Tiramisu Flapjack Stack

Flapjacks 1 large egg 150 ml milk 50 ml espresso, cooled 1 tsp (5 ml ) vanilla essence 1 Tbsp (15 ml) Flora Plant Bake, melted + extra for frying 1 C (250 ml) cake wheat flour 2 tsp (10 ml) baking powder 2 Tbsp (30 ml) cacao powder + extra for dusting ¼ C (60 ml) castor sugar ¼ tsp (2.5 ml) salt Quick Ganache 100 ml cream 50 g dark chocolate, roughly chopped To Serve 1x 250 g tub mascarpone cheese 1 Tbsp (15 ml) cocoa powder 2-3 Boudoir biscuits (optional) 1 block reserved dark choc for garnish (optional) Dollops of Flora Gold, if preferred Drizzle of golden syrup or honey, if preferred

Layers of fluffy flapjacks infused with rich coffee, topped with creamy mascarpone, and a dusting of cocoa powder. This delightful treat will satisfy your sweet cravings while adding a touch of Italian flair to your breakfast or brunch.

Makes: 6
Preparation time: 10 minutes
Cooking time:10 minutes
Difficulty: easy

Tiramisu Flapjack Stack


Whisk the egg, milk, espresso, vanilla and melted Flora Plant Bake in a large bowl until well combined.

Sift in the flour, baking powder, cocoa powder, castor sugar and salt. Mix to combine.

Melt about half a teaspoon of Flora Plant Bake in a large pan, and add a dollop of flapjack batter to the pan. Fry until bubbles appear on the surface, then flip the flapjack and fry for two more minutes and then remove. Repeat until all of the batter has been used. 

 Quick Ganache

Heat the cream until warmed through but not boiling, then remove from the heat and pour over the chopped chocolate. Allow the residual heat to melt the chocolate and then mix to incorporate to make a smooth ganache.

To Serve

Serve the flapjack stack with a dollop of Flora Gold,  mascarpone and a generous drizzle of chocolate ganache. Dust the top with cacao powder. For added indulgence, add curls of dark chocolate (use a veggie peeler to create them) and add a touch of texture with crushed Boudoir Biscuits. Tuck in!

Our Products

Tasty everyday healthy spreads