Maple Syrup Mousse and Macadamia Toffee Bark

Maple Syrup Mousse and Macadamia Toffee Bark

Preparation Time: 20 minutes

Serves 6


  • 250g tub light cream cheese, softened
  • ½ cup S&W Maple Syrup
  • 300ml thickened creamed, whipped

Toffee Bark

  • ½ cup caster sugar
  • ¼ cup water
  • 1 tablespoon S&W Maple Syrup
  • ¼ cup Sunbeam Dry Roasted Macadamias, chopped


  • Beat cream cheese and maple syrup until smooth. Fold in whipped cream and spoon into 6 x ½ cup sized serving glasses and place in the fridge to chill.
  • Place sugar and water in a small saucepan over a low heat. Stir until sugar has dissolved. Bring to the boil and then reduce heat to simmer for 10 minutes or until mixture begins to change to a deep amber colour. Add maple syrup and stir to combine. Spread toffee very thinly over a greaseproof paper lined oven tray and sprinkle with nuts. When completely cool, gently break into shards and serve with maple mousse.

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