Biscoff and vanilla ice-cream meet in a layered match made in heaven - Biscoff Viennetta. Prepare it ahead of time, then you just need to decorate and serve.
Ingredients
- 1 litre vanilla ice-cream
- 124g packet Biscoff biscuits (16 biscuits)
- 1/2 cup milk
- 125ml thickened cream
- 1/4 cup Biscoff spread
Method
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Step 1Remove ice-cream from freezer and allow to soften a little. Line a 1-litre loaf tin with 2 layers of plastic wrap, leaving some overhanging the sides.
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Step 2Spoon 1 cup softened ice-cream into the base of the tin and smooth into an even layer. Dip five biscuits in the milk, then place them horizontally along the top of the ice-cream. Repeat with 2 more layers of ice-cream and biscuits, and finish with a fourth layer of ice-cream. There will be one biscuit remaining - reserve it for decorating. Smooth the top, fold the overhanging plastic wrap over to enclose the ice-cream and freeze for 4 hours or overnight to set completely.
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Step 3Whip cream until thick. Spoon into a piping bag with a flat attachment. Warm Biscoff spread just enough for a drizzle-able consistency.
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Step 4Remove Viennetta from freezer and pull plastic wrap from the top. Gently ease the sides away to release the dessert, then turn upside down onto serving platter. Remove the tin and peel back the plastic and discard.
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Step 5Pipe horizontal swirls along the top of the Viennetta. Drizzle over Biscoff spread. Crush reserved biscuits and sprinkle over the top. Serve immediately.
Recipe Notes
+ 4 hrs setting.
Dipping the biscuits in milk softens them so that you can slice the finished dessert.
A simple way to soften the Biscoff spread is to place the entire jar in a small saucepan of simmering water. Make sure it’s not hot when you drizzle it onto the Viennetta.
Make your Viennetta larger by using a bigger loaf tin and increasing the quantities appropriately.
Recipe and photo by Greer Worsley.
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