Cappuccino Fridge Cake





3 Tbsp instant cappuccino mix + 2 Tbsp water (or milk)
2 cups whipping cream
2 cups Greek yogurt
2 tsp vanilla extract
4 Tbsp brown sugar
about 300 g tennis biscuits
5 Tbsp instant cappuccino mix + ¼ cup warm milk (for soaking biscuits)

In a small bowl, combine 3 Tbsp instant cappuccino mix with 2 Tbsp water.
In a large bowl, mix whipping cream until soft peaks form. Add cappuccino-water mix, Greek yogurt, vanilla extract and brown sugar.
In a shallow dish or plate, blend 5 Tbsp instant cappuccino mix and ¼ cup warm milk. Soak each biscuit in this mixture for a few seconds before putting into a pan.
Place one single layer of biscuitss in the bottom of a 20x20cm pan.
Spoon ⅓ of the cream-yogurt mixture over the biscuitss and spread evenly. Repeat with two more layers of biscuitss and cream mixture. Cover and chill for at least 2 hours.
Before serving, lightly dust with cocoa powder for decoration.

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