Whip together 300ml thickened cream, 250g mascarpone, and ⅓ cup condensed milk until smooth and fluffy.
Dissolve 1 tbsp instant coffee in 1 cup hot water. Let it cool slightly.
Cut or break the mud cake into chunky pieces and spread into a dish. Drizzle the coffee over the cake chunks.
Spoon the cream mixture on top and spread it evenly.
Dust with Milo (and cocoa powder if you like), then chill in the fridge for at least 1 hour before serving.
