← Nouns Cooking · Dessert Parlour

Ingredients

• 150 g Marie biscuits (or rich tea biscuits)
• 300 ml double (whipping) cream, very cold
• 200 g sweetened condensed milk (about half a can)
• 1 tsp Vanilla extract

Method

1. Blitz the biscuits in a food processor (or crush them in a bag with a rolling pin) into a very fine, sandy powder, with no lumps left.
2. Whip the cold cream to soft peaks. Add the condensed milk and vanilla and keep whipping until thick and holding firm peaks.
3. In small glasses, layer a spoonful of crumbs, then a layer of cream, and repeat, finishing with a layer of crumbs on top.
4. Cover and chill for at least 4 hours, or freeze for 2 hours for a semifreddo texture.

Tips

• The finer the crumbs, the more it tastes like the real thing; sieve out any coarse bits.
• A piping bag gives neat, even layers in glasses.

Sources

Written in our own words after cross-checking these recipes:

SBS Food Ang Sarap