Biscuits for desserts in a glass (Keksi za dezerte u casama)

A biscuit is often the first layer of a dessert in a glass, but its choice can completely change the taste and texture of the entire dessert. Some biscuits are neutral and easily combined with different creams and fruits, while others have a pronounced taste that goes well with certain ingredients, such as caramel, chocolate, coffee or cinnamon.

Listed below are the most common types of biscuits that can be used for desserts in glasses, along with suggestions on what to pair them with. Information about the origin has also been added.

Types of cookies for desserts in glasses: 

1. Oreo biscuits - crunchy chocolate biscuit with creamy vanilla filling.

• It is excellent with chocolate mousse, chocolate ganache, chocolate pudding, mascarpone cream, cream cheese, bananas, strawberries, raspberries and cherries.
• It is most often used as a crumb base or a layer between the creamy and fruity layers.

2. Plazma biscuits - a soft, crumbly biscuit with a mild taste, with the aroma of cereals and vanilla.

• It is excellent with vanilla pudding, chocolate pudding, mascarpone cream, cream cheese, whipped cream, strawberries, raspberries, bananas, cherries and peaches.
• It is most often used as a crumb base or as a layer between the filling and the fruit.

3. Speculoos biscuits – an aromatic, crispy biscuit with the taste of cinnamon and other spices. 

• It goes well with caramel sauce, fried apples, pears, cinnamon, chocolate mousse and chocolate ganache. 
• It can be used as a base at the bottom of a glass or as a layer between fillings. 

4. Digestive biscuits – a slightly sweet and neutral biscuit, so it does not take over the taste of the other ingredients. 

• It is excellent with vanilla pudding, mascarpone cream, cream cheese, whipped cream, strawberries, raspberries, blueberries, peaches and strawberry sauce. 
• It is most often used as a crushed substrate.

5. Petit beurre biscuits - a mild, delicate and buttery biscuit. 

• Goes well with vanilla pudding, mascarpone cream, cream cheese cream, strawberries, raspberries, blueberries, peaches and chocolate mousse. 
• It can be used as a base or a layer between the filling and the fruit.

6. Tea biscuits - a simple, slightly sweet biscuit with a neutral taste, similar to Plasma. 

• It is suitable with vanilla pudding, chocolate pudding, mascarpone cream, cream cheese, whipped cream, strawberries, raspberries, bananas and cherries. 
• It can be used as a base or crumble layer between other ingredients. 

Whole wheat tea biscuits 

7. Cocoa biscuits – biscuits with a pronounced cocoa flavor, intended primarily for chocolate desserts. 

• It is excellent with chocolate mousse, chocolate ganache, chocolate pudding, mascarpone cream and chocolate cream, cherries, raspberries and bananas. 
• It can be used as a base or as a layer between the chocolate filling.

8. Lotus biscoff biscuits - crispy, caramelized biscuit with a pronounced taste of caramel and spices. 

• It goes especially well with caramel sauce, banana, apple, mascarpone cream, cream cheese, chocolate mousse and vanilla pudding. 
• It can be used as a base, and larger crumbs can be added just before serving to keep it crunchy.

9. Amaretti biscuits - small Italian cookies with a strong almond flavor. 

• They are excellent with mascarpone cream and coffee cream, tiramisu cream, chocolate ganache, chocolate mousse, cherries and cherry sauce. 
• It is best to crush them coarsely to retain their crispness.

10. Coconut biscuits - a biscuit with a pronounced coconut taste. 

• Goes well with coconut cream, white chocolate cream, mascarpone cream, coconut whipped cream, mango, pineapple, strawberries, white chocolate and mango or passion fruit sauce. 
• It can be used as a base or a layer between the filling and the fruit.

11. Ginger biscuits - aromatic, crispy biscuit with a pronounced taste of ginger and spices. 

• It is excellent with caramel sauce, apple compote, poached pears, mascarpone cream, vanilla pudding, orange mousse and chocolate mousse. 
• It is especially suitable for desserts with apples and pears.

Apple compote with spices

12. Chocolate digestive biscuits - crumbly digestive with a pronounced taste of cocoa and chocolate. 

• It is excellent with chocolate mousse, chocolate ganache, chocolate pudding, mascarpone cream and chocolate cream, cherries and raspberries. 
• It is most often used as a chocolate base or a layer between fillings.

