INGREDIENTS & PROCESS:
1 CUP WHIPPING CREAM
BEAT FOR A WHILE
2 TEASPOON POWDER SUGAR
BEAT UNTIL STIFF PEAKS
300gm BISCUITS
SPREAD SOME WHIPPED CREAM ON A BISCUIT
STICK ANOTHER ONE WITH IT
SPREAD SOME WHIPPED CREAM ON BISCUITS & PLACE IT ON A BOARD
PLACE ANOTHER ONE OVER IT
SPREAD SOME CREAM ON SIDE OF THE ROW
REPEAT THE PROCESS
COVER THE CAKE WITH CREAM & KEEP IT IN FRIDGE FOR 30 MIN.
1/3 CUP HOT WHIPPING CREAM
1/2 CUP DARK CHOCOLATE
MIX UNTIL THE CHOCOLATE MELT
SPREAD THE GANACHE OVER THE CAKE
WHIPPED CREAM
CHOCO BALL ON EACH
SOME BISCUIT PIECES
SPREAD SOME BISCUITS CRUMB
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