Nescafe Cake (The Middle Eastern Tiramisu!)
Ingredients:
3 Tablespoons Nescafe instant coffee
1 cup hot water
2-3 packages of tea biscuts (I like to use Ziyad or Ulker brand. You can find these at a Middle Eastern store. If you can’t, sub for graham crackers)
2 cups (1 pint) heavy cream
14 oz (1 small can) sweetened condensed milk
Equipment Needed
9×13 Baking Dish
Optional toppings:
Cocoa Powder
Candied Nuts
Nutella mixed with coconut oil
Directions:
Add the Nescafe to the hot water and let dissolve. Cool slightly so you’re able to handle the water with your hands.
Using a stand mixer, hand mixer or a whisk, whip the heavy cream until you see stiff peaks (Works best with very cold heavy cream). Carefully fold in the sweetened condensed milk until well combined. Set aside.
Dip each tea biscuit into the coffee, and place in a single layer on the bottom of the 9×13 pan being sure to cover the entire bottom layer. Add 1/3 of the cream mixture to the pan to evenly cover the biscuits. Dust the top of the cream mixture with cocoa powder. Repeat this 3 times until you’re at the top of the pan and dust with cocoa powder. Let chill for 4-6 hours or best overnight.
When ready to serve, dust with more cocoa powder, drizzle with a mixture of 2 tablespoons Nutella and about heaping ½ teaspoon coconut oil if desired and serve! Sahtein!
Nescafe Cake (The Middle Eastern Tiramisu!)
Equipment
- 9×13 baking dish
Ingredients
- 3 Tablespoons Nescafe instant coffee
- 1 cup hot water
- 2-3 packages of tea biscuts I like to use Ziyad or Ulker brand. You can find these at a Middle Eastern store. If you can’t, sub for graham crackers
- 2 cups 1 pint heavy cream
- 14 oz 1 small can sweetened condensed milk
Optional toppings:
- Cocoa Powder
- Candied Nuts
- Nutella mixed with coconut oil
Instructions
- Add the Nescafe to the hot water and let dissolve. Cool slightly so you’re able to handle the water with your hands.
- Using a stand mixer, hand mixer or a whisk, whip the heavy cream until you see stiff peaks (Works best with very cold heavy cream). Carefully fold in the sweetened condensed milk until well combined. Set aside.
- Dip each tea biscuit into the coffee, and place in a single layer on the bottom of the 9×13 pan being sure to cover the entire bottom layer. Add 1/3 of the cream mixture to the pan to evenly cover the biscuits. Dust the top of the cream mixture with cocoa powder. Repeat this 3 times until you’re at the top of the pan and dust with cocoa powder. Let chill for 4-6 hours or best overnight.
- When ready to serve, dust with more cocoa powder, drizzle with a mixture of 2 tablespoons Nutella and about heaping ½ teaspoon coconut oil if desired and serve! Sahtein!
This recipe was AMAZING and so easy to follow/make I highly recommend it!! I made it for Thanksgiving thinking my family would like it, but I didn’t think we would devour the entire cake with no leftovers. I remember eating this growing up and I’m so thankful for this recipe because it’s even better than I remember and brings back so many great memories. Seriously try it, run to the grocery store and make it ASAP!!
I’m so happy you guys enjoyed it!! It brings back lots of memories for me too! ❤️
Absolutely perfect! I’ve made this about 3x now and it impresses everyone I share it with- I’ve been searching for this recipe for a long time. I’m so pleased I’ve found your recipe!
Yay I’m so happy you love it! Thank you for the sweet review! I haven’t made it in a while, so thank you for resurfacing it for me