Frozen raspberry Tim Tam Fingers


  • 3 x 200 gram Tim Tam Original packets
  • 50 gram unsalted butter, melted
  • 250 gram block cream cheese, at room temperature
  • 1/2 cup icing sugar mixture
  • 1 teaspoon vanilla bean paste
  • 1/2 cup thickened cream
  • 1 cup frozen raspberry, thawed


  1. Start with greasing the rectangular slice pan (18x28cm). Cover the base and the two long sides with baking paper. Make sure that it sticks out a bit. 
  2. Put 18 of the Tim Tam Original biscuits aside. Crush the remaining Tim Tams with a mixer. Add the butter and combine the two. Spread the mixture out on the base and let it cool down for 20 minutes in the refrigerator.
  3. Start in the meantime with the filling. Beat the cream cheese, icing sugar mixture and the vanilla bean paste with an electric mixer until it is light and fluffy. 
  4. Next step: beat the thickened cream with a mixer until you see soft peaks. Fold the cream in the cream cheese mixture. Mash the raspberries with a fork and fold into the cream cheese mixture. 
  5. Spread the filling out over the Tim Tam base and cover it with the remaining 18 Tim Tam Original biscuits. Freeze it for 4 hours or until it is firm.
  6. Lift the slice from the pan and cut it into fingers. Use the biscuits on top as a guiding line. 

Now you are ready to serve! Enjoy this delicious dessert.

* Source recipe and picture