Double choco-misu

Double Choco-misu (coffee-free)

Servings 16
Author My husband


  • 600 mL boiling water
  • 2 tbs sugar
  • 4 tbs cocoa powder
  • 110 g dark chocolate 10g for grating on top of finished product
  • 375 g cream cheese softened
  • 200 g white chocolate melted
  • 1 cup cream 250mL
  • 1 tsp vanilla
  • 1/2 cup sugar
  • 1/4 cup boiling water
  • 10 g gelatin 3 tsp or 4 sheets
  • 24 lady-finger biscuits


  1. Dissolve sugar, cocoa and dark chocolate in boiling water and set aside to cool.
  2. Melt white chocolate and allow to cool slightly.
  3. Mix cream cheese, cream, sugar and vanilla until smooth.
  4. Add white chocolate to cream cheese mixture and combine.
  5. Mix gelatin with boiling water and add to cream cheese mixture.
  6. Dip lady-finger biscuits in dark chocolate syrup and allow enough time to soak through (approx 20s each).
  7. Arrange lady-finger biscuits in a single layer in a 20cm x 20cm tin.
  8. Add half of the cream cheese mixture on top of the biscuits.
  9. Repeat previous two steps with remaining biscuits and cream cheese mixture.
  10. Add another layer of biscuits and top with grated chocolate.
  11. Chill for 6 hours or overnight.

Recipe Notes

If the lady-finger biscuits soak too long, they will fall apart. If they do not soak long enough, they remain crunchy and do not have the 'chocolate-y' flavour through.
For the topping, you can add whipped cream before the grated chocolate or any other topping combination you can think of eg strawberries, whipped cream, chocolate, etc.

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