8 Serves
91 Mins
In a large mixing bowl, combine the mascarpone cheese, cookie butter, and vanilla extract using an electric hand mixer until smooth.
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AustrianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
444 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
453 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
0 g / 28 gSugar
13 g / 50 gSaturated Fat
19 g / 20 gCholesterol
103 mg / 300 mgCaffeine
15 mgNet Carbs
22 gAlcohol
0 g
In a separate bowl, whip the heavy cream and sugar until stiff peaks form, then gently fold this into the cookie butter mixture.
Briefly dip the Biscoff cookies into a bowl of strong coffee and arrange a single layer in the bottom of a glass baking pan.
Spread half of the cookie butter cream mixture over the cookie layer, then repeat with another layer of dipped cookies and the remaining cream.
Cover the dish and refrigerate for at least one hour to allow the flavors to meld and the dessert to set before serving.
9
g43
g31
g
Malaysian
American