- Recipes
- Four Layer Milo Cup
Dessert
Four Layer Milo Cup
Difficulty:
Medium
Prep time:
20 mins
Cooking time:
30 mins
Servings:
2
Ingredients
Crumble
- 125g Digestive biscuits
- 1/4 cup Plant-based Milo
- 50g Margarine
Base
- 6 Sponge fingers
- 60ml a2 Milk® Full Cream
- 1 tsp Caster sugar
Custard
- 125g Dark chocolate buttons (or chips)
- 3/4 cup Homemade custard using a2 Milk®
- 2 tbsp Plant-based Milo
Jelly
- 300ml a2 Milk® Full Cream
- 2 tsp Caster sugar
- 1 tsp Gelatine
- 2 tbsp Plant-based Milo
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Directions
- Preheat oven to 180°C (160°C fan-forced).
- Make the jelly: Heat 200ml of the a2 Milk® Full Cream in a small saucepan over low heat until just simmering. Stir through the 2 tsp sugar, then whisk in the gelatine until dissolved. Add the remaining 100ml milk and 2 tbsp Milo. Whisk until combined. Pour into a bowl and refrigerate for 1 hour until set.
- Make the crumble: Crush the digestive biscuits into fine crumbs. Mix in the 1/4 cup Milo and melted margarine until combined. Set aside.
- Make the custard: Place the dark chocolate buttons in a heatproof bowl over a saucepan of simmering water. Stir until melted. Remove from heat and stir in the prepared custard and 2 tbsp Milo. Leave to cool slightly.
- Prepare the base: Mix the 60ml a2 Milk® Full Cream with 1 tsp sugar. Break sponge fingers into thirds and soak each piece in the sweetened milk until softened.
- Assemble: Place a layer of soaked sponge fingers in the base of your serving jars. Add a layer of custard, then a layer of set jelly, then a layer of crumble. Repeat layers until jars are full, finishing with crumble on top.
- Refrigerate for 10-15 minutes before serving.
