Tim Tam White Chocolate Mousse


  • 200g white chocolate, chopped
  • 50g light sour cream
  • 1 egg
  • ¼ cup icing sugar
  • 200ml thickened cream, whipped
  • 1 x 200g Tim Tam- Original
  • 150g raspberries, plus extra for garnish


  1. Combine white chocolate and sour cream in a large microwave- safe bowl. Cook on high, for 1 minute, stir. Continue in 1 minute bursts, until chocolate melts and mixture is smooth. Cool.
  2. Using an electric mixer, beat eggs with icing sugar, until pale and very thick. Fold eggs and whipped cream into cool chocolate mixture. Fold in Tim Tam biscuits (reserving 4 biscuits) and raspberries. Spoon into desired glass and top with extra berries and a halved Tim Tam. Cover and refrigerate until firm.