Ingredients

1 ½ teaspoon gelatin powder

1 ½ Tablespoon cold water

1 can, 410ml Angel Kremdensada, chilled overnight

1 bar, 225g cream cheese, softened

½ cup smooth Biscoff spread

2 ½ cups freshly brewed coffee

¼ cup sugar

24 pieces of lady fingers or broas

½ cup Biscoff sauce to garnish

9 Biscoff cookies to garnish (optional)

Procedure

1. In a small heatproof bowl, add gelatin and water. Mix until combined. Let the gelatin bloom for a few minutes. Heat the mixture using a microwave for approximately 5 to 8 seconds. Cool at room temperature until ready to use.
2. In a medium-sized bowl, beat cream cheese and Biscoff spread until light and smooth. Slowly pour gelatin mixture. Whip for 1 minute until incorporated.
3. In a medium size bowl, add Angel Kremdensada and beat until light and fluffy. For about 5 minutes.
4. Slowly fold cream mixture into the cream cheese mixture. Mix until combined. Set aside until ready to use. 
5. Add coffee and sugar in a shallow bowl.  Mix until dissolved. 
6. To assemble, dip lady finger pieces in the coffee mixture quickly on both sides. Lay them in a single layer on the bottom of the pan. 
7. Smooth half of the cream mixture over the top of the layer of lady fingers. Add another layer of lady fingers. Smooth the remaining cream mixture on top. 
8. Drizzle with Biscoff sauce generously on top and garnish with Biscoff cookie pieces. Refrigerate for 6 hours or best overnight. 

Makes 6-9 servings.