- 30 square “Maria” biscuits
- 2 creme caramel packets
- 40 cl. whole milk
- 50 cl. Incense Chocolate Liquore
First prepare the crème caramel following the manufacturer’s instructions. Meanwhile, put 10 biscuits soaked in milk in a baking tray and cover them with crème caramel. Let the mixture set and add a layer of Incense Chocolate Liquore. Repeat the same step adding different layers in the same way. Finish the cake with a layer of biscuit and a splash of Incense Chocolate Liquore.