There's nothing healthy about this one!


  • 125ml boiling water

  • 1 tbsp gelatine powder

  • 250gm Arnott's Choc Ripple biscuits

  • 125gm melted butter

  • 180gm sugar

  • 1 tbsp fresh lemon juice

  • 250gm soft cream cheese

  • 60ml each of Frangelico & Baileys Irish cream

  • 1 tbsp honey

  • 300ml cream

  • 50gm bar of Toblerone, roughly chopped


  • 1.

    Sprinkle gelatine over water. Stir to dissolve, then cool.

  • 2.

    Crush biscuits finely in a food processor. Transfer to a large bowl, together with the melted butter and mix well. Firmly press into a spring form cake tin and refrigerate for 45 minutes to set.

  • 3.

    In a food processor lightly combine sugar and lemon juice. Add cream cheese and whiz.

  • 4.

    Add cooled gelatine, Frangelico, Baileys, honey and cream, and blend until well combined. Add toblerone, and pulse.

  • 5.

    Pour mix over base, and refrigerate for at least 3 hours. Garnish with some extra toblerone.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 583kj
  • Fat Total 43g
  • Saturated Fat 24g
  • Protein 5g
  • Carbohydrate 42g
  • Sugar 29g
  • Sodium 321mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The base can be prepared the day before it's needed to save time. You can leave out the alcohol if you want to, it still tastes yummy!

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