Decadent Mocha Biscoff Pudding: A No-Bake Delight Where Tiramisu Meets Pudding

Embark on a culinary adventure with this decadent Mocha Biscoff Pudding, a no-bake dessert that combines the rich flavors of coffee, chocolate, and biscoff in perfect harmony. This dessert layers creamy chocolate coffee pudding with crunchy biscoff cookies, creating a delicious contrast of textures that is both indulgent and comforting. With its easy, egg- and dairy-free preparation, this pudding is not only delicious but also accessible to those with dietary restrictions.

Why you'll love this:

• Intriguing flavor combination: The blend of biscoff, coffee and chocolate offers a complex taste profile that is both unique and familiar.
• Easy no-cook: Perfect for hot days or when you want a fabulous dessert without turning on the oven.
• Layered texture: Creamy pudding interspersed with crunchy biscuits delivers a satisfying mouthfeel in every bite.

Perfect opportunity: This Biscoff Mocha Pudding is perfect for casual gatherings, potlucks, or as a treat after a family meal. It's especially great for coffee and dessert lovers looking for a simple yet impressive dessert for any occasion.

Decorating tips:

• Drizzle with chocolate sauce: Before serving, drizzle a little chocolate sauce on top for an extra touch of decadence.
• Garnish with crushed Biscoff biscuits: Sprinkle crushed biscuits on top for added texture and to highlight the flavour of the biscoff.
• Add a spoonful of whipped cream: A dollop of dairy-free whipped cream can add a light, airy contrast to the dense pudding.

Ingredients:

• Pudding:
  • 900 g of dairy-free milk
  • 60 g cornstarch
  • 270 ml dairy-free double cream
  • 180 g caster sugar
  • 20 g instant coffee
  • 30 g cocoa powder
• Biscuit layer:
  • 36 biscoff biscuits
  • 10 g instant coffee
  • 240 ml of hot water

• Trim:
  • Biscoff spread (melted, preferably crunchy)

Directions:

1. Prepare the pudding:
   • Mix cornstarch with 225g milk until smooth. Set aside.
   • In a saucepan, heat the remaining milk, cream and sugar over medium heat until the sugar dissolves.
   • Stir in the coffee and cocoa powder.
   • Add the cornstarch mixture and stir over low heat until the pudding begins to thicken.
   • Remove from heat and cover with cling film directly on the surface to prevent a crust from forming. Let cool to room temperature.

2. Assemble the cookies:
   • Dissolve instant coffee in hot water.
   • Briefly dip each cookie in the coffee mixture and arrange a layer of 12 cookies in a 9-inch square baking dish.
   • Spread a third of the pudding on this layer.
   • Repeat with two more layers of coffee-soaked biscuits and pudding.
3. Cool and finish:
   • Let the assembled pudding sit overnight in the refrigerator.
   • Cover the top layer with melted Biscoff spread.
   • Let cool again briefly so the cookie dough sets.

4. Serve:
   • Cut into squares and serve chilled, garnished as desired.

Enjoy this succulent Biscoff Mocha Pudding, a dessert that is sure to become a new favorite for its delicious textures, ease of preparation and exquisite flavors!