Traditional Arabian Coffee Cold Cake
Indulge in a delightful twist on dessert with our Traditional Arabian Coffee Cold Cake! This creamy creation layers buttery Arnott's Malt 'O' Milk biscuits with luscious caramel and a fluffy whipped cream topping, all drizzled with rich chocolate ganache. It’s the perfect sweet treat to elevate your family gatherings and impress your guests!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 2 packets Arnott’s Malt ‘O’ Milk biscuits
- 80gm chopped unsalted butter (5.6 tbsp)
- 600ml thickened cream (20.3 fl oz)
- 1 cup milk (240 ml)
- 1/4 cup sweetened condensed milk (60 ml)
🫙Pantry Staples(5)
- 100gm chocolate broken up in to small pieces (3.53 oz)
- 2 tsp cocoa powder (10 ml)
- 2 tbsp icing sugar (30 ml)
- 1 cup raw sugar (200 g)
- 1 tsp vanilla (5 ml)
📦Other(3)
- 1 tbsp golden syrup (15 ml)
- 1-2 tsp instant coffee (5-10 ml)
- 1 cup granulated peanuts (240 ml)
👨🍳 Instructions
- 1
Prepare caramel by mixing raw sugar, condensed milk, golden syrup and butter on medium heat for 5 minutes. Stir continuously the whole time. Remove from heat and set aside.
- 2
In a bowl, combine 2 cups of thickened cream, icing sugar and vanilla and whisk with electric beaters until soft peaks form. Set aside.
- 3
Combine milk and coffee in a small dish and dip each Malt ‘O’ Milk biscuit quickly and line the bottom of the dish with biscuit facing down.
- 4
Spread whipped cream on top then repeat with another layer of biscuits dipped in the coffee milk.
- 5
Spread the cooled caramel evenly and add final layer of Malt ‘O’ Milk biscuits on top facing up.
- 6
Spoon the rest of the whipped cream then place tray in the fridge while you prepare chocolate ganache.
- 7
In a small bowl place chopped chocolate and very warm (just under boiling) 100ml thickened cream and mix until smooth. Wait 2 minutes before pouring over the dessert tray.
- 8
Return to fridge and leave overnight.
- 9
Sprinkle with crushed biscuits and granulated peanuts that has been mixed with cocoa powder before serving.
💡 Pro Tips
- ✓Cook the caramel mixture to exactly 220-225°F (105-107°C) using a candy thermometer rather than relying on the 5-minute estimate, since sugar concentration and altitude affect how quickly it reaches soft-ball stage.technique220-225°F
- ✓Dip each biscuit for only 1-2 seconds in the coffee milk since Malt 'O' Milk biscuits are highly porous and will absorb liquid rapidly, becoming mushy and structurally weak if soaked longer.timing1-2 seconds
- ✓Whip the thickened cream only to soft peaks (not stiff) because the fat globules need room to continue stabilizing overnight in the fridge as the caramel and biscuit layers release moisture into the cream.techniquesoft peaks, not stiff
- ✓Let the ganache cool for exactly 2 minutes before pouring since chocolate seized at full heat (just under boiling cream at ~95°C) will be too thin and soak into the top biscuit layer instead of setting as a distinct glossy shell.timing2 minutes, ~95°C cream
- ✓Refrigerate for a full 12+ hours rather than a few hours because the biscuits need this time to fully hydrate and soften into a cake-like texture through moisture migration from the surrounding cream and caramel layers.timing12+ hours
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional Arabian Coffee Cold Cake
Indulge in a delightful twist on dessert with our Traditional Arabian Coffee Cold Cake! This creamy creation layers buttery Arnott's Malt 'O' Milk biscuits with luscious caramel and a fluffy whipped cream topping, all drizzled with rich chocolate ganache. It’s the perfect sweet treat to elevate your family gatherings and impress your guests!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 2 packets Arnott’s Malt ‘O’ Milk biscuits
- 80gm chopped unsalted butter (5.6 tbsp)
- 600ml thickened cream (20.3 fl oz)
- 1 cup milk (240 ml)
- 1/4 cup sweetened condensed milk (60 ml)
🫙Pantry Staples(5)
- 100gm chocolate broken up in to small pieces (3.53 oz)
- 2 tsp cocoa powder (10 ml)
- 2 tbsp icing sugar (30 ml)
- 1 cup raw sugar (200 g)
- 1 tsp vanilla (5 ml)
📦Other(3)
- 1 tbsp golden syrup (15 ml)
- 1-2 tsp instant coffee (5-10 ml)
- 1 cup granulated peanuts (240 ml)
👨🍳 Instructions
- 1
Prepare caramel by mixing raw sugar, condensed milk, golden syrup and butter on medium heat for 5 minutes. Stir continuously the whole time. Remove from heat and set aside.
- 2
In a bowl, combine 2 cups of thickened cream, icing sugar and vanilla and whisk with electric beaters until soft peaks form. Set aside.
- 3
Combine milk and coffee in a small dish and dip each Malt ‘O’ Milk biscuit quickly and line the bottom of the dish with biscuit facing down.
- 4
Spread whipped cream on top then repeat with another layer of biscuits dipped in the coffee milk.
- 5
Spread the cooled caramel evenly and add final layer of Malt ‘O’ Milk biscuits on top facing up.
- 6
Spoon the rest of the whipped cream then place tray in the fridge while you prepare chocolate ganache.
- 7
In a small bowl place chopped chocolate and very warm (just under boiling) 100ml thickened cream and mix until smooth. Wait 2 minutes before pouring over the dessert tray.
- 8
Return to fridge and leave overnight.
- 9
Sprinkle with crushed biscuits and granulated peanuts that has been mixed with cocoa powder before serving.
💡 Pro Tips
- ✓Cook the caramel mixture to exactly 220-225°F (105-107°C) using a candy thermometer rather than relying on the 5-minute estimate, since sugar concentration and altitude affect how quickly it reaches soft-ball stage.technique220-225°F
- ✓Dip each biscuit for only 1-2 seconds in the coffee milk since Malt 'O' Milk biscuits are highly porous and will absorb liquid rapidly, becoming mushy and structurally weak if soaked longer.timing1-2 seconds
- ✓Whip the thickened cream only to soft peaks (not stiff) because the fat globules need room to continue stabilizing overnight in the fridge as the caramel and biscuit layers release moisture into the cream.techniquesoft peaks, not stiff
- ✓Let the ganache cool for exactly 2 minutes before pouring since chocolate seized at full heat (just under boiling cream at ~95°C) will be too thin and soak into the top biscuit layer instead of setting as a distinct glossy shell.timing2 minutes, ~95°C cream
- ✓Refrigerate for a full 12+ hours rather than a few hours because the biscuits need this time to fully hydrate and soften into a cake-like texture through moisture migration from the surrounding cream and caramel layers.timing12+ hours