07/31/2026
Get ready for a dessert so decadently rich it might just require a sign-off from your dentist! This show-stopping, no-bake masterpiece layers a fudgy caramel-chocolate biscuit base with a velvety vanilla cream and a glossy chocolate glaze, paired perfectly with a frothy, shaken iced coffee to balance the ultimate sweet indulgence.
Ingredients
For the Fudgy Biscuit Base:
* Soft caramels: 1 large pack (~30-40 pieces)
* Condensed milk: 1 can (~300 g)
* Butter: 100 g (3.5 oz)
* Milk: 200 ml (6.8 fl oz)
* Milka milk chocolate: 1 bar (100 g)
* Vanilla biscuits (like Petit Beurre): 300 g (11 oz)
For the Velvety Cream Layer:
* Sugar: 100 g (3.5 oz)
* Cornstarch: 40 g (1.4 oz)
* All-purpose flour: 40 g (1.4 oz)
* Milk: 1.5 liters (51 pt)
* Butter: 170 g (6 oz)
* Vanilla essence: 5 ml (0.2 fl oz)
* Condensed milk: 50 g (1.8 oz)
For the Chocolate Glaze:
* Sugar: 50 g (1.8 oz)
* Cornstarch: 40 g (1.4 oz)
* Cocoa powder: 30 g (1.1 oz)
* Milk: 300 ml (10 fl oz)
* Milka milk chocolate: 1 bar (100 g)
For the Shaken Iced Coffee:
* Instant coffee: 10 g (0.4 oz)
* Sugar: 30 g (1.1 oz)
* Warm water: 200 ml (6.8 fl oz)
* Ice: 100 g (3.5 oz)
* Milk: 150 ml (5.1 fl oz)
Instructions
* The Base: In a pan, melt the caramels, condensed milk, 100 g butter, and 200 ml milk together. Stir in one chopped Milka bar until completely melted and smooth. Break the biscuits into a large bowl, pour the warm chocolate caramel glaze over them, mix thoroughly, and press tightly into a parchment-lined springform pan. Pop it in the fridge for 20 minutes.
* The Cream: In a saucepan, whisk together 100 g sugar, 40 g starch, 40 g flour, and 1.5 liters of milk. Cook over medium heat for 8 minutes, whisking constantly until thickened. Remove from heat and blend in 170 g butter (pressed through a ricer or cubed), vanilla essence, and 50 g condensed milk. Pour this smooth custard over your chilled biscuit base and refrigerate for 40 minutes.
* The Glaze: Whisk 50 g sugar, 40 g starch, 30 g cocoa powder, and 300 ml milk in a pot. Cook over low heat for 5 minutes, melting in the second Milka bar until velvety. Pour evenly over the set cream layer and chill for a final 40 minutes.
* The Drink & Serve: Add the instant coffee, 30 g sugar, and water into a plastic bottle, cap it, and shake vigorously until frothy. Pour over ice and 150 ml of milk in a glass, slice your set cake, and enjoy the ultimate sugar rush!
