Directions
- 1Melt sugar at low flame without stirring until the sides start melting.
- 2Rotate the pan gently until the sugar caramelizes and turns light amber.
- 3Add 1/4 cup of butter and mix well until melted.
- 4Add 1/2 cup of room temperature cream and stir continuously until the mixture is well combined.
- 5Keep the caramel sauce aside to cool.
- 6Whip 250ml of chilled fresh cream with 3-4 tbsp of powdered sugar and 1/2 tsp vanilla essence until light and fluffy.
- 7If the cream is taking a long time to whip, place the bowl over a bowl of ice to help chill the cream while whipping.
- 8Add 4-5 tbsp of the cooled caramel sauce to the whipped cream and mix well.
- 9Layer biscuits, cream, and caramel sauce in a glass bowl; repeat layers as desired.
- 10Drizzle the remaining caramel sauce on top and swirl with a toothpick.
- 11Garnish with crushed biscuits. Refrigerate for 1-2 hours before serving.
Ingredients
- 0.5 cup sugar
- 0.25 cup butter
- 0.5 cup cream
- 3 tbsp powdered sugar
- 0.5 tsp vanilla essence
- 15 biscuits
Equipment
saucepanwhiskbowl
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