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Biscoff Amarula Desserts
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Biscoff Amarula Desserts

Ingredients

5 apple(s) , large
45 ml butter
45 ml brown sugar
5 ml vanilla essence
2.5 ml cinnamon
200 g Biscoff biscuits  or Ginger biscuits
250 ml cream
45 ml sugar
125 ml LANCEWOOD® Double Cream Vanilla Yoghurt
45 ml Amarula
baby apples  to decorate

Method

Peel and core the apples and cut into small cubes.

Heat the butter, brown sugar, vanilla essence and cinnamon in a pan until the butter has melted.

Add the apples and cook over medium heat for 10 minutes, stirring frequently. Set aside.

Crush the biscuits in a ziplock bag with a rolling pin or in a food processor.

Add the cream and sugar to a mixing bowl and beat until soft peaks form.

Add the yoghurt and Amarula and beat until stiff.

To assemble:
Add a layer apple pieces to the bottom of a serving glass.

Top with a layer of crushed biscuits and a layer of whipped cream. 

Repeat the layers ending with the whipped cream.

Decorate with a baby apple and a sprinkle of crushed biscuits.

Repeat for the other 3 glasses.

HINTS & TIPS:
The desserts can be made up to 2 hours in advance and refrigerated, but no longer as the cookie crumbs will start to go soft.

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