Author : Foodeva Marsay
Ingredients and Instructions
500ml Fresh Cream
1/2 Cup/Can Caramel Treat
2 Tblsp Castor Sugar
~whip cream, gradually adding the sugar
~stir through the caramel treat to remove lumps, before gently folding into the whipped cream
~flavour the cream/caramel mix with 1-2 drops of Peppermint Essence (shhhh, It’s a Foodeva Marsay Secret😉)
1 – 2 packets Tennis Biscuit (this is a coconut variety biscuit) Slab of any mint chocolate (Peppermint Crisp/Mint Crisp/AeroMint)
All that’s left to do is layer.
~in a greased casserole dish, start off by layering the 1st row of Tennis Biscuits
~follow with a layer of cream/caramel mix
~top with some Grated Mint Chocolate
~keep at the layering until you end with a layer of Cream /Caramel mix right at the top.
~decorate as desired and finish off with a grating of Mint Chocolate.
~refrigerate overnight until set.
~top with fresh mint leaves just before serving.
NOTES BY FOODEVA MARSAY
* I Have used 1/2 can Caramel Treat with success many a times, This recipe also works well with a regular Lotus Biscoff.
* The longer the dessert sets in refrigerator the better it tastes 👌
* Works well either Set into a large casserole OR in single servings.
* With Single serving options and the smaller shot glass Servings (as in pic further below), I have crushed the Tennis Biscuits before layering as above.
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