Friday, December 21, 2012


The Setting: A dark and stormy day.

The Soundtrack: House Hunters.

On the Stovetop: Nothing yet.

The Scenario: Biscoff Mania continues with possibly the best thing I've ever made.

Okay, here's the deal. I've been going back and forth over whether to write this post now or wait until I could take more drool-inspiring photos of this ridiculous dessert, but NOW won for two reasons.

A) I've tried twice, and I just don't think I can capture Biscoli's awesomeness in photo form.


B) I felt like it was necessary to get this out into the blogosphere in time for it to make its way onto Christmas menus--maybe even yours.

So don't let the sub-par photos fool you. This delicious combination of Biscoff cookies and cannoli filling is easy to prepare, make-ahead convenient, and show-stopping good.

Make it in a loaf pan and serve it with a spoon for casual get-togethers or potlucks, or double the recipe and make it in a springform pan for a more stunning, slice-able Biscoli Cake.

Either way, make it, make it, you've got to make it! Promise?

For the Biscoli Cake variation, double the recipe (except for the vanilla bean--one of those will be enough) and layer the cookies and filling in a springform pan instead of a Pyrex loaf pan. Place the pan in the freezer for 10-20 minutes before serving  to help firm up the edges. Top with crumbled cookies and sprinkle with powdered sugar and cinnamon. Place the pan on a cake stand if desired. Run a knife around the inside of the pan before removing the springform edge. Use a cake knife to cut and serve.

15 oz whole-milk ricotta
1/2 cup heavy whipping cream
1 T orange marmalade
1 cup powdered sugar
1 vanilla bean
1 tsp Marsala wine (substitute with pure vanilla extract if desired)
1 cup mini semisweet chocolate chips
1 package Biscoff cookies (crumbled, whole, or in pieces) (you'll have some leftover)
extra powdered sugar and cinnamon for sifting over the top

Combine the first six ingredients (ricotta through Marsala) until smooth. I like to do this in a food processor for extra smoothness, but you could use an electric mixer or even a whisk if desired.

Stir the chocolate chips into the ricotta mixture.

Layer cookies evenly into the bottom of a Pyrex loaf pan.

Pour one quarter of the filling mixture over the cookies. Repeat until you have four layers each of cookies and filling.

(In a springform pan you will have fewer layers)

Cover and refrigerate for at least 6 hours or up to two days.When ready to serve, crumble more Biscoff cookies over the top and dust with powdered sugar and cinnamon (I just put a little of each in one sieve and shake it over the top).

Thanks for reading! Here's to Being the Secret Ingredient in your life.


GGirl said...

Looks fantastic! I don't see where it says how many people it will serve. Would love to serve it to my book group. Thanks

Lori said...

Looks amazing. This may be in my future.... maybe Mothers Day!

Unknown said...

I am a huge fan of biscoff cookies and I like to try recipes that use them (or the butter). This is my new favourite. Recommended sitting time is at least 6 hours. For me, this dessert tasted better and better the longer it sat.