Recipe 1:

Ingredients:
  • 250ml (~1 cup) Whipping cream
  • 80g (2 2/3 oz) Marie or other plain sweet biscuits
  • 50g (1 2/3 oz) Condensed milk
  • Vanilla essence 2/3 teaspoons

Method:
  1. Crush biscuits finely.
  2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
  3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
  4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled. (Suggestion: Don’t put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy)
  5. Chill in the freezer for two hours. Bring to room temperature to serve. (Approx 10 minutes.)

Recipe 2:

Ingredients:
  • 6 x 175 g tins of Nestle cream
  • 1 x 400 g can of condensed milk
  • Per serving: 1 finely crushed plain sweet biscuit

Method:
  1. Empty all cans into a bowl and beat with a wire whisk or electric mixer till they are completely combined. You should have a very thick creamy mixture.
  2. Homogenise the biscuits in a blender or crush with a rolling pin.
  3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
  4. Place a layer of biscuit into your vessel (individual moulds, mousse rings or cups) and pipe a layer of cream on top. Repeat until vessel is filled. (Suggestion: Don’t put too much biscuit, or the cream will adhere to only the top bits and the dessert will look messy)
  5. Chill in the freezer for two hours. When serving, leave it out for a bit (around 10 minutes) for it to soften.