Ingredients
Scale
- 8–10 bisquit cookies
- 4 tbsp. Baileys Pumpkin Spice
- 3.5 oz.(100g) mascarpone
- 7 oz. (200g) cream cheese
- 4 tbsp. confectioner’s sugar
- 3.5 oz (100g) heavy cream
- pumpkin pie spice or cinnamon
Instructions
- Crush the biscuit cookies so you get fine crumbs – it’s ok, if there are some larger pieces. Add the crumbs to two glasses (keep a tablespoon for the decoration) and drizzle a tablespoon of the Baileys Pumpkin Spice on top of the cookie crumbs in each glass. Set aside.
- Mix the mascarpone, cream cheese, the remaining two tablespoons of Baileys Pumpkin Spice and 3 tablespoons of the confectioner’s sugar until well combined. Beat the heavy cream with one tablespoon confectioner’s sugar on high speed until stiff peaks form. Gently fold 2/3 into the mascarpone mixture and save the rest for the decoration.
- Divide the cream between the two glasses and decorate with the remaining whipped cream, cookie crumbs and a pinch of pumpkin pie spice (or cinnamom). Place in the fridge for 20 minutes, then serve.
Notes
- Enjoy mixing!