Ingredients

• 450 g Biscoff cookies
• 160 ml milk
• 250 g mascarpone cheese
• 40 g granulated sugar
• 8 g vanilla sugar (1 tbsp)
• 8 g whipped cream stabilizer (1 tbsp)
• 250 ml heavy cream
• 150 g biscoff paste
• biscoff cookies
• strawberries

Instructions

1. Put the biscoff cookies in a food processor and grind them finely.

2. Place the finely ground biscoff cookies in a large bowl and add the milk little by little. Mix together until combined. Keep in mind that you should add the milk gradually, as some cookies absorb less milk than others.

3. Take a sheet of plastic wrap and place it on your work surface. Scoop the biscoff dough onto it and cover it with a sheet of parchment paper. Roll out the cookie dough with a rolling pin until it is 35x35 cm in size.

4. Put the mascarpone together with the sugar, vanilla sugar, and cream stabilizer in a large bowl. Mix well. Gradually add the heavy cream. Mix until stiff.

5. Spread some of the cream over the dough and distribute it evenly (save some cream for garnish).

6. Roll the cookie dough tightly, using the plastic wrap, and wrap it well once rolled. Place the no-bake biscoff roll cake in the refrigerator to firm up.

7. Heat the biscoff spread in a saucepan over low heat until it is liquid. Stay by the pan and stir, as this happens quickly.

8. Place the roll cake on a plate. Pour the biscoff spread over it.

9. When the Biscoff topping has set, decorate the no-bake roll cake with lines of biscoff (using a piping bag or sandwich bag). Pipe a dollop of cream on top and garnish with biscoff cookies and strawberries.