Ingredients (serves 6)

• 5x Nescafe Caramel Latte sachets
• 150g Ladyfinger/sponge finger biscuits
• 500ml Unsweetened almond milk
• 60g Custard powder
• 80g Biscoff spread
• 1tsp Vanilla extract

Method

1. Prepare 2x sachets of Nescafe Caramel Latte as per pack instructions, then pour into a shallow dish. Allow to cool slightly while you prepare the custard.
2. For the custard, put all ingredients into a small saucepan (the 2x Caramel Latte sachets do not need to be made up, just add as a powder).
3. Whisk the custard ingredients continuously over medium to high heat until it turns smooth, thick and glossy, then remove from heat and set aside.
4. Prepare the sponge finger layer by dipping half of the biscuits quickly into the cooled prepared Caramel Latte from step 1. Place a single layer into the bottom of a serving dish (mine was approximately 20x30cm and 10cm deep).
5. Whisk the custard again, then spread half over the top of the first sponge finger layer.
6. Repeat steps 4 and 5 with the other half of the biscuits and custard, layering on top. Finish by dusting another Caramel Latte sachet on top of the final custard layer.
7. Refrigerate for a few hours or overnight, then cut into 6 to serve. You can also add a Biscoff biscuit to serve!

Notes

Macros (per serve when cut into 6) 276 calories 4.8g protein 41.9g carbohydrate 9.9g fat