• 4 packages (150g each) of Morning Coffee type biscuits
• 2 cups (500ml) lukewarm water
• 1 ½ cups (345g) sugar
• 1 package (125g) cocoa powder
• 4 tablespoons (40ml) vegetable oil (sunflower or corn oil)
• 4 tablespoons (40ml) brandy (cognac)
• ½ cup (70g) coarsely ground pistachios (Aegina pistachios)
METHOD
1. In a bowl, combine the water, sugar, cocoa, oil, and brandy, and stir until well combined.
2. Break the biscuits into small pieces and add them to the mixture. Stir well so that the mixture coats all the biscuits. Let it sit for 5 minutes and stir again.
3. Line the bottom and sides of a rectangular mold with plastic wrap, leaving some overhang, and carefully place the mixture inside.
4. Press down with a spoon to spread the mixture evenly. Close tightly with the overhanging plastic wrap, pressing down well.
5. Place the dessert in the refrigerator for 4-5 hours until it sets. Unmold the Duchess and garnish with the coarsely ground pistachios or whatever else you like.
