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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the instant coffee with the hot water and leave to cool.
Whisk the double cream with the cream cheese, condensed milk, and vanilla until thick and smooth.
Dip the biscuits into the cooled coffee and arrange a layer in the dish.
Spread a layer of the cream mixture over the biscuits.
Repeat the dipped biscuit and cream layers until the dish is full, finishing with a layer of cream.
Decorate with caramel spread, hazelnut spread, and chocolate.
Refrigerate for a few hours or overnight and enjoy chilled.
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For a stronger coffee flavor, let the biscuits soak a bit longer in the coffee.
Use a spatula to evenly spread the cream layers for a smooth finish.
Can I use any type of biscuits?
Yes, you can use any type of biscuits you prefer, but digestive or tea biscuits work well.
How long should I refrigerate the cake?
Refrigerate for at least a few hours or overnight for best results.
Can I substitute the cream cheese?
Yes, you can use mascarpone as a substitute for cream cheese.
Is it necessary to use both caramel and hazelnut spread?
No, you can choose either one or both based on your preference.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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