San Remo Cream

'1 In a blender, beat the milk, Primor butter, eggs, cornstarch, Parmesan cheese, coffee, and 1 cup of water until smooth.'

'2 Heat the mixture over low heat, stirring constantly, until it thickens and bubbles for about five minutes.'

'Turn off the heat and add the vanilla extract, stirring until cooled slightly.'

'Reserve.'

Cream Sauce

'In a pan, heat 1 cup of coffee over high heat until caramelized.'

'Add the remaining coffee, water, and brandy.'

'Simmer for five minutes, then turn off the heat.'

'Assembly'

'1 After cooling slightly, dip the biscuits in the cream sauce to coat a refrigerator bottom.'

'Chill in the refrigerator for about 30 minutes.'

'Reserve any remaining cream sauce.'

'2 Remove the refrigerator from the freezer with caramelized biscuits and top with cream sauce.'

'Let it cool and spread the remaining cream sauce on top.'

'Refrigerate for about three hours, then serve

You can decorate with dried apricots or chocolate syrup.'