Layers

#1 - Biscuit base

• Stir together the crumbs and clarified butter / ghee until you get a uniform, moist crumb mix. Layer each glass with approximately 25gs of the mix, using a tamper or spoon to gently push into place and get a flat surface.

#2 - Biscoff cream

• Whip the cream and sugar until medium stiff peaks. Add the biscoff spread and whip until smooth and fluffy.
• Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe the Biscoff cream over the biscuit base less than halfway of the dessert glass. {Look at the image for reference}

#3 - Biscoff spread

• Pour 40-50g melted Biscoff spread over the cream into each serving glass and place the glasses in the freezer for about 10 minutes until the spread is firm. {You can eyeball the amount you wish to use}

#4 - Biscoff crumbs

• Top the Biscoff spread with approximately 2 tbsps of Biscoff crumbs.

#5 - Biscoff cream

• Pipe the Biscoff cream over the crumb layer, leaving a little space to top the dessert with melted Biscoff spread.

#6 - Biscoff spread

• Pour approximately 30g melted Biscoff spread over the second cream layer and leave to set in the fridge for 15-20 minutes.

To finish

• Edge the dessert shot with Biscoff biscuit crumbs.