1. Prepare the coffee mixture:
Mix instant coffee with 250 ml of water until dissolved. Cool.
2. Whip the cream:
In a bowl, whip 300ml of cream until stiff peaks form. Refrigerate until ready to use.
3. Make the chocolate ganache:
For the dark chocolate ganache: Heat 150ml of whipping cream, but don’t let it boil. Pour in 200g of dark chocolate, set aside for a minute, then stir until smooth. Leave to cool.
For the white chocolate: Gently melt the white chocolate and leave to cool.
4. Make the vanilla cream:
In a small saucepan, whisk together the starch, flour, sugar, vanilla sugar, and egg yolk with some of the milk until smooth.
In a separate saucepan, heat the rest of the milk. Once the pasta is warm, gradually add the milk to the pasta mixture, stirring constantly to avoid lumps.
Bring the mixture to the boil, stirring constantly, until thickened. Remove from the heat, stir in the vanilla-flavored cream mixture, and leave to cool. Stir occasionally to prevent a skin from forming.
5. Assemble the dessert:
Dip the cocoa cookies briefly in the coffee mixture and arrange on a plate, creating the first layer.
Spread half of the vanilla cream over the cookies.
Add another layer of coffee-dipped cookies
. Spread the whipped cream over the second layer of cookies. Pour
the dark chocolate ganache over the whipped cream.
Pour melted white chocolate over it and sprinkle with cinnamon.
6. Refrigerate:
Refrigerate the dessert for at least 4 hours or overnight to harden.
Conclusion:
This dreamy no-bake dessert for kids captures the essence of nostalgic flavors with a combination of creamy, chocolatey, and coffee-infused layers. Whether you’re making it for a special occasion or as a casual gift, it’s a delicious journey back in time. Enjoy the process of making this dessert and the joy of sharing it with your loved ones.
