Biscoff Dessert Cups
This Biscoff Dessert Cup is pure indulgence in every spoonful. Creamy, crunchy, and taste amazing. It's made with layers of velvety whipped cream and that Biscoff flavor.
Equipment
- 1 stand mixer or hand mixer
- 1 bowl
- 1 piping bag
- 1 spatula
- 1 blender
Ingredients
- 10 pieces Lotus Biscoff Biscuits
- ¼ cup Biscoff Spread
- 2 piping bags
- Homemade Whipped Cream
- 1 cup heavy cream
- 2 ½ tbsp icing sugar
- 1 tbsp vanilla extract
- crushed almonds
Instructions
- Place the cookies in the blender and crush them. Set them aside.
- Repeat the same step for the almonds.
- Add the heavy cream, icing sugar, and vanilla extract into the mixing bowl.
- Whip on high until fluffly and soft.
- Spoon half of the whipped cream into a piping bag and set it aside for later.
- Add the Biscoff spread to the remaining whipped cream and gently fold until it’s smooth, creamy, and combined. Spoon into a piping bag.
- Add the crushed almonds to a frying pan and roast on medium heat until golden brown. Set aside to cool off.
- Start by piping a layer of Biscoff spread, followed by a layer of Biscoff cookies. Pipe on the whipped cream, then finish it off with a generous sprinkle of crunchy, golden roasted almonds.
- Serve immediately for a soft, creamy texture, or pop it in the fridge for about 10 minutes if you prefer it chilled and slightly firmer.