Biscoff Dessert Cups

Hey everyone,

I still remember the first time I came across Biscoff cookies; it was when I was living in the Netherlands. I was sitting at a café, and waiting for my coffee.  When they brought it over, there was a tiny little biscuit on the side. Well, that little biscuit changed everything for me. I took one bite, and it was love at first crunch. That caramel, cinnamon-y, buttery taste made these Biscoff Dessert Cups.

While I do try to refrain from buying the spread, there are times when I give in.  I did some searching to find a recipe that would let’s just say, bring out the flavor of this spread.  I came across this recipe from another blogger, and I have to give them credit, @easyandyummy, it’s amazing!  The homemade whipped cream is not in their recipe card; this recipe is the one I’ve been making for years.

What I love most about this dessert is how fancy it looks. It’s smooth, sweet, and has that irresistible cookie crumble texture that practically begs for “just one more spoonful.” I managed to make four dessert cups. I am emphasizing managed. Three disappeared in seconds (no names mentioned 😅), and I barely saved the last one for myself. Believe me, that was so hard to do. And this definitely isn’t one of those desserts you can sneak to the back of the fridge and hope no one notices. pfff!

I’ve been on quite the baking streak lately, and  I’m loving it! The only thing that gets to me sometimes is the measuring. Oh boy. Put it on the scale, take it off. Check the grams, double-check the grams. Back on, back off. Uffff. It’s like a workout before you actually start to bake! But it’s all part of the process, precision and patience (and maybe a little eye-rolling, definitely some eye-rolling) it comes with the baking territory.  One of the easiest recipes for me to make is the homemade whipped cream.  I drop all the ingredients in the mixer, turn it on, and bam, done!.

You can make this dessert ahead of time and keep it in the fridge until serving. I like to top mine with a bit of whipped cream, a sprinkle of crushed roasted almonds, but that’s me, you do you hahhahaha.  I think what makes Biscoff so special is that it’s simple but nostalgic. Every bite reminds me of those Dutch café afternoons, a warm cup of coffee, and that tiny cookie that started it all.

So, grab your spoons, and dig into these Biscoff Dessert Cups that are just plain good!.

Have a lovely morning, afternoon, and evening, everyone!

Biscoff Dessert Cups

foodzesty

This Biscoff Dessert Cup is pure indulgence in every spoonful. Creamy, crunchy, and taste amazing. It's made with layers of velvety whipped cream and that Biscoff flavor.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Cakes, desserts,, Snacks

Cuisine International

Servings 4 servings

Equipment

• 1 stand mixer or hand mixer
• 1 bowl
• 1 piping bag
• 1 spatula
• 1 blender

Ingredients

  

• 10 pieces Lotus Biscoff Biscuits
• ¼ cup Biscoff Spread
• 2 piping bags
• Homemade Whipped Cream
• 1 cup heavy cream
• 2 ½ tbsp icing sugar
• 1 tbsp vanilla extract
• crushed almonds

Instructions

 

• Place the cookies in the blender and crush them. Set them aside.
• Repeat the same step for the almonds.
• Add the heavy cream, icing sugar, and vanilla extract into the mixing bowl.
• Whip on high until fluffly and soft.
• Spoon half of the whipped cream into a piping bag and set it aside for later.
• Add the Biscoff spread to the remaining whipped cream and gently fold until it’s smooth, creamy, and combined. Spoon into a piping bag.
• Add the crushed almonds to a frying pan and roast on medium heat until golden brown. Set aside to cool off.
• Start by piping a layer of Biscoff spread, followed by a layer of Biscoff cookies. Pipe on the whipped cream, then finish it off with a generous sprinkle of crunchy, golden roasted almonds.
• Serve immediately for a soft, creamy texture, or pop it in the fridge for about 10 minutes if you prefer it chilled and slightly firmer.

Keyword buttercookies, spiced cookies, spread

KALI SAS OREXI!! 🙂