ليزي كيك القهوة

In a pot, mix milk, cornstarch, and sugar while cold until smooth.

Place the pot over low heat, add instant coffee, and stir until thickened and light brown.

Add butter and white chocolate, stir until melted, then let the mixture cool slightly.

Break the biscuits into small pieces in a large bowl.

Pour the coffee mixture over the biscuits and stir until fully coated.

Line a mold with plastic wrap and press the mixture into it evenly.

Cover the mold and freeze for at least 2 hours until firm.

For the coffee sauce: melt white chocolate with cream and instant coffee over very low heat until smooth.

Let the sauce cool slightly until thick, then pour it over the unmolded cake.

Garnish with instant coffee powder and serve chilled.