Layered biscuit and cream dessert
A single-serving dessert of a biscuit base, a cream cheese layer and caramelised biscuit spread.
Ingredients
- Base
- 2-3 tbsp (about 20 g) crushed biscuits
- 2 tsp (10 ml) melted butter
- Cream layer
- 1 tbsp (15 ml) cream cheese or labneh
- 3 tbsp (45 ml) whipping cream
- 2 tsp (10 ml) icing sugar
- Topping
- 1 tbsp (15 ml) caramelised biscuit (speculoos) spread
Method
- Crush the biscuits finely with a rolling pin inside a bag, then mix them with the melted butter until they resemble damp sand.
- Spread the mixture over the bottom of a small glass or bowl and press it down firmly with the back of a spoon.
- Beat the cream cheese or labneh with the icing sugar until smooth.
- In a separate bowl, whisk the cream until it holds soft peaks, then fold it gently into the cheese mixture.
- Spread the cream over the biscuit base and put the glass in the fridge.
- Chill for at least 2 hours, then spread the caramelised biscuit spread on top just before serving.
Note: To serve more people, multiply all the quantities by the number of servings.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.