Melon Biscuit Dessert

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

For the melon biscuit dessert, 20 balls are cut out of each melon with a ball cutter. Then the mascarpone is mixed with the natural yogurt and powdered sugar and set aside.
Now break three biscuits into large pieces and place on the bottom of a glass, then place five melon balls (watermelon, cantaloupe, honeydew melon) on each of the biscuits and top everything with the mascarpone cream.
Now crumble the biscuits again and pour them onto the cream mass. Spread the melon balls over it again and then cover again with the mascarpone mixture. Finally sprinkle the brittle on top.
Tip: If you don`t have a ball cutter or are too lazy, you can cut the melons into small cubes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.