Preparation:
First, pour the milk into a saucepan
Add 50 g of stevia sweetener (or 100 g of sugar), mix with a whisk
Heat the mixture over low heat
In the meantime, dissolve 2 tablespoons of instant coffee in 50 ml of water
Then pour the coffee into the hot milk
At this point, mix the cornstarch with 50 ml of water and add the mixture to the hot coffee and milk mixture
Cook over medium heat, stirring thoroughly, until the cream thickens.
In 4 small cups, place the biscuits on the bottom and cover them with the quick milk and coffee cream
Refrigerate for 1 hour
Finally, blend 2 tablespoons of instant coffee with 2 tablespoons of stevia sweetener (or sugar) and 2 tablespoons of water
Spread the coffee mousse over each milk and coffee cream and serve
