• Biscuit Base
• Crush the biscuits: Place caramel biscuits in a bowl and crush into a fine powder using a rolling pin. Avoid leaving large chunks.
• Mix and press: Pour melted butter into the biscuit crumbs and mix with a spatula until fully combined and sandy in texture.
• Shape and chill: Pour into a parchment-lined mold, press down firmly and evenly using a rolling pin, and refrigerate for 10 minutes to set.

Cheese Mousse Layer

• Soften the cheese: Mix softened cream cheese with 10 g caster sugar using a spatula until smooth and lump-free.
• Prepare the tea milk:
• Squeeze excess water from the soaked gelatin sheets and stir into 80 ml hot milk until fully dissolved.
• Add 3 g Earl Grey tea powder and stir well.
• Combine with cheese: Gradually pour the Earl Grey milk mixture into the cream cheese, mixing until smooth.
• Whip the cream: Using a hand mixer on medium speed, whip the cream until soft peaks form (lines visible and small hook when whisk lifted).
• Fold into mousse: Gently fold the whipped cream into the cheese-tea mixture using a spatula or mixer. Add crushed caramel biscuit pieces (about 2 biscuits), stir to combine, then pour into the mold over the base. Lightly tap the mold to release air bubbles. Refrigerate for at least 4 hours or overnight.

Earl Grey Mirror Glaze (Optional)

• Steep tea: Steep 1 Earl Grey tea bag in 100 ml hot milk for 5 minutes. Remove and squeeze the bag to extract full flavor.
• Dissolve gelatin: Add caster sugar. Squeeze excess water from soaked gelatin and stir into warm tea milk until fully dissolved.
• Cool and pour: Let the glaze cool to room temperature, then gently pour over the set mousse layer. Refrigerate for another 1–2 hours until firm.

Unmolding and Decorating

• Use a hairdryer to warm the mold's edges for easy release. Decorate with crushed biscuits and slice to serve.