2packagesLotus Biscoff cookies, each package is 8.8 oz (250g)
In a heavy-bottomed pot, heat the cream and sugar over medium-high heat until the cream just begins to boil.
Pour into a heatproof bowl and add the tea bags. Steep for 10 minutes.
Remove the tea bags, squeezing as much cream out of them as possible. Refrigerate until the cream is cold, about 2 1/2 hours.
In a large bowl, using an electric mixer, beat the cold cream, mascarpone and salt until medium peaks form.
Line a 9-inch square baking pan with parchment, leaving 2 inches of overhang on two opposite sides for easy lifting.
Line the bottom with a single layer of cookies. Spread 1/3 of the whipped cream evenly over the cookie layer. Repeat 2 more times. You should have 3 layers of cookies and cream, with cream as the top layer.
Cover tightly with plastic wrap and refrigerate overnight, for at least 12 hours and up to 48.
Run a knife along the edges of the pan and lift out the cake. Garnish with crumbled Biscoff cookies and serve cold.
My tea bags opened up on me and I had to strain the cream. That’s not a big deal.
Try chocolate chip cookies and espresso cream.
Make these like parfaits, in individual cups with lots of crumbled cookies for the layers.