- 2 cups thick cream
- 1 x 385 g can condensed milk
- 2 t instant coffee, dissolved in a little hot water and cooled
- 100 - 200 g Ooh La La pecan pebbles (or any nut brittle), crushed
Beat 1 cup cream until stiff. Fold in half the condensed milk. Pour into a 28 x 10 cm loaf tin. Sprinkle over half the crushed pecan pebbles. Freeze for 20 minutes.
Beat the remaining cream until stiff, then fold in the remaining condensed milk and the coffee mixture. Pour the mixture over the partially frozen first layer and return to the freezer until set.
To serve, remove the cake from the loaf tin – wrap a hot tea towel around the tin so it comes out easily. Sprinkle the remaining crushed pecan pebbles over the cake. Serve with strawberries.