|5 ml||cinnamon — ground|
|5 ml||vanilla — essence|
|3||eggs — large|
|180 ml||brown sugar|
|60 ml||cornflour — maizena|
|150 g||Marie biscuits|
|250 ml||desiccated coconut|
|whipped cream — sweetened, to serve|
Heat the milk, cinnamon and vanilla in a saucepan over medium heat. Remove just before it comes up to a boil.
Place the eggs and brown sugar in a mixing bowl and whisk to combine. Pour the milk mixture over the eggs and whisk it all together.
Combine ½ cup of the milk mixture with the corn flour in a small bowl and stir until smooth. Stir this into the rest of the milk mixture and place it all back on the stove over medium heat. Whisk continuously for 15-20 minutes until thick. Strain it through a sieve to remove any lumps, if necessary. Allow the mixture to cool.
Spread a teaspoonful of the thick cinnamon custard onto a Marie biscuit. Do the same with a second biscuit and stack this onto the first one. Repeat with the rest of the biscuits and custard. Make a stack of about 10 biscuits and then gently flip the stack on its side and continue sticking the biscuits together while they are lying on their side to form a log.
Spread the remaining filling over the entire log.
Place the coconut in a baking tray and shake it gently to form a single layer in the center. Gently pick up the log and place it onto the coconut. Shake the tray gently to roll the log in the coconut. Use your hands to pack on more coconut on the sides and to smooth out any bumps.
Place a cup at each end of the log. This will help keep its shape while in the fridge. Refrigerate for at least 6 hours or overnight. It is ready once the biscuits are soft and cake-like.
Slice diagonally and serve it sliced with sweetened whipped cream.
For the cheat’s caramel version of this log simply replace the homemade milk tart filling with store-bought Caramel spread.
For a fun twist – you can fold in a splash or two of Amarula liqueur into the sweetened whipped cream.
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