250g Tennis biscuits (or Nice-biscuits, see note below)
Pour the condensed milk and lemon juice into a bowl and mix together until thick.
In another bowl put the coffee creamer, water and some of the condensed milk mixture and mix immediately until well combined.
Add the rest of the condensed milk mixture and beat again until well combined.
Line a tin – roughly 12" x 6" with one layer of biscuits.
Pour half the condensed milk mixture on top of the biscuits and spread out evenly.
Add another layer of biscuits.
Add the rest of the condensed milk mixture and spread out evenly.
Place in the refrigerator for at least one day.
To serve – decorate with raspberry sauce and chocolate curls.
Note: I think Tennis biscuits are typically a South African biscuit. In the UK I use ‘Nice’ biscuits which are very similar. They are a butter biscuit with a hint of coconut in them. They come in packets of 250 g which should just be enough but it will depend on the dish you use. I would suggest buying two packets just in case. Any leftovers are perfect with a cup of coffee.