Chocolate Layered Cream Dessert
A luscious no-bake layered dessert with silky vanilla cream, rich chocolate cream and soft soaked biscuits, crowned with a cloud-like meringue whipped cream. Perfect for gatherings, it comes together in minutes and chills beautifully. Every spoonful is pure comfort.
🛒 Ingredients
8 servings
- 200 g (7 oz) shortbread or ladyfinger biscuits
- ½ cup whole milk (for soaking)
- 1 tbsp unsweetened cocoa powder (for soaking)
- — Vanilla Cream —
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) whole milk
- 1 tbsp cornstarch
- 2 egg yolks
- — Chocolate Cream —
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) whole milk
- 1 tbsp cornstarch
- 2 egg yolks
- 4 tbsp unsweetened cocoa powder
- — Meringue Topping —
- 4 egg whites
- 4 tbsp sugar
- 1 can (7 oz) heavy cream
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Directions
- 1
Mix the milk and cocoa powder in a bowl until fully dissolved. Quickly dip the biscuits in the mixture and set aside.
- 2
Vanilla cream: in a saucepan, combine condensed milk, whole milk, cornstarch and egg yolks. Cook over medium heat, stirring constantly, until thick and creamy. Let cool.
- 3
Chocolate cream: repeat the same process adding the cocoa powder. Stir until thickened and let cool.
- 4
Beat egg whites with sugar until stiff peaks form. Gently fold in the heavy cream with a spatula to create a light meringue topping.
- 5
In a large dish, layer vanilla cream, half the soaked biscuits, chocolate cream, remaining biscuits and finish with the meringue topping.
- 6
Refrigerate for at least 40 minutes and serve well chilled.
💡 Chef's Tip
Dust with cocoa powder or chocolate shavings just before serving. Make the creams a day ahead for even richer, more developed flavour.
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