Yummy coffee rich creamy layers separated by biscuit layers and topped with crunchy Crocan. This is the original Crocan dessert which we make back home since very long time. Hope you like it.
Prepare Nescafe cream: Mix all ingredients and beat with electric mixer till it’s smooth and thick. Add little milk if cream mix is too thick.
In a 9x11 inch deep rectangular dish, Arrange first layer of biscuits and sprinkle with warm Nescafe drink, about 1 ½ tsp per biscuit. Pour half Nescafe cream to make a layer. Arrange layer of biscuits dipped in Nescafe. Pour second half of Nescafe cream and level surface.
Cover dish with plastic wrap and keep in fridge for 5-6 hours or overnight.
Prepare Crocan topping: put sugar and almonds in a pan, stir over medium heat till sugar is melted and almonds are toasted. Pour on aluminium tray. Let cool and harden. Remove, put in a bag and crush using pestle.
At serving time, top the dish with Crocan. Cut and serve cold.
You can sprinkle some Croccan nuts in the middle; after arranging the first layer of cream, if you want it to be crunchier.
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