Biscoff Desserts (No Bake)
Prep Time
30 minutes
Porties
Serveert 6
Niveau
Easy
Ingrediënten
Make sure the mascarpone is at room temperature and the cream is cold.
Let the dessert sit in the fridge overnight for the best texture and flavor. This allows the flavors to meld and the structure to firm up.
Quickly dip the ladyfingers in milk, coffee, or a mix of milk and Biscoff spread to make them softer and more flavorful. Do this quickly so they don’t get too soggy.
You can add a layer of finely chopped strawberries between the cream and Biscoff spread for a fresh contrast to the sweetness. It also gives a nice color contrast when sliced.
Replace the vanilla sugar with vanilla extract.
Substitute the mascarpone with cream cheese.
Add a layer of salted caramel sauce to your Biscoff dessert for a sweet and salty twist.
Stappenplan
1 Put the mascarpone, whipping cream stabilizer, vanilla sugar, and granulated sugar in a deep bowl. Mix for 1 minute. Gradually add the heavy cream and mix until stiff. |
2 Cut the ladyfingers into thirds. Take one piece and cut it again into three smaller pieces to form the base layer of the dessert. Repeat until you have enough pieces. |
3 Line a baking ring with plastic wrap and place it on a plate or coaster. Line the sides of the ring with ladyfingers and fill the bottom with the smaller pieces. |
4 Pipe a layer of cream onto the base, followed by a layer of Biscoff spread, Biscoff cookie crumbs, and another layer of cream. Don’t overfill the ring, as there will be a layer of Biscoff spread on top. Smooth the top. |
5 Let the desserts set in the refrigerator for at least 4-5 hours, preferably overnight. |
6 Heat the Biscoff spread in a saucepan over low heat or briefly melt it in the microwave until it becomes liquid. |
7 Pipe a thin layer of Biscoff spread over the desserts and garnish as desired. Think of Biscoff lines, half strawberries, and Biscoff cookie crumbs. |
