Name: Biscoff Christmas wreath recipe
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 600ml thickened cream; 1 tbsp caster sugar; 1 tsp vanilla essence; 1 1/2 124g pkts Biscoff biscuits; 1/2 cup milk; 1/4 cup Biscoff spread

by Greer Worsley Last updated on 10/26/2021

With a winning combination of cream and Biscoff biscuits, this Biscoff wreath is sure to impress at the dinner table this Christmas. - Greer Worsley

Ingredients

600ml thickened cream
1 tbsp caster sugar
1 tsp vanilla essence
1 1/2 124g pkts Biscoff biscuits
1/2 cup milk
1/4 cup Biscoff spread

Method

Step 1

To create a springform ring tin, place a small tin, cup or dariole mould in the centre of a 20cm springform cake tin and sticky tape it to secure it. Line the entire tin, including the mould in the centre, with cling film, leaving plenty hanging over the sides.
Step 2

Whip cream with sugar and vanilla until thick and stable. Spoon a 2cm layer into the base of the prepared tin. Dip a biscuit in milk then place it on its side in the cream, so that it sits lengthwise from the centre of the tin to the edge. Continue until you have used all 24 of the biscuits. You will create a kind of spiral effect as the biscuits will be a little wide for the tin. Spoon over more cream and tap the tin on the bench so the cream fills the spaces between each biscuit. Finish with a smooth layer of cream on the top. Wrap the overhanging plastic over the top and refrigerate for 2 hours to set, reserving remaining cream to decorate.
Step 3

Remove wreath from the fridge, carefully release the spring and remove the tin from the base. Unpeel the cling film from the top and sides. Place a serving plate upside down on top of the wreath and quickly flip the entire thing - the wreath should slide from the mould in the centre.
Step 4

Use a spatula to add a final layer of reserved cream to the top and sides of the wreath. Place half the remaining cream in a piping bag with a rosette tip and pipe rosettes on top of the wreath. Mix the rest of the whipped cream with Biscoff spread and place in a piping bag with a rosette tip. Pipe rosettes amongst the cream on top of the wreath.