Bolo de bolacha (layered biscuits soaked in coffee)

Name: Bolo de bolacha (layered biscuits soaked in coffee)
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 can(s) (397 g) Russian condensed milk sweetened (8 % fat); 200 g Whipped cream; 2 packages Cream stabiliser; 500 g Cherries; 2 packages (200 g each) Wholemeal butter biscuits; 75 ml Espresso

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 can(s) (397 g) Russian condensed milk sweetened (8 % fat)
200 g Whipped cream
2 packages Cream stabiliser
500 g Cherries
2 packages (200 g each) Wholemeal butter biscuits
75 ml Espresso

Directions

1
Whip the condensed milk and cream in a bowl with the whisks of the hand mixer at highest speed for approx. 10 minutes until creamy. At the same time allow the cream setting agent to trickle in. Wash the cherries, remove the stalks and remove stones
2
Place 12 biscuits side by side on the bottom of an ovenproof dish (18 x 24 cm). Brush the biscuits with 1/3 of the espresso. Spread 1/5 of the cream on the biscuits. Spread half of the cherries on the cream and brush 1/5 of the cream over them. Repeat this procedure. Finish with a layer of biscuits. Brush the biscuits with the rest of the espresso, spread the rest of the cream on top. Crumble the remaining biscuits and sprinkle them on the cream. Freeze the mould for at least 6 hours (preferably overnight). Remove from the freezer about 30 minutes before eating and cut into about 8 pieces
3
waiting time 6-12 hours