|230 ml||Emmi CAFFÈ LATTE Cappuccino (1 cup)|
|1.5 tbsp||tbsp sugar|
|4 tbsp||chocolate chip cookies|
Dissolve the cornstarch in a little bit of Emmi CAFFÈ LATTE Cappuccino.
Place in a small pan with the remaining coffee, egg and sugar and whisk until well combined. Bring to just below boiling over medium heat, stirring constantly.
Immediately remove from heat, continue stirring for one minute and transfer to another container. Cover and refrigerate for about two hours.
Whip the cream again with a whisk. Break the cookies into bite-sized pieces. Layer into glasses, alternating with the cream.