حلى القهوة البارد بالبسكويت

We heat the liquid milk with sugar in a saucepan over medium heat until it begins to simmer.

We dissolve the custard powder in a small amount of cold milk, then gradually add it to the hot milk while stirring continuously until the mixture thickens.

We set the custard aside to cool slightly.

In a large bowl, we mix the whipping cream powder with ¼ cup of cold milk according to the package instructions until it thickens.

We add the cream (qishta) and the cooled custard to the cream mixture and whisk them well (by hand or with a mixer) until the mixture becomes smooth and creamy.

We prepare the black coffee and let it cool, then quickly dip the tea biscuits into the coffee (briefly so they don’t fall apart).

We arrange a layer of dipped biscuits at the bottom of a tray or Pyrex dish, then spread a layer of the cream mixture on top.

We repeat layering (dipped biscuits – cream) until all the mixture is used, then top the final layer with cocoa powder, grated chocolate, or whipped cream as desired.

We refrigerate the dessert for at least 3–4 hours, preferably overnight, to allow the layers to set and the flavors to meld.