1. Line a 24-hole mini muffin tray with cupcake liners.

2. Place the biscuits in a large resealable plastic bag. Using a rolling pin, crush until fine.

3. Add the crushed biscuits to a heatproof bowl and microwave in 30 second intervals until the filling has melted. Add 2 tablespoons of water and stir to combine.

4. Divide the mixture between the cupcake liners. Using the back of a spoon, press the mixture down firmly in each to form a crust. Refrigerate while you prepare the filling.

5. Using a hand mixer, in a large heatproof bowl, whisk together the corn flour with ¼ cup cold water. Add 4 tablespoons of the NESCAFÉ Ricoffy granules and reserve the rest. Add the NESTLÉ Full Cream Sweetened Condensed Milk and 1 cup of boiling water. Whisk until smooth.

6. Microwave the mixture on high for 2 minutes. Whisk to remove any lumps. *Chef’s Tip: For testing we used a 900W microwave.

7. Microwave for a further 4 minutes. Whisk after every minute to ensure a thick and lump-free custard. Set aside to cool for 45 minutes. *Chef’s Tip: Add a splash of water to thin out the custard if needed!

8. Whip the cream until stiff peaks form.

9. Mix half of the cream through the cooled custard along with 2 tablespoons of water until smooth. Using a large spoon, fold in the rest of the cream to lighten the mixture.

10. Spoon the mixture into a piping bag and pipe the mixture over the biscuit bases. *Chef’s Tip: Make your own piping bag by cutting off the corner of a resealable bag!

11. Refrigerate for 3 hours until set.