Description
These Mini Biscoff Strawberry Charlottes are a no-bake showstopper layered with fluffy mascarpone cream, crushed Biscoff cookies, and swirls of creamy Biscoff spread. Wrapped in ladyfingers and crowned with juicy strawberries, they’re elegant, easy, and the perfect make-ahead dessert for parties or special occasions.
Ingredients
Cream Layer:
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200 g mascarpone (room temperature)
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300 ml cold heavy cream
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40 g granulated sugar
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8 g vanilla sugar (or 1 tsp vanilla extract)
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16 g whipping cream stabilizer
Extras:
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Crushed Biscoff cookies
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Biscoff spread
Base & Garnish:
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Ladyfingers (savoiardi)
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Fresh strawberries, halved or sliced
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Optional: milk or coffee for dipping ladyfingers
Topping:
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Extra Biscoff spread, melted for drizzle
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Additional crushed Biscoff cookies
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Fresh strawberries
Instructions
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Prep the Base:
Cut ladyfingers into halves or thirds. Line the inside of dessert rings or ramekins with the ladyfingers, standing them upright around the edges. Dip briefly in milk or coffee if desired. -
Make the Cream:
Beat heavy cream with stabilizer, vanilla sugar, and granulated sugar until medium peaks form. In a separate bowl, soften mascarpone and gently fold in the whipped cream mixture until smooth and fluffy. -
Layer the Charlottes:
Pipe a layer of mascarpone cream into each mold. Add a layer of crushed Biscoff cookies and a spoonful of Biscoff spread. Top with another layer of cream. -
Top & Chill:
Smooth the tops and refrigerate for at least 4 hours or overnight for best texture. -
Garnish & Serve:
Drizzle with melted Biscoff spread, top with halved or sliced strawberries, and sprinkle with crushed cookies. Carefully unmold or serve directly in ramekins.
Notes
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Use clear dessert cups for a beautiful layered look.
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Can be made a day ahead for easy entertaining.
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Optional: add a splash of liqueur (e.g., amaretto) to ladyfingers for an adult twist.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake / Assembled
- Cuisine: European-Inspired
