Beat Cream With Beater Till It Forms Peaks Remove In A Bowl N Keep In Freezer
Rinse The Beater Bowl Put Egg Whites N Beat Till Peaks Are Formed, Add Vanilla Essence..
Fold In Beaten Cream, Gelatine Mixture N Castor Sugar.
Remove 1/4 Of The Vanilla Cream Mixture In A Separate Bowl, And Keep This In Freezer.
To The Other Cream Add Coffee Powder N Mix Well.
Take A Medium Sized Casserole Put 1” Length Choc Cake Slices All Over The Base, Till Full Base Is Covered.
Sprinkle Expresso Coffee On The Entire Cake Base, Slowly Pour Coffee Cream Mixture N Spread Evenly.
Keep In Freezer For 10 Mins, Remove Vanilla Cream Mixture And The Cake Casserole, Mix Well The Vanilla Mixture Then Spread Evenly The Mixture On It.
Sprinkle Choc Shavings N Choc Sprinkles Chill It Overnite Or Ateast 3 Hrs Till It Has Set Well.
Serve Cold
