Creamy Chocolate and Vanilla Cake

"A spin on tiramisu"
-- @erikas_in_the_kitchen_
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  • Recipe Card
Prep time 15mins

Recipe Card


  • 6 ounces Nestle La Lechera
  • 16 ounces heavy whipping cream
  • 2 tablespoons instant coffee
  • 1 cup hot water
  • 2 bags tea biscuits
  • 1/3 cup cocoa powder


  • Step 1

    Mix instant coffee with hot water. Set aside.

  • Step 2

    Whip whipping cream until fluffy. Add 6 oz or about a half can of Nestle La Lechera (Dulce de Leche) whip until combined. Set aside.

  • Step 3

    Dip the tea biscuits into the coffee. Work quickly, a 1-2 second dip on each side is good. You do not want them soggy. Layer in bottom of 13x9 pan.

  • Step 4

    Add half of the whipping cream mixture. Repeat with another layer of coffee dipped tea biscuits. Add remaining whipping cream.

  • Step 5

    Dust the top with cocoa powder. You can make a design by using a cookie cutter and dusting cocoa powder around it. Chill in the refrigerator 6 hours or overnight.