Biscoff Waffle Sundae
Prep time: 20 minutes
Serves: 4
INGREDIENTS
For the whipped cream cheese
250g Philadelphia Original Cream Cheese
150ml heavy whipping cream
65g SpinneysFOOD Super Fine Icing Sugar
1 tsp vanilla extract
For the banana split waffles
4 ready-made waffles
200g Lotus Biscoff Smooth Spread
4 small bananas
250g SpinneysFOOD Triple Chocolate Brownie Ice Cream
250g SpinneysFOOD Madagascan Vanilla Beans
Ice Cream
250g SpinneysFOOD Vegan Lotus Biscuit Ice Cream
4 tbsp Lotus Biscoff Topping
4 Maraschino Cherries
4 Lotus Biscoff Biscuits (optional)
METHOD
1 In a large bowl, beat the softened cream cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the icing sugar and vanilla extract to the whipped cream, continuing to
beat until stiff peaks form. Gently fold the whipped cream into the beaten cream cheese until fully combined. Transfer to a pipping bag with a star tip then set aside in the fridge until ready to use.
2 Toast or warm the pre-made waffles according to the package instructions.
3 To assemble the banana split waffles, place the warm waffles on individual
plates. Spread a generous layer of the Biscoff spread on each one. Slice the bananas in half lengthways and place on top of the waffles. Add a scoop of each ice cream on top of the banana and drizzle over the Lotus topping. Top with the whipped cream cheese and a maraschino cherry on each. Scatter
over crushed Lotus Biscoff Biscuits, if desired.
4 Serve immediately.
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