This is one of the best biscoff desserts that is so easy to make and yet, will steal the show. In this fruit float, the layers of fresh whip cream, heaps of gem colored fruits, and crisp biscoff cookies set to the perfect texture make a delectable biscoff dessert that will elevate your brunch weekends forever.
What is Fruit Float Biscoff Dessert
I love Biscoff biscuits and in fact, will ask for extra if I’m in an airplane. When I’m more grounded, cooking and caring for kids, I just have to go to my local grocery and can pick up this most delicious of cookie biscuits there ever was.
The layers of sweet, but not overly sweet, hints of cinnamon and caramelized brown sugar are sensory memories that can last a lifetime.
Truly delicious for coffee time or…layering into the most cloud-like layers of whip and adding in tangy, ripened fruit.
What a way to have a star dessert that makes people talk. That’s the Biscoff.
It’s very popular with Filipinos in our signature mango float dessert. I felt inspired to make this fruit float with some elevated added flavors of vanilla cream and fruit that is so eye appealing I can’t help myself to have seconds and thirds.
Since my go to is always my banana pudding (try my banana pudding cheesecake) I thought the creation of a biscoff dessert with sweet whipped cream, and topped with lots of mangoes on top would be quite dream-like. Throw in some raspberries the color of rubies and blueberries to contrast, biscoff desserts have never been better.
This is one fruit float dessert recipe that feels like such a treat and thanks to Biscoff, gives off that unique depth of flavor and the texture is one that makes you not want to stop.
What are Biscoff Biscuits
Biscoff Biscuits, sometimes known as Belgian speculoos, are irresistible cinnamon-flavored cookies with a hint of caramelized brown sugar.
- Vegan
- Shortbread cookies spiced with nutmeg, cinnamon, cardamon to name a few.
- Crispy bite and a little powdery crumble.
- Distinct rectangular shape makes it perfect for layering.
They are a versatile ingredient perfect for creating a wide variety of delicious recipes. Here are a few key points about Biscoff Biscuits:
- Delicately spiced: Biscoff Biscuits are infused with warm, aromatic spices like cinnamon, nutmeg, and cloves, giving them a unique and delightful flavor profile.
- Versatile ingredient: These biscuits can be crushed and used as a flavorful crust for cheesecakes, layered into creamy desserts, or simply enjoyed on their own with a hot beverage such as coffee or tea.
- Perfect for Desserts: Biscoff Biscuits can be transformed into delectable cheesecakes, fruit floats, Filipino mango floats, or rich, indulgent milkshakes, adding an irresistible depth of flavor to any recipe.
Biscoff Fruit Float Ingredients
- 2 packs Biscoff biscuits
Whipped Layer
- 1 can condensed milk
- 1 Jello Vanilla Pudding Packet
- Water
- 32ox heavy whipping cream
Fruit Layer
- 4 Yellow Mangoes – also called golden mango, Manila mango, Philippine mango, Ataulfo mango
- Raspberries or Strawberries
- Blueberries
Equipment
- Rectangular Dish or Trifle Bowl
- Electric whisk
- Metal Mixing Bowl – chilled
- Spatula
Instructions
- Prepare all Ingredients
- Make the mixture for the whipped cream by mixing one packet of Vanilla Jello mix with 3/4 cup of cold water and 1 can of condensed milk. Mix until smooth. Refrigerate for at least two hours or leave overnight.
- When the mixture is set and you are ready to make the biscoff dessert, then peel and cut the mangoes into bite sized slices. Wash and pat dry the berries.
- Whipped Layer
- In a chilled metal mixing bowl, pour in the heavy whipping cream.
- Using an electric whisk, beat the mixture on high until it begins to thicken.
- Once stiff peaks form, the whipped cream is ready.
- Take the condensed milk mixture and FOLD it into the whipped cream with the spatula. Set aside in the refrigerator.
- Assemble the Biscoff Fruit Float
- Create a layer of Biscoff biscuits at the bottom of the rectangular dish or trifle bowl. You can slightly crush the Biscoff biscuits or leave whole.
- Carefully spread a portion of the prepared whipped cream mixture on top of the Biscoff layer but placing several dollops on top and then gently spreading outward with the spatula.
- Add a layer of whole Biscoff biscuits.
- Then, layer again with the sweetened whipped cream.
- Add a layer of sliced yellow mangoes, followed by a scattering of raspberries or strawberries, and blueberries all over the top.
- Repeat the layers of Biscoff biscuits as you would like to (or depending on the size of your dish), whipped cream, and fruit until the dish is filled, ensuring the top layer consists of the whipped cream and an colorful or artful arrangement of fresh fruit.
- Chill and Serve
- Refrigerate the Biscoff fruit float for at least 45 minutes to set.
- Serve chilled.
How To Step-By-Step Images
Notes
- Do NOT over-whip the whipped cream or else it will become like butter. Stop whipping once it is in stiff peaks.
- Fold the sweet vanilla mixture into the whipped cream rather than stirring. Folding keeps the whipped cream fluffy.
