I first had this dessert at my mother in laws. I have to admin when I first saw it, I it I did not think I would like it; it is just something I have never tried before. My son and I ended up eating the entire pan no joke. That is how good it is! This reminded me of a Saudi version of southern banana pudding. The tea biscuits and the chocolate combine so well overnight. I have never seen any Qashta in the states so you can make your own version here.
Since I originally posted this recipe I have since went back and reworked it and the ingredients to make sure that everyone would be able to make it. This recipe has been viewed thousands of times, but some of the ingredients are only available in Saudi. I wanted to give everyone a chance to make it. I prefer this new recipe it has so much more flavor. Also, if you can not find tea biscuits you can use vanilla wafers (we do not have those here).
If you want to make it the exact way that I do and you live in an area where you can buy Dream Whip that is what we use here in place of the heavy cream. Just follow the directions and it to the mixture.
2 (200 gram) tea biscuit packets
1-1/2 cups heavy cream
4 tablespoons unsweetened cocoa powder
4 tablespoons powdered sugar
1 (170 gram) can qashta
1. In a large mixing bowl, add cream, with a hand held mixer beat until peaks form. Add powdered sugar and cocoa, mix well with blender. Fold in qashta, mix.
2. In an 8×8 dish, add the cream mixture and spread out all over bottom of dish. Add a layer of tea biscuits (in 3 strips up and down) and continue layering mixtures. Cream layer should be on top. Crumble 2-3 biscuits and sprinkle on top.
3. Cover dish with plastic wrap and store in refrigerator overnight or at least 8 hours.
Yields: 6 servings
*updated from 2/18/09