Queen Elizabeth II's Viral '90s Breakfast Is Back 30 Years On — Former Chef Reveals the Simple Recipe

Long before TikTokers began transforming yoghurt and biscuits into so-called healthy cheesecakes and turned Greek yoghurt into a cultural moment, a queen had quietly beaten the internet to it by three decades.

Darren McGrady, who served as personal chef at Buckingham Palace for 15 years, has revealed that Queen Elizabeth II was regularly enjoying a dessert nearly identical to the Japanese cheesecake recipe that recently swept social media.

On 6 April 2026, Darren uploaded a cooking tutorial to his YouTube channel after spotting the trend online and recognising something rather familiar. In his caption, he wrote, "When I saw the latest viral dessert on social media, I thought, 'That's not new!'"

According to the chef, the late Queen was tucking into it long before it appeared on anyone's For You Page. "'The Queen was eating that over 30 years ago'. I'm sure you have seen all over TikTok, Instagram and Facebook the viral Japanese cheesecake with Greek yoghurt and Biscoff cookies," he continued.

As for the preparation, the palace had its own refinements.

The trend that sparked his memory centres on Lotus Biscoff cookies stuffed into a pot of Greek yoghurt and left to chill in the fridge, which spread online as a lighter take on traditional cheesecake.

However, Darren's royal version made one key substitution. "Well, when I was at Buckingham Palace, I used to prepare a very similar dish that used ginger biscuits (cookies)," his YouTube video caption read.

Ginger Nut biscuits, he said, were the late Queen's preference. In the tutorial, the chef added, "At Buckingham Palace, we'd often serve this dish called gingernut cream and the chefs loved to serve it. The Queen loved ordering it and loved eating it!"

As for the preparation, the palace had its own refinements. Darren explained that the process began with a simple base, combining whipped cream, Greek yoghurt, and a touch of sugar to create a thick, smooth mixture.

Half of this was spread along the bottom of the dish to form a foundation, while the remaining portion was transferred into a piping bag for quicker, more precise layering.

The ginger biscuits were then briefly dipped into the warm whiskey-infused water — softened just enough to absorb flavour without falling apart — before being sandwiched together with small amounts of the cream mixture and arranged upright around the dish.

Online, the resurfaced recipe has prompted a wave of reactions, with many amused — and impressed — by the late Queen's ahead-of-the-curve tastes.

Working quickly was key, as the biscuits began to soften almost immediately. Darren noted that the structure was built in layers, starting from the outer edge and moving towards the centre, with each biscuit "sandwich" carefully placed to hold its shape.

Once assembled, the dessert was left to chill — ideally overnight — allowing the flavours to deepen and the biscuits to fully soften into the creamy base.

To finish, the remaining cream mixture was piped across the top, filling any gaps and creating a decorative layer, before crushed ginger biscuits were scattered over for added texture.

The final result balanced soft, almost cake-like layers beneath with a light crunch on top — a contrast that elevated what was, at its core, an effortlessly simple royal favourite. The former royal chef shared:

"And when you spoon into that, and you have that delicious ginger and the whiskey and the cream and the oh my goodness, it's so good. Try this one at home."

The recipe first entered his repertoire when he joined the Buckingham Palace kitchens in 1982, where Darren remained until 1993. While the late Queen enjoyed gingernut cream as a dessert, the trend's social media revival has found a new audience among those who happily reach for it at breakfast instead.

Online, the resurfaced recipe has prompted a wave of reactions, with many amused — and impressed — by the late Queen's ahead-of-the-curve tastes. "She was a trend setter," one person wrote.

"The Queen was picky about what she ate so I just had to look at this vid. Yum," another commented while a third typed, "It's amazing Queen Elizabeth II kept a trim figure. Guess she was always active and busy."

"Well, the difference between the Queen and me is based on the portions. Her Majesty would have probably enjoyed this treat for weeks, if necessary! Whereas I see the bowl and think, 'Oh, let me get a spoon?'!!!" a fourth person added.

Given that Greek yoghurt is the centrepiece of the recipe, the nutritional credentials are worth a closer look. Unlike regular yoghurt, Greek yoghurt is strained to remove the whey, a liquid containing lactose, which lowers its sugar content and produces that thick, creamy consistency.

It is rich in protein, calcium, probiotics, iodine, and vitamin B-12, with research linking regular consumption to improved bone health, better gut health, and a reduced risk of type 2 diabetes.

Its probiotic content may also support mental wellbeing, with studies suggesting that the gut's capacity to produce neurotransmitters such as serotonin and dopamine plays a role in managing stress and low mood.

It is worth noting, however, that low-fat or no-fat versions may not carry the same benefits as traditional Greek yoghurt. For his part, Darren chose to spotlight the simplest dish in his royal repertoire — a pot of yoghurt, a packet of Ginger Nuts, and a splash of whiskey.

The renewed interest in this decades-old recipe highlights how even the most traditional royal habits can find new life in the digital age — proving that sometimes, trends are simply rediscovered classics.