INGREDIENTS

  • 2 cups heavy whipping cream
  • ⅔ cup (150 ml) sweetened condensed milk (about half a standard 14 oz / 300 ml can)
  • 1 can Ziyad Brand Ashta Cream
  • 1 tsp Ziyad Brand Vanilla Powder
  • 2 packs Ziyad Brand Biscuit Cookies
  • 8 oz brewed strong coffee or espresso (about 1 cup, cooled slightly)
  • 3 tbsp cocoa powder, for dusting (optional), or few crushed Ziyad Biscuits
A no-bake ice box coffee cookie cake layered with Ziyad biscuit cookies and creamy ashta. Cool, rich, and perfect for make-ahead desserts or sharing.

Directions

Step 1: Whip the Cream Base

  1. In the bowl of a stand mixer (or using a hand mixer), combine the heavy cream, vanilla powder and sweetened condensed milk.
  2. Whip on medium-high speed for 3–5 minutes, until soft peaks form.

Step 2: Add the Ashta

  1. Gently fold in the Ziyad Ashta Cream until well incorporated and smooth.
  2. Set aside.

Step 3: Prepare the Coffee Dip

  1. Brew your coffee or espresso and pour into a wide, shallow dish.
  2. Allow it to cool slightly.

Step 4: Layer the Dessert

  1. Quickly dip the Ziyad Biscuit Cookies into the coffee—just a second or two to avoid over-soaking.
  2. Lay a single layer of dipped cookies in the bottom of an 8×12-inch casserole dish.
  3. Spread ⅓ of the whipped cream and ashta mixture evenly over the cookies.
  4. Repeat this process for a total of 3 layers of cookies and 3 layers of cream.

Step 5: Chill and Finish

  1. Cover tightly with plastic wrap and refrigerate for at least 7 hours, or overnight for best results.

Step 6: Dust and Serve

  1. Just before serving, sift cocoa powder evenly over the top or crush some Ziyad Brand Biscuits.
  2. Slice and enjoy chilled.

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