No Bake Biscuit Cake with Pudding

Tea biscuits/ Marie biscuits- 1/2 a pack (as needed)

Coffee/ Espresso powder- 1 1/2 tsp

Water- 1 cup

Butter- 100 gms, at room temperature

Icing sugar- 1 cup

Cocoa powder- 4 tbsp

Milk- approx. 2 tbsp

Vanilla extract- 1/2 tsp

Make a cup of coffee by diluting the coffee/ espresso powder in 1 cup boiling water. Keep aside to cool.

In a large bowl beat together the butter and sugar till light and fluffy. You can do this using a spatula or your hand held beater/ free standing mixer. Its not too difficult if your butter is soft enough.

Sift the cocoa powder into the mix and continue beating till they are all mixed well.

Add the vanilla extract followed by milk and continue beating till everything comes together. Add the milk bit by bit and see if it reaches the required consistency. It shouldn't be too stiff, but easily spreadable consistency, and not too watery. I used around 1 1/2 tbsp.

Dip the biscuits in the coffee and place a layer at the bottom of the pan (refer notes). Its ok if some of them overlap.

Drop a couple of spoons of the chocolate-butter cream mix on top of the biscuits and using a palette knife/ spatula spread it out as evenly as possible and pushing the cream into all the corners and spaces. Again, it need not be smooth and stuff.

Continue with another layer of biscuits followed by cream till all of it is over and the cream is the top most layer. I got 4 layers of each.

Fold over the cling wrap, give a gentle press and refrigerate for at least 4 hours..

When ready to serve, lift the pudding out of the pan, unfold it, turn it onto a plate and decorate (if needed) or immediately slice and place in a serving plate.