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–+ servings
Total Time :2 hours
Servings: 12

INGREDIENTS
 

  • 2.8 ounces/80 grams Petit Beurre biscuits, about 20–25 biscuits
  • 1/2 cup milk for dipping
  • 13.4 ounces/380 grams Biscoff spread

Cream:

  • 1 cup/250 grams cream cheese, softened
  • 1 cup/250 grams mascarpone cheese
  • 4 tablespoons sugar
  • 4 tablespoons/40 grams instant vanilla pudding mix
  • 2 cups heavy cream
  • 1/4 cup milk

INSTRUCTIONS

  • In a mixing bowl, combine heavy cream, instant vanilla pudding, sugar, and milk. Whip with a whisk attachment until firm peaks form but not stiff. Add cream cheese and mascarpone, and continue whipping for just a few seconds until fully combined.
  • Dip the biscuits quickly in milk and arrange a single layer to cover the bottom of a 10×14-inch/25×35 cm pan. Spread half of the cream evenly over the biscuits.
  • Add another layer of milk-dipped biscuits and spread the remaining cream on top. Refrigerate for at least 4 hours, or freeze for 2 hours to speed up.
  • Warm the entire jar of Biscoff spread for 30 seconds until pourable. Pour over the top and tilt the pan to cover evenly.