equipment

  • 1 airtight container
  • 1 bowl
  • 1 food processor
  • 1 wooden spoon
  • 1 electric mixer

Ingredients

  • 600 ml cream
  • 100g to instant vanilla pudding mix
  • 200g Lattice biscuits
  • 2 TBS cream powder
  • 1 teaspoon of vanilla essence

Topping

  • 1 cup pure sifted icing sugar
  • 1 teaspoon of melted butter
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla essence
  • 1/2 cup desiccated coconut * qb

Method

  • STEP 1 Place cream, instant pudding, custard powder and vanilla in the bowl of a food processor and process at medium speed until combined and thick, must not fall from a spoon.
  • STEP 2 Alternatively, place these ingredients in a bowl and use an electric hand mixer.
  • STEP 3 With a wooden spoon, post a good amount of the mixture of cream on a biscuit.
  • Step 4 Put another cookie on top and smooth sides, filling in the sides with more cream if there are depressions. Continue for the remaining biscuits.
  • STEP 5 Topping: Sift the icing sugar into a bowl.
  • STEP 6 Add the butter, milk and essence and mix with a fork until a solid consistency. Add a small amount of additional milk, if necessary.
  • STEP 7 Spread the frosting on each slice, then dip it in the coconut while it is wet.
  • STEP 8 If possible, keep for 2 days in an airtight container in the refrigerator to allow the cookies soften.

Notes

The possibilities are endless ingredients too. Passionfruit icing or even a little 'mango puree, and put in the veil. You 'can get more slices from the filling quantity This recipe makes, just buy another package of cookies, can make about 15 slices 2.5 cm thick. Use a full fat cream and pudding mix to instant vanilla Cottee. vanilla extract or vanilla bean paste. You can extend this recipe, making the thinner filler layer and the use of more biscuits.