Make your chocolate Bavarian 10x better with TimTams

Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above the edges of the pan.

Reserve two Tim Tams in the freezer until ready to serve. Place the remaining biscuits in a food processor. Process until finely crushed. Add butter and process until just combined. Press mixture over base of prepared pan. Refrigerate until required.

For the salted caramel filling, combine all ingredients in a saucepan on medium heat, stirring occasionally, until the sugar dissolves and the butter melts. Cook, stirring constantly, for 5–8 minutes, or until just starting to simmer. Pour over base, spreading to level. Bake 10–12 minutes or until golden. Set aside at room temperature to cool, then refrigerate for 1 hour until cold.

For the mousse, put chocolate and 1/2 cup of the cream in a microwave-safe bowl. Microwave on HIGH for 1 minute or until melted. Meanwhile, sprinkle gelatine over water in a small heatproof bowl. Stir to combine and set aside for 2 minutes to bloom. Microwave for 5–10 seconds or until melted. Stir into warm chocolate mixture.

Using an electric mixer, beat the remaining 1 cup cream until slightly thickened but not fully whipped. Add chocolate mixture and beat until well combined and soft peaks form. Be careful not to over-beat, as the mixture will turn grainy. Pour mixture over caramel filling, tapping pan gently to level. Refrigerate overnight or until set.

For the topping, beat cream, icing sugar and vanilla until just-firm peaks form. Transfer to a piping bag with a 1.5cm fluted nozzle. Pipe on slice. Coarsely grate frozen Tim Tams over cream. Refrigerate for 1 hour to allow cream to firm slightly before serving.