Description
This No-Bake Biscoff Dessert is a creamy, dreamy indulgence layered with mascarpone cream, Biscoff spread, and crunchy Biscoff cookies. It’s the ultimate quick and easy no-bake treat for Biscoff lovers!
Ingredients
Cream Layer:
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200 g mascarpone (room temperature)
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16 g whipping cream stabilizer
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8 g vanilla sugar (or 1 tsp vanilla extract)
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40 g granulated sugar
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300 ml heavy cream (cold)
Base & Garnish:
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Ladyfingers
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Strawberries
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Biscoff cookies
Extra Layers:
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Biscoff cookies (crushed)
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Biscoff spread
Topping:
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Biscoff spread (melted for drizzling)
Instructions
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In a deep bowl, mix mascarpone, whipping cream stabilizer, vanilla sugar, and granulated sugar for 1 minute.
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Gradually add cold heavy cream while mixing. Continue whipping until stiff peaks form.
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Cut ladyfingers into thirds, then slice one of those pieces into three smaller pieces. Arrange enough to form the base layer.
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Line a baking ring with plastic wrap and place it on a plate. Stand ladyfingers upright around the inside of the ring and press the smaller pieces into the bottom to form a base.
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Pipe a layer of cream over the base. Add a layer of Biscoff spread, followed by crushed Biscoff cookies, then another layer of cream. Smooth the top.
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Do not overfill the mold—leave space for the final topping.
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Refrigerate for at least 4–5 hours or overnight for best texture.
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Just before serving, melt Biscoff spread in the microwave until pourable. Drizzle generously over the top.
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Garnish with extra Biscoff spread lines, halved strawberries, and Biscoff cookie crumbs.
Notes
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Best chilled overnight for a firmer set.
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You can use a springform pan if you don’t have a baking ring.
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For extra flavor, add a sprinkle of cinnamon between layers.