Description
This no-bake Biscoff dessert is creamy, rich, and packed with layers of mascarpone cream, crunchy Biscoff cookies, and a luscious Biscoff spread topping. Perfect for a quick, impressive treat!
Ingredients
For the Cream Layer:
- 200g mascarpone (room temperature)
- 16g whipping cream stabilizer
- 8g vanilla sugar (or 1 teaspoon vanilla extract)
- 40g granulated sugar
- 300ml heavy cream (cold)
For the Base & Garnish:
- Ladyfingers (cut into thirds)
- Biscoff cookies (whole & crushed)
- Biscoff spread (melted for layering and topping)
- Strawberries (optional, for garnish)
Instructions
1️⃣ Prepare the Cream:
In a deep bowl, mix mascarpone, whipping cream stabilizer, vanilla sugar, and granulated sugar for 1 minute.
Gradually add heavy cream while mixing until stiff peaks form.
2️⃣ Prepare the Base:
Cut ladyfingers into thirds. Take one piece and cut it again into three smaller pieces for the dessert base.
Line a baking ring or serving dish with plastic wrap and place it on a plate.
Arrange ladyfingers around the edges and place the smaller pieces at the bottom.
3️⃣ Layer the Dessert:
Pipe a layer of cream onto the base.
Add a layer of Biscoff spread and sprinkle Biscoff cookie crumbs on top.
Repeat the layers, finishing with a layer of cream (don’t overfill, as more Biscoff spread will be added later).
Smooth the top.
4️⃣ Chill the Dessert:
Let the dessert set in the refrigerator for at least 4-5 hours, preferably overnight for the best texture.
5️⃣ Final Touches:
Gently melt Biscoff spread in the microwave or over low heat until pourable.
Pipe a thin layer over the dessert and garnish with Biscoff crumbs, strawberries, or decorative swirls.
6️⃣ Serve & Enjoy!
Notes
Tips & Variations
✅ For extra flavor, quickly dip ladyfingers in milk, coffee, or Biscoff milk before layering.
✅ Swap mascarpone for cream cheese for a tangier taste.
✅ Add a layer of salted caramel for a sweet & salty twist.
✅ Make it a trifle! Layer everything in dessert glasses for individual servings.
✅ Store in the fridge for up to 3 days—best served cold!