:salam2:
this is an italian desert....very easy to make and will have you licking your chops for an hour after youve finished:
this is enough to fill 1 large pyrex pan
INGREDIENTS:
CREAM:
1 can nestle sweetened condensed milk (the big ones) (about 400g)
2 cans of cream (kishta) (about 340g)
1 teaspoon vanilla
2 packs Philadelphia cream cheese OR 18 squares of kiri for those who know what kiri is
CAKE:
about 40 ladyfinger biscuits OR 2 sponge cakes(1 for each layer)
about 2 tablespoons instant coffee
milk(use the fattiest one possible...skim milk or low fat oversoak the biscuits
cocoa(bitter)
1.Mix all the cream ingredients together until a smooth, slightly thick paste is formed.
2.Fill a soup bowl with the milk and dissolve the coffee in it. Then take each biscuit and dip it in the milk-coffee mixture. Place the biscuit in the pyrex dish. Do this until you completely cover the base of the pan.
(if you are not using the biscuits, then just put the cake in the dish somehow lol ive never used the cakes but i know that you can use them...besides how are you going to add the coffee?)
3.Pour some of the cream over the first layer until it is completely covered. Do this one more time.
4. Over the last layer of cream, use a sifter? to sprinkle over the cream. cover the whole thing...dont let a bit of white show
5.put it in the refridgerator and wait till the milk soaks into the biscuits(usually overnight)
6. Eat it
and OH THE MIGHTY GOODNESS OF SUGARY FATTY STUFF
wohooo my 18th post!!
this is an italian desert....very easy to make and will have you licking your chops for an hour after youve finished:
this is enough to fill 1 large pyrex pan
INGREDIENTS:
CREAM:
1 can nestle sweetened condensed milk (the big ones) (about 400g)
2 cans of cream (kishta) (about 340g)
1 teaspoon vanilla
2 packs Philadelphia cream cheese OR 18 squares of kiri for those who know what kiri is
CAKE:
about 40 ladyfinger biscuits OR 2 sponge cakes(1 for each layer)
about 2 tablespoons instant coffee
milk(use the fattiest one possible...skim milk or low fat oversoak the biscuits
cocoa(bitter)
1.Mix all the cream ingredients together until a smooth, slightly thick paste is formed.
2.Fill a soup bowl with the milk and dissolve the coffee in it. Then take each biscuit and dip it in the milk-coffee mixture. Place the biscuit in the pyrex dish. Do this until you completely cover the base of the pan.
(if you are not using the biscuits, then just put the cake in the dish somehow lol ive never used the cakes but i know that you can use them...besides how are you going to add the coffee?)
3.Pour some of the cream over the first layer until it is completely covered. Do this one more time.
4. Over the last layer of cream, use a sifter? to sprinkle over the cream. cover the whole thing...dont let a bit of white show
5.put it in the refridgerator and wait till the milk soaks into the biscuits(usually overnight)
6. Eat it
and OH THE MIGHTY GOODNESS OF SUGARY FATTY STUFFwohooo my 18th post!!
