Ingredients
Method
- Whisk the chilled heavy cream, mascarpone cheese, and sifted powdered sugar in a large bowl until stiff peaks form.
- Gently fold in 200g of the Biscoff spread into the cream mixture.
- Spread a thin layer of the cream mixture on the bottom of a rectangular glass baking dish.
- Arrange a single layer of Biscoff biscuits over the cream base, filling any gaps as needed.
- Apply a generous layer of the cream mixture over the biscuit layer using an offset spatula.
- Repeat the biscuit and cream layers until the dish is nearly full, finishing with a final layer of cream.
- Melt the remaining 200g of Biscoff spread and drizzle over the top in decorative lines.
- Crush three extra biscuits and sprinkle over the top for garnish.
- Chill the assembled dessert in the refrigerator for at least 6 hours before serving.
Notes
Ensure the heavy cream is kept refrigerated until the moment of use to achieve the best volume. The dessert keeps well in the refrigerator for up to 3 days. For a clean cut, use a hot knife when serving.