Lotus Biscoff Creamy Dessert
Equipment
Ingredients
Base & Cream
Lotus Biscoff biscuits (whole)
24 piece
cream cheese (room_temperature)
300 g
heavy cream (cold)
500 ml
vanilla sugar
16 g
whipping cream stabilizer
24 g
milk (room_temperature)
200 ml
Topping & Decoration
Lotus Biscoff spread
200 g
Lotus Biscoff biscuit crumbs (crushed)
30 g
Lotus Biscoff biscuit (whole)
1 piece
Instructions
Prepare the cream
Whip the cream with vanilla sugar and whipping cream stabilizer until stiff peaks form. Then add the cream cheese and blend until smooth and creamy.
Create first biscuit layer
Briefly dip Lotus Biscoff biscuits in milk and arrange them side by side in a baking dish until the bottom is completely covered.
Add first cream layer
Spread half of the cream mixture over the biscuits and smooth the surface evenly.
Create second biscuit and cream layers
Dip another layer of Lotus Biscoff biscuits in milk and place on top of the cream. Spread the remaining cream mixture over the biscuits and smooth evenly.
Add Biscoff topping
Gently melt the Lotus Biscoff spread and spread it evenly over the final cream layer.
Chill the dessert
Place the dessert in the refrigerator for several hours until it sets firmly.
Decorate and serve
Sprinkle Lotus Biscoff biscuit crumbs around the edges and place one whole biscuit on top as decoration.
Original recipe
Storage
Best consumed within 3 days. Keep covered to prevent absorbing other fridge odors.
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