Easy Cookie and Vanilla Cream Shortbread Cups
Prepare these shortbread cups with cookies and vanilla cream, a playful and refined dessert that combines the crispiness of a shortbread base with the smoothness of vanilla whipped cream. Follow our simple steps to create a dessert as beautiful as it is tasty, perfect for ending a meal beautifully or for a special occasion. Thus, these cups combine simplicity and elegance, for a result that will amaze your guests.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the shells: Mix the crushed cookies with the brown sugar. Add the melted butter and egg until a sandy dough forms. Distribute into silicone muffin molds forming hollow shells. Refrigerate for 10 minutes.
- 2
Baking: Bake at 180°C for 12-15 minutes until golden brown. Let cool completely before unmolding.
- 3
Vanilla cream: Whip the well-chilled cream with the powdered sugar and vanilla until stiff peaks form.
- 4
Assembly: Pipe the whipped cream into the cooled shells. Sprinkle with chocolate chips and crunchy pearls.
- 5
Finishing: Place a mini cookie on each cup. Serve chilled.
- Advance preparation: The shells can be kept for 3 days in an airtight container.
- Variation: Replace the shortbread cookies with speculoos for more character.
- Texture: Pack the dough well into the molds for even shells.
- Decoration: Sprinkle with cocoa or powdered sugar before serving.
- Tasting Tip: These cups are best enjoyed chilled but not frozen, to preserve the crispiness of the base.
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