Easy Biscoff desserts (No Bake)
Najat
Photo by Najat
Sometimes the best desserts don’t need a long list of ingredients or hours in the kitchen and this one proves it! With just a handful of simple ingredients like ladyfingers, Biscoff spread, mascarpone, and cream, you can whip up these dreamy no-bake desserts in no time. They’re creamy, crunchy, and full of that irresistible Biscoff flavor we all love.
Ingrediënten
FILLING
BISCOFF CREAM
COATING
GARNISH
BASE
Shop ingredients:
Tips
Replace the whipped cream with a teaspoon of cornstarch.
Take the mascarpone out of the fridge beforehand. This makes it easier to mix with the Biscoff spread and ensures a smooth, lump-free cream.
Work efficiently: spread Biscoff on several ladyfingers at once, pipe the cream, then cover with a second cookie.
Only dip the pastries very briefly in the milk. Otherwise, the ladyfingers will turn soggy and lose their shape.
Place the desserts on small parchment squares or cupcake liners. This not only looks neat but also makes them easier to handle and serve (win-win).
Optionally, drizzle some melted Biscoff spread over the top. You can also crumble a Biscoff cookie on top for extra crunch (do this just before serving). Switch it up with raspberries 😉 also delicious!
Allow the desserts to firm up properly (preferably overnight). The flavors will meld, and the texture will become perfectly soft.
You can prepare the filling and the coating mixture (cookie crumbs + nuts) a day in advance. On the day of serving, all you need to do is fill the ladyfingers and finish them off. Perfect for busy schedules.
Stappenplan
Whip the cream together with the stabilizer and sugar in a deep bowl until firm and fluffy. Transfer the cream into a piping bag.
Grind the Biscoff cookies in a food processor until fine.
Place the ground Biscoff cookies and chopped hazelnuts in a bowl. Mix well.
In another bowl, combine the mascarpone and Biscoff spread and mix until smooth (this is your Biscoff cream). Set a small portion aside in a separate bowl. Transfer the rest into a piping bag (for the topping).
Take one ladyfinger, spread a thin layer of Biscoff spread on top, and pipe some whipped cream over it. Cover with a second ladyfinger.
Spread the sides of the ladyfingers with Biscoff cream. Pour some milk into a bowl. Quickly dip the ladyfingers into the milk and coat the sides with the Biscoff-hazelnut mixture.
Place each dessert on a piece of parchment or a paper cup.
Pipe a long swirl of whipped cream on top and garnish with strawberry pieces and a Biscoff cookie. Cover and refrigerate the desserts, preferably overnight, to set for the perfect texture.
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