Biscoff Mousse Cups with Cake Crumble
No-bake Biscoff mousse layered with crumbled cake and topped with a crispy cookie crumble. Whip, assemble, chill for 10 minutes, and serve.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
indulgentelegantamericanvegetariancreamycrispycrumblydate-night
Ingredients
- 1 cup heavy cream
- ½ cup Biscoff spread
- 2 tbsp powdered sugar
- 4 oz store-bought sponge cake or pound cake, crumbled
- ½ cup Biscoff cookies, crushed
- 2 tbsp unsalted butter, melted
Instructions
- 1
Pour cold cream into a bowl. Whip with an electric mixer until soft peaks form, about 2 minutes.
- 2
Fold Biscoff spread and powdered sugar into the whipped cream until fully combined and mousse-like.
- 3
Toss crushed cookies with melted butter in a small bowl until the mixture is crumbly.
- 4
Layer mousse, crumbled cake, and cookie crumble into 4 cups or glasses, starting with mousse.
- 5
Top each cup with a final sprinkle of cookie crumble. Chill until ready to serve, minimum 10 minutes.
Tools you’ll need
- medium bowl
- electric mixer
- small bowl
- spoon or rubber spatula
- 4 serving cups or glasses
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
