food recipe 🍪 COOKIE DOUGH 450 g Biscoff cookies 🍪 160 ml milk 🥛 🍦 CREAM 250 g mascarpone 🧀 40 g granulated sugar 🟡 8 g vanilla sugar 🌿 8 g cream stiffener (klopfix) 🧂 250 ml heavy cream 🥛 🍯 TOPPING 150 g Biscoff spread 🍯 🍓 GARNISH Biscoff cookies 🍪 Strawberries 🍓 Grind the cookies: Put the Biscoff cookies in a food processor and grind them finely. Prepare the cookie dough: Transfer the finely ground Biscoff cookies to a deep bowl and add the milk 🥛, little by little. Mix together. Note that you should add the milk gradually because some Biscoff cookies may absorb less milk than others. Roll out the dough: Take a sheet of plastic wrap and place it on your work surface. Scoop the cookie dough onto it and cover it with a sheet of parchment paper. Roll out the cookie dough with a rolling pin until it reaches 35x35 cm 📏. Make the cream: In a deep bowl, combine the mascarpone 🧀, sugar 🟡, vanilla sugar 🌿, and whipping cream stabilizer 🧂. Mix well. Gradually add the heavy cream 🥛 and mix until the cream forms stiff peaks. Assemble the roll: Spread the cream over the rolled-out cookie dough. Transfer the remaining cream into a piping bag 🎨 (don’t forget to attach the piping tip) and store it in the refrigerator. Carefully roll up the cookie dough, using the plastic wrap, and wrap it tightly once it's rolled up. Place the no-bake Biscoff cake roll in the refrigerator ❄️ to set. Prepare the topping: In a saucepan over low heat 🔥, heat the Biscoff spread 🍯 until it becomes liquid. Stir constantly; it heats up quickly. Decorate the roll: Place the no-bake Biscoff cake roll on a plate 🍽️. Spread the Biscoff spread 🍯 over it. Once the topping has set, garnish the cake roll with lines of Biscoff spread (use a piping bag 🎨 or a sandwich bag). Pipe a swirl of cream 🍦 on top and decorate with cookies 🍪 and strawberries 🍓. Enjoy your delicious no-bake Biscoff cake roll! 🎉🍰