200g malted milk biscuits
85g icing sugar
750g cream cheese , room temperature
50g crushed maltesers
100g crushed maltesers
210g double cream, whipped to soft peaks
60g unsalted melted butter
20g malt powder (horlicks or any brand)
30g malt powder
180g milk chocolate, melted and cooled a little
Extra crushed maltesers for decoratingMethod
Line the base of a 20cm springform tin with wax paper. Spray with a Canola or olive oil spray to make the paper sit without moving.
Crush the biscuits and 20g malt powder until they look like breadcrumbs, then add the melted butter and whizz again to coat everything. The mix will look like wet sand.
Pour into your prepared tin and push down until even and flat. Place in the fridge whilst you make the filling.Add the cream cheese, malt powder, icing sugar and vanilla extract into a large bowl . Use an electric whisk to beat until smooth and combined.
Add the lightly whipped double cream and gently mix to combine on low speed.
Half the mixture into two bowls.
Add the 100g crushed maltesers into the first bowl and stir to combine.
Pour on top of the biscuit base and flatten using a palette knife. Clean the edges for a neater finish.
Add the melted chocolate into the other bowl and mix to combine.
Pour on the chocolate mix and again smooth with a palette knife and clean the edges .Decorate with more crushed maltesers and refrigerate overnight.