Lotus Biscoff Dessert Cups - NO BAKE Dessert. Very Easy and Yummy!

Ingredients

• 200 g Lotus Biscoff Biscuits (crushed into fine crumbs)
• 300 ml Whole Milk (room temperature)
• 1.5 Tbsp Custard Powder (vanilla flavored)
• 1 Tbsp Granulated Sugar (to sweeten the custard)
• 300 ml Heavy Whipping Cream (chilled)
• 1 Tbsp Vanilla Powder (or 1 tsp vanilla extract)

Instructions

1. Crush the Biscuits

   Place the Lotus Biscoff biscuits in a zip‑top bag and crush them with a rolling pin until fine crumbs form. Transfer crumbs to a bowl.

   Time: PT5M

2. Mix Custard Powder with Milk

   Measure about 75 ml (¼ of the milk) into a separate bowl. Add 1.5 Tbsp custard powder and whisk until completely dissolved.

   Time: PT5M

3. Cook the Custard

   Pour the remaining 225 ml milk into a saucepan, add the 1 Tbsp sugar, and bring to a gentle simmer over medium heat. Stir in the custard‑milk mixture and continue stirring constantly until the custard thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: Medium heat

4. Whip the Cream

   While the custard cools slightly, pour the chilled heavy cream into a mixing bowl, add the vanilla powder (or 1 tsp vanilla extract), and whip with a whisk or hand mixer until stiff peaks form.

   Time: PT3M

5. Assemble the Dessert

   In each serving glass, pipe a layer of crushed biscuits, then a layer of warm custard, followed by another biscuit layer, and finish with a generous dollop of whipped cream. Sprinkle the top with a little extra biscuit crumbs for texture.

   Time: PT5M

6. Chill and Serve

   Refrigerate the assembled desserts for at least 15 minutes to allow the layers to set. Serve chilled.

   Time: PT15M

   Temperature: Refrigerator

Nutrition Facts

Calories

506

Protein

5 g

Carbohydrates

60 g

Fat

30 g

Fiber

2 g