Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Crush Oreo Chocolate Flavour biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
In a large mixing bowl, whip the whipping cream with powdered sugar until soft peaks form.
Add cocoa powder and chocolate syrup to the whipped cream mixture and mix until well combined.
In a saucepan, heat milk over medium heat. Stir in sugar, cocoa powder, and corn flour until fully dissolved.
Continue stirring the mixture until it thickens. Once thickened, add vanilla essence, butter, and coffee powder, stirring until fully incorporated.
Spread a layer of desiccated coconut powder on a flat surface or tray. Layer the crushed Oreo crumbs over the coconut powder evenly.
Pour the thickened milk mixture over the Oreo layer and spread it evenly. Then, add the whipped cream mixture on top and smooth it out.
Carefully roll the layers together to form a log shape, ensuring the coconut layer is on the outside. Wrap the roll in cling film and refrigerate for at least 2 hours to set.
After chilling, unwrap the roll and slice it into pieces. Garnish with dry fruits on top before serving.
