TIP: Try serving with mixed fresh berries for a change.
Ingredients
Method
To start chocolate ganache, combine ¼ cup of the cream with chocolate and ¹⁄³ cup of the Biscoff in a medium heatproof bowl. Sit the bowl over a saucepan of simmering water. Stir until melted and smooth. Remove the bowl and cool slightly. Refrigerate for about 30 minutes, or until cool.
Dissolve coffee in ½ cup boiling water in a heatproof jug. Transfer to a shallow dish.
To make Biscoff cream. Beat 2½ cups of the cream and remaining Biscoff in a small bowl of an electric mixer until soft peaks form.
Spread ½ cup of the Biscoff cream into an 11cm x 30cm rectangle down the centre of a large, rectangular serving plate. Have the short side of the plate facing you.
Dip two biscuits into coffee, and sandwich together with 1 heaped tablespoon Biscoff cream. Stand upright on one long edge in the cream at the top of the plate.
Working with one biscuit at a time, dip into coffee, then spread 1 heaped tablespoon of Biscoff cream over one side. Press against biscuits on the plate. Repeat with another four biscuits, coffee, and Biscoff cream so there are seven biscuits in the row in total.
Repeat the process with the remaining biscuits, coffee, and Biscoff cream to make another three rows down with seven biscuits in each row. Refrigerate while finishing the ganache.
To finish the ganache, beat the remaining 1¼ cups of the cream in the same clean bowl of an electric mixer until soft peaks form. Fold in chilled chocolate mixture. Spread the ganache evenly over the top and sides of the cake. Refrigerate, and cover, overnight.
Serve topped with crushed biscuits and strawberries.
