@sammy_tnt1: #viral #kazakhstan #mase

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Thursday 12 December 2024 07:39:06 GMT

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Dona Chris :

nice nwanne

2024-12-12 11:28:25

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BISCOFF DESSERTS (NO BAKE) #Recipe #food #fyp #foryoupage #biscoff #fy #fyp #foryou #dessert CREAM 200 g mascarpone 16 g whipping cream stabilizer (2 tbsp, klopfix) 8 g vanilla sugar (1 sachet) 40 g granulated sugar 300 ml heavy cream EXTRA Biscoff cookies Biscoff spread TOPPING 125 g Biscoff spread BASE/GARNISH strawberries ladyfingers Biscoff cookies 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. 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. 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. 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. Let the desserts set in the refrigerator for at least 4-5 hours, preferably overnight. Heat the Biscoff spread in a saucepan over low heat or briefly melt it in the microwave until it becomes liquid. Pipe a thin layer of Biscoff spread over the desserts and garnish as desired. Think of Biscoff lines, half strawberries, and Biscoff cookie crumbs.

BISCOFF DESSERTS (NO BAKE) #Recipe #food #fyp #foryoupage #biscoff #fy #fyp #foryou #dessert CREAM 200 g mascarpone 16 g whipping cream stabilizer (2 tbsp, klopfix) 8 g vanilla sugar (1 sachet) 40 g granulated sugar 300 ml heavy cream EXTRA Biscoff cookies Biscoff spread TOPPING 125 g Biscoff spread BASE/GARNISH strawberries ladyfingers Biscoff cookies 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. 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. 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. 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. Let the desserts set in the refrigerator for at least 4-5 hours, preferably overnight. Heat the Biscoff spread in a saucepan over low heat or briefly melt it in the microwave until it becomes liquid. Pipe a thin layer of Biscoff spread over the desserts and garnish as desired. Think of Biscoff lines, half strawberries, and Biscoff cookie crumbs.

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