2tablespoonnescafe powder dissolved in 1 cup hot water
1cupheavy whipping cream250ml
3tablespoonsweetened condensed milk
splashvanilla extract, optional
1creme caramel sachet, powder only49g
1pack tea biscuits or graham crackers7 oz or 200 g
2tablespooncocoa powder for topping
Add the heavy cream, sweetened condensed milk, vanilla and creme caramel powder to a bowl and beat until soft peaks form. Set this cream mixture aside.
Dip the tea biscuits into the coffee briefly until they soak up the coffee but before they start to break apart. Layer in a 7x11 or 9x9 inch clear pyrex dish, then top with half the cream mixture.
Repeat another layer of coffee soaked biscuits on top of the heavy cream, followed by the remaining half of the cream. Sift the cocoa powder on to the top, then refrigerate for several hours until set. This is even better the next day!
Recipe barely adapted from Little Sunny KitchenYou can omit the creme caramel powder but it really adds such depth to the cream mixture, I highly recommend it.