I am a huge fan of Lotus Biscoff. I fell in love with this yummy, crunchy caramel biscuit the first time I tried it, and since then I never looked back. I usually buy two big packs–one for me, and one for my husband. No sharing allowed. My husband is a big coffee lover so he has to have a Lotus Biscoff with his coffee every morning. And me, well, I just LOVE to snack on it. So yeah, we really need one pack each–that’s a constant in our grocery list. That, and Lotus Biscoff Biscuit Spread, which I always have with toast. Gosh, just thinking about it makes me happy. I absolutely love Lotus Biscoff! ❤
So, of course, it never occurred to me that you can use Lotus Biscoff to make amazing desserts. It took three boxes of Lotus Biscoff biscuits, a tub of Lotus Biscoff Biscuit Spread and an official Lotus Biscoff Cookbook for me to find out (thank you for sending them, Lotus Biscoff). And so I perused the cookbook and got to work. Here are my top three favorite recipes, because they are so easy to make and are super yummy!
LOTUS BISCOFF CHEESECAKE IN CUPS
For the crust:
16 Lotus Biscoff biscuits (from a 250 gram Biscoff family pack), finely ground
1/3 cup finely ground blanched almonds
2.5 tablespoons of melted butter
For the filling:
1 cup (8 oz) heavy cream
1/2 cup Lotus Biscoff Spread
1 cup whipped cream or heavy cream
2 tablespoons powdered sugar
For the frosting:
1 cup heavy cream
2 tablespoons powdered sugar
5 finely ground Lotus Biscoff biscuits
Prepare the base by mixing Lotus Biscoff biscuits and almonds in a bowl, add the melted butter and mix well until you achieve a crumbly and moist mixture. Place approximately 2-3 tablespoons in each serving cup and press down firmly using the bottom of a small glass or the pack of a spoon.
To prepare the filling, mix the heavy cream and Lotus Biscoff Spread thoroughly until you achieve a smooth mixture. Add the whipped creamed powdered sugar into the mixture and place in a pastry bag with a smooth pastry tube nozzle 1 cm (1/2 inch) in width.
Pipe the filling onto the biscuit base up to 2/3 of the receptacle’s height (the cups can also be filled using a spoon). Cover each receptacle with plastic wrap and keep refrigerated for 4 hours and preferably for a whole night.
Before serving, whip the heavy cream and powdered sugar together. Place a mound of whipped cream on each dessert and decorate a few ground biscuits. Keep covered in a refrigerator for up to 4 days.
To make a large cake, the base mix is flattered evenly along the sides and bottom of a detachable pie pan 9 inches in diameter. Freeze overnight. On the following day, prepare the filling as described in the recipe, pour onto the pie and keep refrigerated overnight. Before serving, coat with whipped cream and Lotus Biscoff biscuit crumbs.
LOTUS BISCOFF ICE CREAM
Ingredients for a container, 1 1/2 liters in volume:
1/2 liter of concentrated fresh milk
1/4 jar Lotus Biscoff spread
Approximately 8-10 coarsely chopped Lotus Biscoff biscuits
1/2 liter of heavy cream
Beat condensed milk with Lotus Biscoff Spread in a bowl. Add the chopped Lotus Biscoff biscuits and mix well.
Whip the heavy cream into a stable whipped cream. Gradually fold the whipped cream into the sweetened milk mixture until you get a smooth texture and pour it into a container suitable for freezing. Freeze for at lease 4 hours and preferably overnight.
Before serving, make balls using an ice cream scoop or regular tablespoon and serve. You can store for up to a week in a sealed container in the freezer.
DARK CHOCOLATE MOUSSE WITH LOTUS BISCOFF
Melt the butter and chocolate in a double boiler. In a separate mixing bowl, whip the egg yolks. Pour the melted chocolate into the bowl, and mix quickly and thoroughly, so that the egg yolks don’t cook from the heat of the melted chocolate. In another bowl, whisk the egg white and the brown sugar into a smooth and frothy meringue.
Fold the meringue gently into the chocolate mixture in two batches. Pour 1/2 of the mousse into a serving bowl. Crumble 6 Lotus Biscoff biscuits and scatter on top of the mousse. Pour in the remaining mousse, and top it with powdered Lotus Biscoff biscuits.