Coffee Log

INGREDIENTS

250ml fresh cream
1 packet boudoir biscuits
2 tab castor sugar
1 cup milk
1 teaspoon coffee essence
1 sml tin nestle cream
100 g milky bar crunch

METHOD

Method.
Whip cream and sugar till thick.
Line a loaf pan with cling wrap.
Add coffee essence to milk in a bowl. And stir. Add a layer of fresh cream @ the bottom of loaf tin den dip boudoir in milk and layer. Do a second layer of cream, boudoir and finish with fresh cream cover with cling wrap and leave in refrigerator to set for 3 to 4 hrs. Turn out into serving platter and cover with nestle cream and milkybar ganache. And decorate with cappuccino aero and strawberries or as desired

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