The recipe consists of two parts:
3.5 oz. (100g) butter
1 cup brown sugar
½ cup (125ml) cream
1 tsp Vanilla essence
Cook until bubbling then turn the temperature down and cook slowly for about 4 minutes
1 tin of condensed milk (plain one – not caramel)
1 cup caramel sauce
2 tbsp. cocoa powder
2 tbsp. corn flour
3 eggs separated
1 cup boiling water
2 tbsp. (30ml) butter
1 packet of tennis biscuits
1 cup (250ml) cream
2 tbsp. icing sugar
Dash of vanilla essence
In a saucepan, combine condensed milk and caramel sauce, bring to a boil slowly.
Mix the cocoa powder in boiling water and add to the caramel sauce.
Mix corn flour with a bit of cold milk until a smooth paste and add.
Then add the beaten egg yolks.
Set aside for a bit.
Put the butter on top and keep the pot sideways until the butter formed a layer.
Beat egg whites stiff and fold into chocolate mixture.
Simmer (not for to long) and whisk constantly.
Arrange a layer of tennis biscuits in a baking dish and spoon half of the filling on top.
Follow with another layer of biscuits and again filling.
Place in the refrigerator for about 2 hours.
Beat the 250ml cream until stiff with 2 tablespoons icing sugar and vanilla essence and spoon on top.
Cut into squares and serve with remaining caramel sauce on top.
Recipe and photo: Pieter Kotze