3/4 cup Biscoff biscuits/digestive biscuits/graham crackers
1/3 cup room temperature unsalted butter
ASSEMBLING
3 gold kiwifruits, sliced (I’ve kept the skin on as I personally enjoy eating the whole fruit, remove if desired)
1 cup heavy whipping cream, cold 250 ml
1 teaspoon vanilla extract
Method
For the Dulce de Leche:
Combine the butter and brown sugar in a saucepan over low heat until melted.
Add the condensed milk, increase the temperature to medium heat and stir consistently, allow it to come to a boil and thicken for a few minutes. Remove from heat.
For the crust:
Crush biscuits into a fine powder by using a food processor, or by hand with a rolling pin, set aside.
To assemble:
With an electric mixer, whip the heavy cream until soft peaks form.
Layer the cups with a full tablespoon of crust, a spoonful of Dulce de Leche, kiwi slices and cream, repeat this process until the cup is fully assembled.
