What you need
- 18 tea biscuits
- 900g Pauls Double Thick Chocolate Custard
- 300ml cream, whipped
- 3 tbsp gelatine powder
How To Make It
1. Line a 28 x 20 baking dish with 9 tea biscuits. Set aside.
2. Pour half a cup of boiling water into a medium sized bowl. Sprinkle with gelatine and whisk until dissolved. Allow to cool for 5 minutes, add quarter cup Pauls Double Thick Chocolate Custard and continue to whisk. Add remaining custard and cream, whisk to combine.
3. Gently pour custard into dish and smooth with a spatula. Top with remaining tea biscuits, cover with baking paper then foil and place in fridge overnight to set. Serve.