(9 servings)
Named after the city of Nanaimo on Vancouver Island (Canada), it comprises three layers — wafer, nut (walnuts, almonds, or pecans), and coconut crumb base; custard in the middle; and layer of chocolate ganache on top.
Ingredients for Nanaimo
Bottom layer
½ cup unsalted butter, diced into pieces
¼ cup granulated sugar
5 tbsp unsweetened cocoa powder
tsp salt
1 ¾ cup digestive biscuit crumble
½ cup finely chopped almonds
1 cup shredded coconut with little sugar
Filling
½ cup unsalted softened butter
2-3 tbsp heavy cream
2 tbsp custard powder
1 tsp vanilla extract
2 cups powdered sugar
Top layer
½ cup chopped semi-sweet chocolate
2 tbsp unsalted butter
Preparation guide for Nanaimo
Butter a baking dish. Line with parchment paper and butter parchment. Set aside.
First layer
Melt butter in a large bowl set over a saucepan of simmering water. Remove from heat and add the sugar, cocoa powder, vanilla essence and salt. Mix well. Remove from heat and add digestive biscuit crumbs, coconut, and almonds and toss until evenly coated.
Press mixture into the baking dish. Chill while preparing the filling, bottom layer shouldn’t be warm when adding the custard frosting layer.
Second layer
Blend powdered sugar, butter, custard powder and 2 tbsp heavy cream in an electric mixer. Whip until pale and fluffy, adding another 1 tbsp cream to thin if needed.
Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).
Third layer
Melt chocolate along with butter in a steel bowl, set over a pot of simmering water until smooth. Spread mixture into an even layer over the filling layer. Chill until chocolate has set.
Cut into squares. Store in an airtight container in refrigerator. Serve at room temperature.
NB: Almonds contain healthy fats, fibre, protein, magnesium and vitamin E.
Also read: Strawberries and cream
