Pure vanilla extract: 1 teaspoon (or the seeds of half a vanilla bean).
Optional extras: Fresh fruit (berries, banana slices) or jam between layers; chopped nuts or a sprinkle of cinnamon/cocoa for garnish.
Instructions
1. Crush the biscuits. Place the cookies in a food processor or a heavy-duty zip-top bag and crush to very fine crumbs. You should end up with a golden, powdery texture.
2. Whip the cream. In a chilled mixing bowl, combine the cold heavy cream, vanilla extract, and powdered sugar. Use an electric mixer to beat on medium-high until the cream thickens. Stop when medium-stiff peaks form (the cream should hold its shape but still be smooth). Be careful not to overbeat.
3. Layer the cups. Choose 4–6 small clear cups or glasses (about 4–6 ounces each). Spoon a layer of biscuit crumbs into the bottom of each cup. Top with a generous dollop of the whipped vanilla cream. Repeat the layers (crumbs, then cream), finishing with a layer of cream on top.
4. Garnish and chill. Sprinkle the top layer with powdered sugar and a few extra biscuit crumbs. Cover the cups and refrigerate for at least 2–4 hours (or overnight) before serving. Chilling helps the layers set and the crumbs soften slightly.
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