members recipes

Ingredients

Method
Combine the 2 Tblsp of coffee, water & extra-strong (made) coffee/coffee essence & set aside to cool.
Whip cream until stiff. Beat in the condensed milk & 1/2 the coffee mixture.
Combine remaining coffee mixture with the milk & brush generously over both sides of the finger biscuits.
Line a 20cm square cake pan with tin foil. Spoon 1/2 the condensed milk mixture onto the pan & top with the biscuits. Cover with remaining condensed milk mixture & place in freezer until frozen.
Turn out of pan & remove foil. Sift cocoa lightly over the top. Cut into squares & serve immediately.

Variation: This dessert is also delicious served chilled, not frozen. Layer biscuits & condensed milk mixture into a pretty glass dish. Decorate as desired.