Biscoff Tres Leches
This no-bake Biscoff tres leches layers soaked lady fingers and Biscoff cookies in a three-milk custard, topped with Biscoff whipped cream and cookie butter drizzle. It requires just 2 hours of chilling and no baking.
This no-bake Biscoff tres leches layers soaked lady fingers and Biscoff cookies in a three-milk custard, topped with Biscoff whipped cream and cookie butter drizzle. It requires just 2 hours of chilling and no baking.
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Cake will be made in a 9x9 pan.
Begin by preparing the tres leches milk mixture by adding all the ingredients for the milk mixture and whisking until combined. Set aside while you place the lady fingers in the pan.
Once the milk mixture is prepared, fill the bottom of the 9x9 pan with the lady fingers and pour 1/3 of the tres leches mixture.
Next, turn the lady fingers around and pour half of the remaining milk mixture and turn them back around. This is to make sure they are soaked on all sides.
Once the lady fingers are turned around, start soaking the Biscoff cookies for about 30 seconds each. Add one layer of soaked Biscoff cookies on top of the lady fingers until it is fully covered.
Add another row of lady fingers by dipping them in the set aside milk mixture one by one, then placing them on top of the ones already in the pan, making a second row of lady fingers on top of the soaked Biscoff cookies.
Once the second row of lady fingers is complete, make the Biscoff whipped cream by placing the Biscoff spread, heavy whipping cream, sugar, and vanilla in a bowl. Using a hand mixer, beat on low speed until it begins to mix. Once the mixture begins to thicken, bring speed up to medium-high and continue to whisk until fluffy. Do not over mix.
Evenly spread or pipe the whipped cream over the lady fingers.
Add 2 tbsp of Biscoff spread to a microwave-safe bowl and microwave in 10-second intervals until it is runny. Allow it to cool but not set.
Drizzle the runny Biscoff spread over the prepared tres leches and sprinkle with crumbled Biscoff cookies.
Cover and set in the fridge for at least 2 hours.
Cover and refrigerate for up to 24 hours. Serve cold directly from the fridge; do not freeze as the whipped cream texture will degrade.
9x9 inch baking pan · hand mixer · microwave-safe bowl
Yes. Refrigerate for at least 2 hours before serving. It can be made up to 24 hours in advance and covered.
Use speculoos cookies or gingersnaps for a similar spiced flavor. Adjust the cookie butter drizzle to match your substitute.
Yes, but use a 9x9 inch pan as specified for proper layering and milk absorption. Adjust ingredient quantities if using a larger or smaller pan.
Beat until fluffy and peaks form, but do not overmix or it will become grainy. Stop as soon as it reaches medium-stiff peaks.
Turning them ensures even saturation on all sides so they absorb the three-milk mixture uniformly and don't stay dry.
