Biscuit Slab with Cream is delicious and special. Sometimes the simplest recipes are precisely those that manage to win us over with their straightforwardness! Among these recipes I suggest you also check out my No-Bake Chocolate Desserts and the recipe for Mascarpone Cakes. The biscuit slab is not only a dessert; it is a sweet memory that takes us back in time. It is the afternoon treat from childhood, born from the ingenuity of those who could turn a few simple ingredients — dry cookies, custard cream and a little milk and coffee — into a layered masterpiece. It does not require an oven, nor great precision or culinary skill, but it does demand only one thing: patience. Its secret is not in the preparation but in the resting time in the cold, where the cookie stops being crunchy and becomes one velvety whole with the custard. It is a simple, rustic and irresistibly comforting dessert, able to satisfy three generations with a single spoon. Let’s head to the kitchen and prepare together a delicious Biscuit Slab with Custard.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 172.67 (Kcal)
- Carbohydrates 29.11 (g) of which sugars 15.99 (g)
- Proteins 3.93 (g)
- Fat 5.06 (g) of which saturated 1.76 (g)of which unsaturated 1.47 (g)
- Fibers 1.59 (g)
- Sodium 76.93 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Grandma’s Biscuit Slab
- 2 egg yolks
- 1/2 cup granulated sugar
- 3 tbsp potato starch
- 1 2/3 cups whole milk
- 1/2 lemon zest (unwaxed (untreated))
- 27 plain dry cookies (e.g. Petit or tea biscuits)
- 1/3 cup milk (for soaking)
- 2 espresso cups coffee
- to taste unsweetened cocoa powder (for dusting)
How to prepare the Biscuit Slab with Cream
First of all prepare the custard. Heat the milk with the lemon zest in a saucepan until almost boiling. Whisk the egg yolks with the sugar by hand or with an electric mixer until the mixture is pale and thick. Add the potato starch and mix.
Pour everything into the saucepan with the milk and, stirring with the whisk over medium-low heat, cook the custard. It will take about 2-3 minutes. Transfer the custard to a bowl, remove the lemon zest, cover with plastic wrap and let it cool.
Mix the milk with the coffee in a bowl. Quickly dip the cookies in the milk and coffee mixture and arrange them side by side on a serving plate. I made a 3×3 square of 9 cookies. Spread half of the custard on top: you can simply spread it with a spatula or use a piping bag.
Cover with another layer of cookies, again dipped in the milk and coffee. Add more custard and finally a last layer of soaked cookies. Let the dessert rest in the refrigerator for 3-4 hours or even longer. Just before serving, dust generously with unsweetened cocoa powder.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The biscuit slab keeps perfectly in the refrigerator for 2-3 days, well covered to prevent it from absorbing other food odors. In fact, it is often even better the second day because the flavors have fully blended.
You can split the custard into 2 parts and add 2 tablespoons of unsweetened cocoa to one part to prepare a dessert with two creams.
You can choose to soak the cookies only in milk or add a small alcoholic note with a few tablespoons of rum or Marsala.
Also don’t miss the recipe for Tiramisu in a Glass
Your Questions
How do I prevent the biscuit slab from becoming too soggy?
The secret is the temperature of the soaking liquid (coffee and milk) and the immersion time. The liquid should be warm or cold, never boiling. Dip the cookie for just a few seconds: it should be moistened on the surface but remain firm at the center; it will finish softening in the fridge thanks to the moisture of the custard.
Which cookies are best for the slab?
Classic rectangular dry cookies (like Petit or Oro Saiwa) are ideal because they have a porous texture that absorbs liquids well without falling apart. For a richer version, you can use chocolate cookies or rustic shortbread, slightly increasing the soaking time.
Can I use a cream other than custard?
Certainly! A very popular variation is with mascarpone cream (like tiramisu) or a ricotta-and-chocolate cream. If you want something fresher, try a mix of Greek yogurt and honey for a light, summery version.
