Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
Nutrition
- Serving Size: 1 pot
- Calories: 440
- Sugar: 26g
- Sodium: 170mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
