This Brazilian Bis dessert is spooned straight from its dish. The cream is cooked on the hob, but the assembled dessert does not go in the oven. The layers soften as they chill; this is not a firm cake intended for unmoulding.
8 small portions. About 20 minutes preparation, cooling time for the cream and 4 hours chilling. Use a small dish of about 18 × 18 cm.
Ingredients
- 200 g Bis or other chocolate-covered wafer bars, divided into two 100 g portions
- 395 g sweetened condensed milk
- 200 g single cream
- 15 g unsweetened cocoa powder
- 15 g unsalted butter
Method
- Combine the condensed milk, sifted cocoa and butter in a saucepan. Cook over a low heat, stirring and scraping the base and sides, until thickened and a spatula briefly leaves a trail across the base. It does not need to become firm enough to roll.
- Remove from the heat and stir in all the cream. Transfer to a shallow container, cover and cool promptly. Use the filling cold so it does not melt the wafer coating. Refrigerate within 2 hours of cooking.
- Divide the cold filling into two equal portions. Spread 100 g wafers, whole or broken into large pieces, over the bottom of the dish. Small gaps are normal: this is not a compacted biscuit crust.
- Spread half the filling over the wafers. Add the remaining 100 g wafers and cover with all the remaining filling. Smooth with a spatula without crushing the layers.
- Cover and refrigerate for at least 4 hours. Serve chilled, spooning directly from the dish.
Crunch and dish size
The wafers absorb moisture from the filling and gradually soften. A larger dish makes the layers shallower and more widely spaced; a larger surface area will not give the same height. There is no need to crush or compact the wafers or remove their filling.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I use ordinary chocolate biscuits?
That produces a different dessert, with different absorption and texture. To follow this recipe, use chocolate-covered wafers and keep the total at 200 g.
