• Makes 5 tortes

    1. Heat the Macphie Panna Cotta (Crème brulee/ Sicilian Lemon Dessert) in a pan continuously stirring until boiling, stir until smooth. Add the milk chocolate drops and stir through, remove from heat.
    2. Line 5 torte rings (8 inch) with the pre-cooked chocolate sponge.
    3. Pour mix into the mould while cooling, ideally chill for 1-2 hours before serving.
    4. make the crumb with the Callebaut milk chocolate by cooking for 10 minutes on a flat tray until golden brown. Cool and Crumb.
    5. Serve with the caramac crumb and a drizzle of Macphie Chocolate O.T.T.® Dessert Topping. Finished with a strawberry and a chocolate star.


  • 500g Macphie Panna cotta
  • 250g Callebaut milk chocolate
  • 300g cooked chocolate sponge
  • 250g Macphie’s Chocolate O.T.T.® Dessert Topping
  • 300g Callebaut white chocolate (for the crumb)