonfuls of the of Cadbury Tumbles Shortcake in between.
  9. Garnish with more Cadbury Tumbles Shortcake and serve.