Viral Biscoff Mango Float – Filipino No-Bake Dessert

1. 1

   Place the cold heavy whipping cream in a large mixing bowl and whip it with an electric mixer until soft peaks form.

2. 2

   Add the mascarpone cheese, sweetened condensed milk and vanilla extract.

3. 3

   Continue whipping on medium speed until the mixture becomes smooth, thick and fluffy. Do not overmix.

4. 4

   Warm the Biscoff cookie butter for 10–15 seconds, until slightly runny, then mix it with the whole milk.

5. 5

   Arrange a single layer of Biscoff cookies in the bottom of a rectangular serving dish.

6. 6

   Spread one-third of the cream mixture evenly over the cookies.

7. 7

   Add a generous layer of thinly sliced ripe mangoes.

8. 8

   Drizzle a small amount of the melted Biscoff mixture over the mango layer.

9. 9

   Repeat the layers with more Biscoff cookies, cream, mango slices and Biscoff drizzle.

10. 10

    Finish with a final layer of cream and smooth the surface with a spatula.

11. 11

    Cover the dish and refrigerate for at least 6 hours, preferably overnight, until the cookies become soft and cake-like.

12. 12

    Before serving, decorate the top with diced mango, crushed Biscoff cookies and an extra drizzle of melted Biscoff spread.

13. 13

    Slice into chilled squares and serve immediately.

Per serving