Biscuit towers

Name: Biscuit towers - Cleopatra N.
Ingredients: 48 cookies bought; 800ml milk; one vanilla pudding; one chocolate pudding; 5 tablespoons of sugar; 1 packet of cappuccino; 6 squares of dark chocolate; grated white chocolate.

Dessert - Biscuit towers by Cleopatra N. - Recipia

The first dessert I ever made at home was a recipe with cookies and pudding, which does not require an oven, just a bit of patience and attention to assembly. I was especially drawn to it because I didn’t need many utensils and the ingredients are easy to find. It turned out surprisingly well from the start, and I make it often since then, especially when I crave something quick and filling. It has no complicated steps, and the result is a quite satisfying combination of textures. Quick Info Total time: about 40 minutes (including short cooling) Preparation time: 20 minutes Cooking time: 10-15 minutes (for pudding and melting chocolate) Servings: 12 mini towers Difficulty: easy Recipe type: cold dessert, no baking Ingredients 48 plain cookies (store-bought, brand doesn't matter) 800 ml milk 1 packet vanilla pudding 1 packet chocolate pudding 5 tablespoons sugar 1 packet instant cappuccino 6 squares dark chocolate grated white chocolate (for decoration, optional) Preparation method 1. In a small bowl, I put the pudding powder (both vanilla and chocolate) and mix it with 100 ml of cold milk until completely dissolved. I noticed that it’s good to avoid lumps, otherwise, they will be felt later in the dessert. 2. The remaining milk (700 ml) is heated in a pot over low heat. I add the sugar and stir until completely dissolved. 3. When the milk is hot and the sugar has dissolved, I add the dissolved pudding. I constantly mix with a whisk to prevent it from sticking to the bottom and forming lumps. I let it cook until it thickens, about 3-5 minutes from the moment it starts to boil. I turn off the heat and let it cool a bit. 4. In a small bowl, I put the cappuccino powder and dissolve it in 150 ml of warm water. I mix until homogeneous. 5. The cookies are quickly dipped one by one in the cappuccino. I don’t hold them long, just enough to soften them slightly, so they don’t crumble. 6. I start forming the towers: I place a soaked cookie, spread a teaspoon of pudding (either vanilla or chocolate, as preferred), put another cookie, and repeat. In total, each tower has 4 cookies and 3 layers of pudding in between. I repeat until I finish the cookies and pudding. 7. For the glaze, I put the 6 squares of dark chocolate along with 3-4 tablespoons of water over low heat in a small pot. I stir until melted and it reaches a fluid consistency. 8. With a teaspoon, I spread melted chocolate over the top and sides of each tower, as consistency allows. 9. I sprinkle grated white chocolate on top. Other decorations can be used if white chocolate is not available. 10. I let it cool for 10-20 minutes, just enough for the glaze to harden and the pudding to stabilize. It can be served immediately after they have cooled a bit. Why I make the recipe often It’s quick and doesn’t involve baking or complicated steps. I can easily juggle the pudding flavors. The dessert holds up well in the fridge for a few hours, and the ingredients are always accessible. I like that I can make small or larger portions, depending on how much I need. Tips and variations Tips Don’t leave the cookies too long in the cappuccino – they get too soft and you can’t work with them anymore. For an even layer of pudding, use a teaspoon or a small spatula. If you want straighter layers, press each cookie gently when placing it. Substitutions Instead of grated white chocolate, colored candies can be used for decoration. If you don’t have cappuccino, instant coffee diluted in water works too. Digestive cookies or other plain cookies can be used if you don’t have the classic ones. Variations You can alternate the pudding layers – for example, one layer of vanilla, another of chocolate, or just one of them. The glaze can be made with milk instead of water if you want it creamier. For added texture, crushed nuts or hazelnuts can be added between layers, but it’s not necessary. Serving ideas The towers can be placed on a tray or directly on individual plates. They are also suitable for a school lunchbox or as a quick dessert at a meal with friends. Frequently asked questions What type of cookies is recommended? I use plain cookies, usually round or rectangular, without cream. It’s important that they are not too crumbly. Can I use only one type of pudding? Yes, you can make it with either chocolate pudding or just vanilla pudding, depending on preference. How do I prevent the cookies from becoming too soft? It’s important to soak them for just a few seconds, not to leave them soaking completely in the liquid. Does the pudding need to be completely cooled when I use it? It doesn’t need to be cold, but not hot either. Ideally, it should be warm to lukewarm, so it spreads easily and doesn’t soften the cookies too much. Can the towers be made in advance? Yes, but ideally, you should consume them the same day, so the cookies don’t absorb too much moisture. Nutritional values Estimated for one tower (4 cookies with cream and glaze): Calories: approx. 180-220 kcal Proteins: 4-5g Carbohydrates: 30-35g Fats: 4-6g Values vary depending on the type of cookies and pudding used. The dessert is quite dense in carbohydrates due to the cookies and sugar but is not very fatty. Storage and reheating The towers last in the fridge for up to 24 hours without becoming excessively soft, but they are best in the first 6-8 hours after preparation. They are not reheated, they are consumed cold. If they sit too long, the cookies become too soft and the texture is no longer as pleasant. They can be covered with plastic wrap to avoid absorbing odors from the fridge.

Biscuit towers

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