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Saturday 21 December 2024 00:44:43 GMT
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EASY NO BAKE BISCOFF DESSERT #food #Recipe #nobake #biscoff #dessert #strawberries FILLING 180 g Biscoff cookies (20 cookies) CREAM 200 g cream cheese 40 g white caster sugar 8 g vanilla sugar (1 tbsp) 24 g whipped cream stabilizer (3 tbsp) 500 ml heavy cream 50 g strawberries GARNISH almond slivers 100 g biscoff spread strawberries Instructions: Place the cream cheese, white caster sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix well. Gradually add the heavy cream, mixing a little at a time, until the mixture stiffens. Take a tray or base and pipe a thin layer of cream as a base. Take a cookie, spread a layer of cream on it, and place another cookie on top. Stand the filled cookies upright next to each other in a row. Repeat until all the cookies are used. Slice the strawberries into thin slices. Distribute the strawberry slices evenly between the cookies for a fresh and colorful layer. Pipe some cream on top of the cookies and spread it evenly. Cover the Biscoff cake and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften. Heat the Biscoff spread in a small saucepan until it becomes liquid. Stay nearby, as this happens quickly. Decorate the sides of the cake with almond slivers for a crunchy finish. Pipe a decorative dollop of cream on top of the Biscoff dessert. Drizzle a bit of Biscoff spread over the dollop and garnish with fresh strawberry pieces.
EASY NO BAKE BISCOFF DESSERT #food #Recipe #nobake #biscoff #dessert #strawberries FILLING 180 g Biscoff cookies (20 cookies) CREAM 200 g cream cheese 40 g white caster sugar 8 g vanilla sugar (1 tbsp) 24 g whipped cream stabilizer (3 tbsp) 500 ml heavy cream 50 g strawberries GARNISH almond slivers 100 g biscoff spread strawberries Instructions: Place the cream cheese, white caster sugar, vanilla sugar, and whipped cream stabilizer in a deep bowl. Mix well. Gradually add the heavy cream, mixing a little at a time, until the mixture stiffens. Take a tray or base and pipe a thin layer of cream as a base. Take a cookie, spread a layer of cream on it, and place another cookie on top. Stand the filled cookies upright next to each other in a row. Repeat until all the cookies are used. Slice the strawberries into thin slices. Distribute the strawberry slices evenly between the cookies for a fresh and colorful layer. Pipe some cream on top of the cookies and spread it evenly. Cover the Biscoff cake and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften. Heat the Biscoff spread in a small saucepan until it becomes liquid. Stay nearby, as this happens quickly. Decorate the sides of the cake with almond slivers for a crunchy finish. Pipe a decorative dollop of cream on top of the Biscoff dessert. Drizzle a bit of Biscoff spread over the dollop and garnish with fresh strawberry pieces.
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