• Ingredients
  • 200 gm Marie Biscuits
  • 1 cup full cream milk
  • 1/2 cup pan-roasted cashew
  • 1/2 cup grated dark chocolate or dark chocolate chips
  • (For buttercream) 50 gm butter
  • 100 gm confectioners’ sugar
  • Cocoa powder to taste
  • 1 tbsp of full-cream milk
  • A pinch of salt
  • Method
  • Dip the biscuits in the milk but not until they are mushy — they should retain a bit of crunch. Whisk the buttercream ingredients together until light and fluffy. Layer your bowl/container alternately with biscuits and the chocolate buttercream (you can sprinkle a bit of cashew nuts in between too for extra crunch if you wish). Top with chocolate buttercream, pan-roasted cashew and chocolate shavings/chocolate chips. Refrigerate for an hour or two, until the cream is firmly set. Slice and serve cold. If you want to unmould the dessert, start CBP with a layer of buttercream; to serve in the pan, start with a layer of Marie.