Hello, I am an ameteur cook. I've been into cooking for a couple of months (since January) and I now cook something new every day. I would like to try something.. a 'fiesta float' (otherwise known as a Graham Cake) in the shape of an Easter Egg.
A fiesta float is a Filipino dessert, made up of layers of double cream mixed with condensed milk, crushed graham crackers, and fruit cocktail, served in a deep dish, with chocolate grated over the top. To make these into egg shapes I will need the cream to be thicker / more solid, like the density of a cheesecake.
Can any of the lovely people here tell me how I can make the cream thicker so it will stand, in an egg shape, without falling apart?
A picture of a normal fiesta float (from the internet):