Ingredients
Method
Make the Chocolate Buttercream
- Beat the butter, icing sugar, and salt together until light and fluffy, about 5 minutes.
- Gradually add the cocoa powder while mixing on low speed.
- Increase speed and beat until smooth and creamy.
- Add the vanilla extract and milk, then mix until a spreadable buttercream forms.
Make the Biscuit Soak
- Combine the warm milk and instant coffee in a bowl and stir until dissolved.
Assemble the Pudding
- Line a 9-inch square dish or similar freezer-safe dish with parchment paper.
- Spread a thin layer of chocolate buttercream on the bottom of the dish.
- Dip each Marie biscuit into the milk mixture for 3 to 5 seconds.
- Arrange a single layer of soaked biscuits over the buttercream.
- Spread another layer of buttercream over the biscuits.
- Repeat the layers until all biscuits and buttercream are used, finishing with a buttercream layer on top.
Finish and Chill
- Top with shaved chocolate, chopped nuts, dried fruits, roasted cashews, or peanuts if desired.
- Cover and chill in the refrigerator for at least 1 hour, preferably overnight.
- Slice into 9 portions and serve cold.