LOTUS BISCOFF DESSERT CUP
Jump to RecipeA dessert cupis a single-serving dessert that is prepared and served in a cup, glass, jar or small container. It usually consists of multiple layers of ingredients such as cake, mousse, cream, pudding, fruits, chocolate, cookies or sauces. Dessert cups are popular, as they are convenient, visually appealing, portion-controlled and easy to serve at parties, cafes and events.
Lotus Biscoff dessert cup usually layered with crushed Lotus Biscoff cookies, creamy filling (such as whipped cream, cream cheese or mousse) and biscoff spread. Every spoonful offers a perfect blend of caramelized sweetness, crunchy biscuit crumbs and velvety cream for an irresistible treat.
ABOUT THE RECIPE:
I’ve added three layers for this recipe. Crushed Lotus Biscoff cookies for the first layer, Lotus Biscoff mousse for the second layer and melted Lotus Biscoff spread for the third layer.
Lotus Biscoff dessert cups can either be topped with crushed/whole cookies or whipped cream according to our preference. I’ve used crushed and whole cookies for this recipe.
This recipe serves 5.
INGREDIENTS FOR LOTUS BISCOFF DESSERT CUP:
- LOTUS BISCOFF COOKIES – 15~20 NOS.
- HEAVY WHIPPING CREAM – 1 CUP
- LOTUS BISCOFF SPREAD – 1 CUP
HOW TO MAKE LOTUS BISCOFF DESSERT CUP:
FOR THE FIRST LAYER:
- Add around 15 Lotus Biscoff cookies to a blender, and blend it on pulse to a coarse mixture.
- Add the blended mixture to the cups and flatten it.
FOR THE SECOND LAYER:
- Add 1 cup of heavy whipping cream to a mixing bowl and whip it until soft peaks.
- Then add 1/2 cup of Lotus Biscoff spread to it and whip it until it is well combined. Lotus Biscoff mousse is ready.
- Once it is well combined, transfer it to a piping bag. Any kind of nozzle can be used according to our preference.
- Add a thick layer of the mousse to the cups. Keep the cups in the refrigerator for 15 to 20 minutes.
FOR THE THIRD LAYER:
- After about 15~20 minutes, add 1/2 cup of Lotus Biscoff spread to a microwave safe bowl.
- Microwave it for 20~30 seconds, or until it melts.
- Add the melted Lotus Biscoff spread to the cups.
Finally top it with crushed/whole cookies.
Store the dessert cups in the refrigerator until you serve, especially during hot weather.
LOTUS BISCOFF DESSERT CUP
Course: DessertCuisine: EUROPEAN, BELGIUM5
servings20
minutes300
kcalA dessert cupis a single-serving dessert that is prepared and served in a cup, glass, jar or small container. It usually consists of multiple layers of ingredients such as cake, mousse, cream, pudding, fruits, chocolate, cookies or sauces. Dessert cups are popular, as they are convenient, visually appealing, portion-controlled and easy to serve at parties, cafes and events.
Lotus Biscoff dessert cup usually layered with crushed Lotus Biscoff cookies, creamy filling (such as whipped cream, cream cheese or mousse) and biscoff spread. Every spoonful offers a perfect blend of caramelized sweetness, crunchy biscuit crumbs and velvety cream for an irresistible treat.
Ingredients
LOTUS BISCOFF COOKIES – 15~20 NOS.
HEAVY WHIPPING CREAM – 1 CUP
LOTUS BISCOFF SPREAD – 1 CUP
Directions
- FOR THE FIRST LAYER:
- Add around 15 Lotus Biscoff cookies to a blender, and blend it on pulse to a coarse mixture.
- Add the blended mixture to the cups and flatten it.
- FOR THE SECOND LAYER:
- Add 1 cup of heavy whipping cream to a mixing bowl and whip it until soft peaks.
- Then add 1/2 cup of Lotus Biscoff spread to it and whip it until it is well combined. Lotus Biscoff mousse is ready.
- Once it is well combined, transfer it to a piping bag. Any kind of nozzle can be used according to our preference.
- Add a thick layer of the mousse to the cups. Keep the cups in the refrigerator for 15 to 20 minutes.
- FOR THE THIRD LAYER:
- After about 15~20 minutes, add 1/2 cup of Lotus Biscoff spread to a microwave safe bowl.
- Microwave it for 20~30 seconds, or until it melts.
- Add the melted Lotus Biscoff spread to the cups.
- Finally top it with crushed/whole cookies.
- Store the dessert cups in the refrigerator until you serve, especially during hot weather.