Preparation

• 1

  Soak the gelatin sheets in water. 

• 2

  In a big bowl, mix the egg yolks and the sugar until you have a light cream. Whisk on high speed for +/- 5 minutes until you get a creamy mixture that has doubled or tripled in size. 

• 3

  In a separate bowl, mix the egg whites until stiff and set aside. 

• 4

  In a separate bowl, mix the cream to a whipped cream consistency and set aside. 

• 5

  Melt the Biscoff® spread for about 20 seconds in the microwave and gently pour into the bowl of the egg yolk and sugar mixture.

• 6

  Add a drizzle of cream to a small saucepan, together with the gelatin sheets you take out of the water. Put it over medium heat until the gelatin has melted. Mix this gently into the Biscoff® mixture as well.

• 7

  Gently fold the whipped cream into the Biscoff® mixture. Afterwards, also mix the egg whites into the Biscoff® mixture with a spatula.

• 8

  Now fill the serving glasses with a bottom layer of Biscoff® biscuit crumbs. Pour in the mousse. Optionally, add an extra layer of Biscoff® biscuit crumbs in between and add mousse on top again. Set aside in the fridge for 5-6 hours.

• 9

  Fill a piping bag with Biscoff® spread and top off the glass with a swirl of Biscoff® spread.