A Lotus Dessert Pot is a creamy, layered dessert made with smooth Lotus Biscoff spread, crushed biscuits, and a silky mascarpone cream. It’s simple, elegant, and perfectly balanced, making it ideal for professionals and home cooks alike.
Why You’ll Love This Recipe
This dessert is quick to prepare, requires no baking, and combines a rich, velvety cream with the signature caramelized crunch of Lotus biscuits. It’s perfect for individual servings, catering, take-away desserts, or special events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g crushed Lotus biscuits
300 ml heavy cream (minimum 30% fat)
250 g mascarpone
120 g Lotus Biscoff spread
40 g icing sugar
1 teaspoon vanilla extract
80 g additional Lotus Biscoff spread for the topping (slightly warmed to make it pourable)
6 whole Lotus biscuits for decoration (optional)
Directions
Whip the heavy cream in a bowl until stiff peaks form.
In another bowl, mix the mascarpone, Lotus spread, and icing sugar until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture to create a light mousse.
Add a spoonful of crushed Lotus biscuits to the bottom of each dessert pot.
Add a layer of the Lotus cream mixture, then another layer of crushed biscuits.
Finish with a final layer of cream.
Pour a thin layer of slightly melted Lotus spread on top.
Refrigerate for at least 2 hours to allow flavors to develop.
Before serving, top with a whole Lotus biscuit if desired.
Servings and timing
This recipe makes 6 individual pots.
Preparation time: 15 minutes
Rest time: 2 hours
No baking required.
Variations
Replace some of the Lotus biscuits with chocolate biscuits for a deeper flavor.
Add a layer of homemade caramel between the cream layers for extra richness.
Mix in chopped dates or dried fruits for an oriental twist.
Use light whipped cream instead of mascarpone for a fluffier version.
Storage/Reheating
Store the dessert pots in the refrigerator for up to 48 hours.
No reheating is required — they are best served chilled.
Avoid freezing, as the cream may separate.
FAQs
What is the texture of the Lotus Dessert Pot?
It has a creamy, smooth texture with a pleasant crunch from the crushed biscuits.
Can I make this dessert the day before?
Yes, it keeps very well for 24 hours in the fridge.
Can I replace the mascarpone?
Yes, you can use cream cheese, though the texture will be slightly less rich.
Do the biscuits stay crunchy?
Some soften slightly, which adds a nice contrast with the crunchy top layer.
Can I make it without added sugar?
Yes. The Lotus spread is already sweet enough, so you may omit the icing sugar.
How can I make this dessert lighter?
Use light cream and swap mascarpone for light cream cheese.
Can I add chocolate?
Yes, chocolate ganache or shaved chocolate pairs wonderfully with Lotus flavors.
Should I remove the pots from the fridge before serving?
Let them sit at room temperature for about 5 minutes before serving.
Can I use other biscuits?
Yes, digestive biscuits or shortbread work well too.
Can I make this in a large family-sized dish?
Absolutely. Just double the quantities and assemble in a large dish or trifle bowl.
Conclusion
The Lotus Dessert Pot is an elegant, easy-to-assemble dessert with layers of creamy richness and caramelized biscuit flavor. Whether for restaurants, take-away menus, events, or a cozy moment at home, it’s a guaranteed crowd-pleaser.
The Lotus Dessert Pot is a no-bake, layered treat featuring creamy mascarpone and Lotus Biscoff spread, crushed caramelized biscuits, and a smooth, rich finish. Quick to assemble and elegant to serve, it’s ideal for events, restaurants, or indulgent home desserts.
Ingredients
200 g crushed Lotus biscuits
300 ml heavy cream (minimum 30% fat)
250 g mascarpone
120 g Lotus Biscoff spread
40 g icing sugar
1 teaspoon vanilla extract
80 g additional Lotus Biscoff spread, warmed slightly for pouring
6 whole Lotus biscuits for decoration (optional)
Instructions
Whip the heavy cream in a mixing bowl until stiff peaks form.
In a separate bowl, mix mascarpone, Lotus Biscoff spread, and icing sugar until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture to create a light mousse.
Spoon crushed Lotus biscuits into the bottom of each dessert pot.
Add a layer of the Lotus cream mixture, followed by another layer of crushed biscuits.
Top with a final layer of the cream mixture.
Pour a thin layer of the slightly melted Lotus Biscoff spread over the top.
Chill in the refrigerator for at least 2 hours before serving.
Optionally, garnish each pot with a whole Lotus biscuit before serving.
Notes
For a richer dessert, add a layer of caramel sauce between cream layers.
Can be made up to 24 hours in advance.
Do not freeze, as the cream may separate upon thawing.
To make a lighter version, use low-fat cream and swap mascarpone for light cream cheese.
Serve chilled; let sit at room temperature for 5 minutes before eating for best texture.