- This Biscoff fruit float dessert can be prepared in advance and stored in the refrigerator for up to 2 hours if you still want a little crisp in the biscuits. You can store for over 2 hours, up to 24 hours if you want the Biscoff biscuits to become a cake texture. However, for the best taste and texture, it is recommended to enjoy it within the same day, within first few hours of preparation.
- You can prepare all the elements in advance, and assemble before serving. This is my favorite preparation since the Biscoff will still be crispy.
- For a nutty twist, consider incorporating a layer of crushed almonds or pecans between the Biscoff biscuits and the whipped cream mixture.
- Experiment with different fruits such as peaches, kiwi, or pineapple to create your own unique fruit float combinations.
Add-Ins and Variations
- For an extra indulgent touch, drizzle a layer of Biscoff cookie butter spread, caramel, or chocolate sauce between the Biscoff biscuits and the whipped cream.
- Add a splash of rum, kahlua, or bourbon to the whipped cream mixture for a grown-up version of this Biscoff dessert.
- Use HALF the amount of condensed milk for a less sweet version of this fruit float.
- Just use mango…and you will just have made the Filipino dessert recipes called mango float!
- Make this fruit float vegan by using vegan heavy cream and coconut condensed milk. Biscoff cookies are vegan.
How to Serve
- Scoop generous portions of the Biscoff fruit float into individual serving plates or even glasses, allowing the layers of biscuits, cream, and fruit to be beautifully displayed.
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Common Questions
Can I use store-bought whipped cream instead of making it from scratch?
Homemade whipped cream tends to have a richer, fresher flavor. However, you can go with a quality store-bought version as a time saver.
Can I substitute the Biscoff biscuits with another type of cookie?
While Biscoff biscuits offer a unique flavor, you can substitute them with graham crackers or vanilla cookies for a similar layered fruit float experience. They will NOT taste like Biscoff. Biscoff is truly a unique flavor profile.
Can I prepare this dessert in a single large serving bowl or individual portions?
Absolutely! Simply assemble the layers in a large trifle bowl or glass dish to create a stunning centerpiece dessert for gatherings and celebrations. You can also layer the ingredients in small dessert cups for a party table of Biscoff desserts and festive decor.
Can I make this in advance?
Yes. Please note the Biscoff will be cake like and soft if you make the fruit float and refrigerate it for over 3 hours. You can make all the elements separate, refrigerate it, and then assemble the time of serving for a crisp Biscoff biscuit experience.
Did you make and enjoy this recipe? Please share and leave your star rating in the recipe card below. Your feedback is greatly appreciated!
Fruit Float Biscoff Dessert
Equipment
- 1 Rectangular Dish or Trifle Bowl
- 1 Metal Mixing Bowl chilled
- 1 spatula
Ingredients
Biscoff Fruit Float Ingredients
- 2 packs Biscoff biscuits
Whipped Layer
- 14 oz condensed milk
- 1 Jello Vanilla Pudding Packet
- ¾ cup Water
- 32 oz heavy whipping cream
Fruit Layer
- 4 Yellow Mangoes Manila mango, Philippine mango, Ataulfo mango
- 1 cup Raspberries or Strawberries
- 1 cup Blueberries
Instructions
Prepare all Ingredients
- Make the mixture for the whipped cream by mixing one packet of Vanilla Jello mix with 3/4 cup of cold water and 1 can of condensed milk. Mix until smooth. Refrigerate for at least two hours or leave overnight.1 Jello Vanilla Pudding Packet, ¾ cup Water, 14 oz condensed milk
- When the mixture is set and you are ready to make the biscoff dessert, then peel and cut the mangoes into bite sized slices. Wash and pat dry the berries.
Whipped Layer
- In a chilled metal mixing bowl, pour in the heavy whipping cream.32 oz heavy whipping cream
- Using an electric whisk, beat the mixture on high until it begins to thicken.
- Once stiff peaks form, the whipped cream is ready.
- Take the condensed milk mixture and FOLD it into the whipped cream with the spatula. Set aside in the refrigerator.
Assemble the Biscoff Fruit Float
- Create a layer of Biscoff biscuits at the bottom of the rectangular dish or trifle bowl. You can slightly crush the Biscoff biscuits or leave whole.2 packs Biscoff biscuits
- Carefully spread a portion of the prepared whipped cream mixture on top of the Biscoff layer but placing several dollops on top.
- Gently spreading cream outward with the spatula.
- Add a layer of whole Biscoff biscuits.
- Then, layer again with the sweetened whipped cream.
- Add a layer of sliced yellow mangoes, followed by a scattering of raspberries or strawberries, and blueberries all over the top.4 Yellow Mangoes, 1 cup Raspberries or Strawberries, 1 cup Blueberries
- Repeat the layers of Biscoff biscuits as you would like to (or depending on the size of your dish), whipped cream, and fruit until the dish is filled, ensuring the top layer consists of the whipped cream and an colorful or artful arrangement of fresh fruit.
Chill and Serve
- Refrigerate the Biscoff fruit float for at least 1 hour to set.
- Serve chilled.
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