Decadent Whipped Cream & Biscotti
Submitted by judy1946
Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThink of this as the simplest, most elegant dessert hack you’ll ever learn. Crisp biscotti get a quick bath in flavored simple syrup, softening into something almost cake-like, then get crowned with a cloud of fresh whipped cream.
The beauty is in the variations. Go with rosewater for a Middle Eastern twist, ground ginger for warmth, almond syrup for nutty sweetness, maple syrup for an autumn feel, or a good shot of brandy for something more spirited.
Fresh strawberries or cherries on the side cut through the sweetness and make the whole plate sing.
Ready in about 20 minutes with practically zero cooking skill required.
Variations
- Middle Eastern: Rosewater syrup with pistachio garnish
- Autumn spice: Ginger syrup with ginger biscotti and sliced pears
- After dinner: Brandy-spiked syrup with dark cherries
Ingredients
Directions
Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a boil.
Remove from heat and add flavoring.
Rosewater (to taste) for a Middle Eastern accent or ground ginger (and use the ginger biscuits) for a spicier dish or choose almond syrup or maple syrup or a good shot of brandy.
Place as many biscotti as desired in a shallow bowl or on a plate.
Spoon a little of the hot syrup over the biscotti.
You will use approximately 1 tablespoon per cookie.
Let soak for 5 to 10 minutes.
Meanwhile, whip some cream.
You’ll want about 1 tablespoon per cookie.
By the time the cream is whipped, the biscotti should be softened.
Drain off any excess syrup and spoon the cream onto the soaked cookies.
Serve immediately.
Fresh fruit such as strawberries or cherries are a wonderful foil against the dessert’s sweet richness.
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