Tea Biscuits and Sympathy
A chance to cheer on —and cheer up — a remarkable family.
If you read Amna's post about her childhood memories of her father, you also got the short version of how she and her husband and children came to be so Far from Home.
Four years ago, they arrived in an airport in the Midwest with a few suitcases and the monumental task of building new lives in a strange land. You can read parts of their story here. The chapters were originally serialized on Substack, and I've moved them here as a collection under Bread and Stories. It's a harrowing tale.
Today they are thriving in ways that must have seemed unimaginable four years ago. But as they take the final step in the immigration process and apply for permanent residency, they are also struggling under a heavy burden of uncertainty and stress. That's on top of the major stressors that hardworking parents of three children struggle with in America in 2026.
Here's the simple ask: please share words of encouragement for Tariq and Amna. Tariq's security job is dangerous night-shift work that leaves him constantly exhausted, and he hears few words of appreciation for it. Amna has a better network of support at work, but she's exhausted and stressed out, too. With their families so far away, a few words of sympathy and support will mean a lot to them. Just hit reply to this email or comment below to send a short message for them. I'll handwrite all the messages on a big card to give them later this month.
Now for the recipe: here is a luscious summer dessert from Amna. She made it for her kids today and took the photo above.
No-Bake Chocolate Biscuit Dessert
Amna says, This summer dessert is light and refreshing, perfect for the season.
Ingredients
For the biscuit layers:
- 2 cups warm milk
- Tea biscuits or thin cookies to line the bottom of a pan and alternate with layers of filling
For the chocolate cream filling:
- 2 cups heavy whipping cream or coconut cream (cold)
- 2–3 tablespoons powdered sugar (to taste)
- 1 can (170 g / 7.6 oz) Nestlé Media Crema / Table Cream - can be replaced with lite coconut milk or evaporated milk
- about half a block (4-5 large spoons full) of Philadelphia cream cheese or nondairy cream cheese
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract (optional)
For the topping (choose one):
🍫 Chocolate Ganache:
- 100 g or 3.5 oz chocolate (dark or milk)
- 100 ml heavy cream or coconut cream
🍯 Caramel Sauce:
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 cup heavy cream (warm)
- Pinch of salt (optional)
⸻
Instructions
- Whip the heavy cream with powdered sugar (and vanilla if using) until thick and fluffy.
- Add Nestlé Table Cream, cream cheese, cocoa powder, and vanilla. Mix until smooth and creamy.
- Dip biscuits quickly into warm milk and arrange them in baking dish as the first layer.
- Spread a layer of chocolate cream over the biscuits.
- Repeat layers of biscuits and cream until finished, ending with a cream layer on top.
- Refrigerate overnight or for at least 4 hours until set.
- If using Ganache topping: Heat the cream until hot (not boiling). Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy and then pour over the dessert.
- If using Caramel topping: Melt sugar over medium heat until golden. Add butter and mix well. Slowly add warm cream while stirring. Let it cool slightly and then pour over the dessert.
- Final steps: Decorate with crushed biscuits or drizzle on extra chocolate/caramel. Chill again before serving. Serve cold and enjoy.