13. Napolitaner or Neapolitan wafers - thin, crispy wafers with a creamy filling. 

• They can be used with vanilla pudding, chocolate mousse, hazelnut cream, white chocolate cream, bananas, strawberries and raspberries. 
• It is best to crumble them or cut them into smaller pieces and add them just before serving, because they quickly soften in contact with creams and fruits.

14. Butter biscuits - tender, crumbly biscuit with a pronounced butter taste. 

• It is excellent with vanilla pudding, mascarpone cream, cream cheese, whipped cream, strawberries, raspberries, blueberries, peaches, pears and fruit sauce. 
• It can be used as a base or layer between creamy and fruity layers.

15. Jaffa biscuit orange jelly cookies - soft, aromatic biscuit with a layer of orange layer and chocolate glaze.

• They go well with chocolate mousse, chocolate ganache, chocolate pudding, mascarpone cream, vanilla cream, orange and raspberries.
• It can be used as a layer between creamy layers or cut into smaller pieces and added to a dessert.

Where did each of these biscuits come from?

1. Oreo cookies — USA.
2. Plasma biscuits — Serbia.
3. Speculoos biscuits — Belgium.
4. Digestive biscuits— Great Britain.
5. Petit beurre biscuits— France.
6. Tea biscuits — not tied to one country; exists in many countries.
7. Cocoa biscuit - not one specific type, it is made all over the world.
8. Lotus biscoff biscuits — Belgium.
9. Amaretti biscuits — Italy.
10. Coconut biscuits — There is no single origin.
11. Gingerbread cookies - Great Britain.
12. Chocolate digestive biscuits — Great Britain.
13. Napolitaner or Neapolitan wafers — Naples, Italy.
14. Butter biscuits — different traditions; especially famous in France, Belgium and Great Britain.
15. Jaffa biscuit orange jelly cookies - Serbia. 

Keks je često prvi sloj dezerta u casi, ali njegov izbor može potpuno promeniti ukus i teksturu celog dezerta. Neki keksi su neutralni i lako se kombinuju sa različitim kremovima i voćem, dok drugi imaju izražen ukus koji se odlično slaže sa određenim sastojcima, poput karamela, čokolade, kafe ili cimeta.

U nastavku su navedene najčešće vrste keksa koje se mogu koristiti za dezerte u čašama, uz predloge sa čime ih je najbolje kombinovati. Dodate su i informacije o poreklu keksa.

Vrste keksa za dezerte u casama:

1. Oreo keks – hrskav cokoladni keks sa kremastim punjenjem od vanile.

• Odlican je uz cokoladni mus, cokoladni ganas, cokoladni puding, maskarpone krem, krem sir, banane, jagode, maline i visnje.
• Najcesce se koristi kao podloga od mrvica ili sloj izmedju kremastih i vocnih slojeva.

2. Plazma keks – nezan, mrvicast keks blagog ukusa, sa aromom zitarica i vanile.

• Odlican je uz puding od vanile, cokoladni puding, krem od maskarponea, krem sir, slag, jagode, maline, banane, visnje i breskve.
• Najcesce se koristi kao podloga od mrvica ili kao sloj izmedju fila i voca.

3. Spekulos keks – aromatičan, hrskav keks sa ukusom cimeta i drugih začina. 

• Odlično se slaže sa karamel sosom, pecenim jabukama, kruškama, cimetom, čokoladnim musom i čokoladnim ganašem. 
• Može se koristiti kao podloga na dnu čaše ili kao sloj između fila.

4. Digestive keks – blago sladak i neutralan keks, pa ne preuzima ukus ostalih sastojaka. 

• Odličan je uz puding od vanile, krem od maskarpone sira, krem sir, šlag, jagode, maline, borovnice, breskve i sos od jagoda. 
• Najčešće se koristi kao mrvljena podloga.

5. Petit ber keks – blag, nežan i puterast keks. 

• Dobro se slaže sa pudingom od vanile, maskarpone kremom, kremom od krem sira, jagodama, malinama, borovnicama, breskvama i čokoladnim musom. 
• Može se koristiti kao podloga ili sloj između fila i voća.

6. Cajni keks – jednostavan, blago sladak keks neutralnog ukusa, sličan Plazmi. 

• Pogodan je uz puding od vanile, čokoladni puding, maskarpone krem, krem sir, šlag, jagode, maline, banane i višnje. 
• Može se koristiti kao podloga ili mrvljeni sloj između ostalih sastojaka.

