3-layer dessert recipe
For 6 people
- To prepare the 1st layer:
- 110 g unsalted butter
- 5 tbsp cocoa powder
- ¼ cup sugar
- 1 egg
- 150 g plain biscuits, crushed
- 1/3 cup almonds
- 1/3 cup walnuts
- 1/3 cup coconut
- To prepare the 2nd layer:
- 1 can (170g) heavy cream
- 1 can (400g) condensed milk
- 1 egg
- 1 tsp vanilla
- For the top:
- 115g milk chocolate sprinkles
- 2 tbsp unsalted butter
To prepare the 1st layer, combine biscuits, walnuts, almonds and coconut in ULTRABLEND +. Use the “Nuts” function to pulverize the ingredients.
In a bowl, combine butter, cocoa powder and sugar then mix in a bain-marie until you get a smooth texture.
Add the egg and mix continuously until the texture thickens then remove the bowl from the bain-marie.
Add the biscuits mixture and mix until you get a smooth mixture then pour the mixture in a baking tin. Refrigerate.
Put all of the 2nd layer ingredients in the blender. Mix at speed 4 for 1 min until combined.
Pour the mixture over the biscuits layer and put the baking tin in the oven at 180⁰C for 30 min. Take the baking tin out of the oven and let cool in room temperature.
For the top, melt chocolate and butter in a bain-marie and pour the mixture over the 2nd layer.
Refrigerate the dessert for 3 hours until completely cooled before serving.
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