Fruit Float Biscoff Dessert

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, gem colored fruits, and biscoff cookies set to the perfect texture make a delectable and harminous biscoff dessert that will elevate your brunch weekends forever.

5 from 1 vote

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Course: Dessert

Keyword: biscoff, Biscoff biscuits, Biscoff cookies, condensed milk, filipino desserts, fruit, fruit dessert, fruit float, fruit recipes, mango, mango float, party dessert, speculoos, whipped cream, yellow mango

Prep Time: 20

Chilling Time: 1

Total Time: 1 15

Servings: 10 people

Calories: 551kcal

Equipment

1 Rectangular Dish or Trifle Bowl
1 Electric whisk
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

Get Recipe Ingredients

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.