Ingredients
Equipment
Method
- Place biscoff spread in microwave for 30 seconds.
- Remove and set aside.
- Add the cream to a mixing bowl and begin mixing on medium speed.
- Once its frothy add the powdered sugar and vanilla extractinto it.
- Whip until soft peak forms.
- Place a layer of the cookies in your tray
- Place a layer of the whipped cream over the cookies and spread it evenly.
- Now add a layer of the melted biscoff spread (use a spoon to spread it around)
- Repeat this process, ending with whipped cream.
- Smooth the cream evenly. Add the remaining biscoff spread to a piping bag cut a small hole in the tip.
- Draw straight lines across the whipped cream
- Use a tooth pick or skewer and pull it through the lines towards you, then away from you.
- Work quickly as the melted biscoff will begin to cool rapid and set.
- Add crushed cookie pieces around the outside.
- Place in the fridge covered for 2 or more hours.
Notes
The longer it sits, the softer the cookies will become.
You could use cool whip instead of making your own whipped cream but its will be sweeter with
the whipped cream
The recipe calls for 2 packs of Biscoff cookies, note you may not use them all, but one of my
packs was crushed, so be mindful of this possibility
You could use cool whip instead of making your own whipped cream but its will be sweeter with
the whipped cream
The recipe calls for 2 packs of Biscoff cookies, note you may not use them all, but one of my
packs was crushed, so be mindful of this possibility