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.


  • ***For Nescafe cream:

  • 2 (35g or 42gm) Sachets Dream Whip (Dessert topping mix powder)

  • 1 (170gm) tin thick cream (in Arabic: Qeshta)

  • 1 tsp instant coffee (Nescafe)

  • 150ml Evaporated milk (Carnation or Abu Qous)

  • Crocan topping:

  • 2/3 cup almonds, whole

  • 1 ½ cup sugar

  • ***For assembling:

  • 2 ½ (200gm) packet Marie biscuits

  • 2 cup warm water+ 4 tsp instant coffee (Nescafe). Mix


  • 1.

    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.

  • 2.

    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.

  • 3.

    Cover dish with plastic wrap and keep in fridge for 5-6 hours or overnight.

  • 4.

    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.

  • 5.

    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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Posted by EB50Report
Wow this sounds phenominal.
Posted by Huda Abu HamdiaReport
It does EB .hope u try it ;-). my friends just love it and ask me always to make it .. and it's soooo easy..