South Africa’s favourite dessert…. what a winner! Try serving it in the deconstructive style for a change, using one of the variations on the tart below. This dessert goes a long way when demonstrating.

Serves 8 or 36 small tasting servings

If you are looking for the perfect appliances to make this fantastic recipe, check out a range that we suggest:

Defy 226L Metallic Combi Fridge –

Smeg Red 50’s Retro Style Stand Mixer –


-250 ml Orley Whip or fresh cream
-1 x 375 g tin caramelized condensed milk
-20 ml castor sugar
-3 – 4 drops of peppermint essence
-3 Peppermint Crisp bars, crushed
-2 packets Tennis biscuits


  1. Using a large electric food mixer whip the Orley Whip or cream until soft peaks form.
  2. Add caramelized condensed milk, castor sugar, and peppermint essence. Beat until well mixed and then stir in 2/3 of the crushed peppermint crisp.
  3. Place a layer of whole Tennis biscuits in a buttered 30 x 20 x 5 cm dish.
  4. Spoon 1/3 of the caramel mix over the biscuits and spread evenly.
  5. Continue making two more layers, finishing with a layer of caramel/peppermint mixture.
  6. Refrigerate for at least 4 hours.
  7. Decorate by sprinkling the remainder of the crushed peppermint crisp over the surface.
  8.  Crush any leftover Tennis biscuits, and sprinkle over surface with peppermint crisp.
  9. When set, cut into small squares and serve.


• Dip tennis biscuits in 100 ml milk mixed with 30 ml Amarula or Cape Velvet liqueur.
• Dip Tennis biscuits in 100 ml milk in which 30 ml instant coffee has been dissolved.
• Mix caramelized condensed milk mixture with 25 ml brandy for an adult flavour change.
• Top with flaked coconut and crushed peppermint crisp.