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We have all been swept away by fads, especially when it comes to fashion and food. So I, too, climbed the Biscoff Lotus bandwagon and tried a recipe using Biscoff Lotus spread and biscuits.

No, I didn’t try the cheesecake, for I wanted to start with something simpler and opted for a cross between a mousse and tiramisu, which I am calling ‘Lotus tiramousse’. You will soon understand why it’s a ‘tiramousse’.

Taking cue from the traditional tiramisu, I dipped the Lotus biscuits in a coffee mixture and used it as the centre layer in this dessert, just like sponge ladyfingers are used for layering in tiramisu. Then, I used cream, condensed milk and Biscoff Lotus spread to whip a mousse.

Needless to say, it is super easy to put together, like all my recipes, and just needs combining, assembling and chilling — and a silky, sweet dream, dessert is ready!

So let’s check out the recipe.

Ingredients

• 400ml heavy whipping cream

• 150ml condensed milk

• 4 tablespoons Biscoff Lotus spread

• 7-8 Lotus biscuits

For Biscoff Lotus spread topping

• 2 tablespoons milk

• 1 tablespoon Biscoff spread

For coffee dip

• 2 teaspoons instant coffee powder

• 2 tablespoons sugar

• 1/2 cup hot water

Method:

In a bowl, whip the cream a bit and add condensed milk and Biscoff Lotus spread.

Now whisk well, until fluffy, but do not overbeat. Take a spatula and mix while scraping the sides and bottom of the bowl, so that everything is well combined. Now pour half the cream mixture in a serving bowl, until it is half full.

Dip Lotus biscuits in the coffee mixture, one at a time, just enough for it to become soaked without breaking. Layer the biscuits on top of the mousse in the serving bowl. Top with the remaining mousse.

Combine two tablespoons of milk with a tablespoon of Biscoff Lotus spread, warm it for 10 seconds in the microwave or on a double burner. Mix well, and you can add more milk if it is not of pouring consistency.

Pour over the layered mousse. Make random patterns with the tip of a knife, place a couple of Lotus biscuits on top, cover and chill in the refrigerator for at least six hours. You can also assemble it in the same way in smaller dessert cups for individual servings. This was easy, wasn’t it?

Enjoy this super easy and luscious Lotus tiramousse!

The writer Instagrams @the_experimentalcook. All photos by the author.

Originally published in Dawn, Young World, November 5th, 2022