Cream with Pasteli (Sesame Bar)

For the Biscuits

• • 1 package (225g) Petit-Beurre type biscuits
• • 1/3 cup Milk
• • 1 tablespoon Brandy (Cognac)

For the Cream

• • 2 cups Frozen whipping cream (dairy or non-dairy)
• • 3 tablespoons Icing sugar (powdered sugar)
• • 1 can (397g) Caramelized condensed milk (Dulce de leche)
• • 3 tablespoons Soft peanut butter (Smooth)
• • 1/2 cup Coarsely ground pasteli (sesame bar with peanuts)
• • 1 teaspoon Vanilla extract or 2 sachets of vanilla powder

For the Topping

• • 1/2 cup Coarsely ground pasteli (sesame bar with peanuts)

For the Caramelized Milk:

1. 1. If you can't find ready-made caramelized condensed milk, you can make it yourself. In a small saucepan, place the condensed milk (use more cans if you like) and pour enough water to cover it completely.
2. 2. Place the saucepan on the heat, and when the water boils, reduce the heat to medium and boil for 3 hours.
3. 3. Be careful, the can must remain covered by water at all times, so add hot water from time to time. When it's ready, let it cool down and remove it from the water.

For the Biscuits:

1. 1. In a bowl, mix the milk with the brandy.
2. 2. Dip the biscuits one by one for a few seconds into the milk mixture.
3. 3. Arrange them on the bottom of a rectangular glass dessert dish measuring 22x32cm.

For the Cream:

1. 1. Place the whipping cream in the mixer bowl and beat on medium speed for about 3 minutes until fluffy. Add icing sugar if desired. Lower the mixer speed and add the caramelized condensed milk, peanut butter, coarsely ground pasteli, and vanilla.
2. 2. Mix until the ingredients are combined. Do not overmix. If necessary, mix with a spatula.
3. 3. Spread half of the cream over the biscuits. Add another layer of biscuits after dipping them in the milk mixture. Top with the remaining cream and sprinkle with the coarsely ground pasteli.