Combine the heavy cream with powdered sugar or condensed milk, and using an electric mixer beat until medium peaks form.
Dip tea biscuits into the coffee solution for a few seconds and remove them before they start breaking. Layer in a single layer in a 7x11 (2-quart) inch casserole dish, or in a 9x13-inch (3-quart) dish if doubling the recipe.
Spread half of the cream over the first layer of the biscuits, followed by another layer of dipped biscuits, and finally top with the remaining cream.
Cover with plastic wrap, and chill in the fridge for at least 3 hours.
Using a fine-mesh strainer, dust the top generously with cocoa powder right before serving. Cut into 9 or 12 pieces and serve.
- You can substitute instant coffee with espresso.
- Use any tea biscuits for this recipe, I usually use Le Petit Beurre (shortbread biscuits) and that's what's traditionally used and well known in France and Turkey. For the pictures, I used Shortcake biscuits that I got from Tesco UK. If you're in the US, you can find Le Petit Beurre cookies in Walmart. Or you can use Lorna Doone cookies, and Gamesa and Marie cookies work too but they're round so a bit tricky to work with. Graham crackers work fine too.
Calories: 88kcal | Carbohydrates: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 16mg | Potassium: 36mg | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 0.2mg | Calcium: 30mg