Integralni cajni keksici

7. Kakao keks – keks izraženog ukusa kakaoa, namenjen prvenstveno čokoladnim dezertima. 

• Odličan je uz čokoladni mus, čokoladni ganaš, čokoladni puding, krem od maskarponea i čokolade, višnje, maline i banane. 
• Može se koristiti kao podloga ili kao sloj između čokoladnog fila.

8. Lotus biskof keks – hrskav, karamelizovan keks sa izraženim ukusom karamele i začina. 

• Posebno dobro ide uz karamel sos, bananu, jabuku, maskarpone krem, krem sir, čokoladni mus i puding od vanile. 
• Može se koristiti kao podloga, a krupnije mrvice mogu se dodati neposredno pre serviranja da ostanu hrskave.

9. Amareti keksi – mali italijanski keksi sa izraženim ukusom badema. 

• Odlični su uz krem od maskarponea i krema od kafe, tiramisu krem, čokoladni ganaš, čokoladni mus, višnje i sos od višanja. 
• Najbolje ih je grubo izmrviti kako bi se zadržala njihova hrskavost.

10. Kokos keks – keks sa izraženim ukusom kokosa.

• Dobro se slaže sa kokos kremom, kremom od bele cokolade, maskarpone kremom, kokosovim slagom, mangom, ananasom, jagodama, belom cokoladom i sosom od manga ili marakuje. 
• Može se koristiti kao podloga ili sloj između fila i voća.

11. Keks od djumbira – aromatičan, hrskav keks sa izraženim ukusom đumbira i začina. 

• Odličan je uz karamel sos, kompot od jabuka, poširane kruške, krem od maskarponea, puding od vanile, pomorandžu i čokoladni mus. 
• Posebno je pogodan za dezerte sa jabukama i kruškama.

Kompot od jabuka sa zacinima

12. Cokoladni digestive keks – mrvičast Digestive sa izraženim ukusom kakaoa i čokolade. 

• Odličan je uz cokoladni mus, čokoladni ganaš, čokoladni puding, krem od maskarponea i čokolade, višnje i maline. 
• Najčešće se koristi kao čokoladna podloga ili sloj između fila.

13. Napolitanke – tanke, hrskave oblande sa kremastim punjenjem. 

• Mogu se koristiti uz puding od vanile, čokoladni mus, krem od lesnika, krem od bele cokolade, banane, jagode i maline. 
• Najbolje ih je izmrviti ili iseći na manje komade i dodati neposredno pre serviranja, jer brzo omekšaju u kontaktu sa kremovima i voćem.

14. Puter keks – nežan, mrvičast keks sa izraženim ukusom putera. 

• Odličan je uz puding od vanile, maskarpone krem, krem sir, šlag, jagode, maline, borovnice, breskve, kruške i sos od voća. 
• Može se koristiti kao podloga ili sloj između kremastih i voćnih slojeva.

15. Jafa biskvit keks – mekan, aromatican keks sa slojem zelea od pomorandze i cokoladnom glazurom.

• Odlicno se slaze sa cokoladnim musom, cokoladnim ganasem, cokoladnim pudingom, kremom od maskarponea, kremom od vanile, narandzom i malinama.
• Moze se koristiti kao sloj izmedju kremastih slojeva ili seci na manje komade i dodati u dezert.

Odakle potiče svaki od ovih keksa?

1. Oreo keks — SAD.
2. Plazma keks — Srbija.
3. Spekulos keks — Belgija
4. Digestive keks — Velika Britanija.
5. Petit ber keks — Francuska.
6. Cajni keks — nije vezan za jednu zemlju; postoji u mnogim zemljama.
7. Kakao keks — nije jedna konkretna vrsta, pravi se širom sveta.
8. Lotus biskof keks — Belgija.
9. Amareti — Italija.
10. Kokos keks — nema jedno određeno poreklo.
11. Keks od djumbira — Velika Britanija.
12. Cokoladni digestive keks — Velika Britanija.
13. Napolitanke — Napulj, Italija.
14. Puter keks — različite tradicije; posebno poznat u Francuskoj, Belgiji i Velikoj Britaniji.
15. Jafa biskvit keks - Srbija.