Serves 6 people:
• 200 g dark chocolate
• 3 eggs
• 200 g Biscoff biscuits
• fresh raspberries and icing sugar, for garnishing
-
1
Melt the chocolate in a bain-marie.
-
2
Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.
-
3
Beat the egg whites until stiff and fold into the chocolate using a spatula.
-
4
Coat an terrine mould with cling film. Put a layer of Biscoff into the tin and cover with a layer of chocolate mousse. Repeat these layers until all the ingredients have been used up.
-
5
Leave in the refrigerator to become firm for a few hours, or preferably overnight.
-
6
Turn the terrine out onto a dish just before serving.
-
7
Garnish with raspberries and icing sugar.
Light cheesecake with Biscoff and red fruit
Throw a merry berry party with this sumptuous bright-coloured cheesecake. A delight for the eyes as well as for the most spoiled palates. A sure-fire summer stunner.
Mascarpone cream with Biscoff and strawberries
Surprise your guests with a luscious taste of summer, no matter the season. As long as you have berries at hand. But festively red strawberries are sure to please everyone.