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In a saucepan, combine the custard powder, 1 tablespoon sugar, and 300 ml milk. Stir well until smooth.
Heat the mixture over medium heat, continuously stirring to avoid lumps. Bring it to a gentle boil and cook until it thickens to a custard-like consistency. Remove from heat and let it cool slightly.
Whip the Cream:
In a mixing bowl, whip the 300 ml whipping cream with 1 tablespoon sugar and a pinch of vanilla essence or powder until soft peaks form. Be careful not to over-whip, as it may turn into butter.
Prepare the Biscoff Biscuits:
Lightly crush the Lotus Biscoff biscuits into small pieces. You can do this by placing them in a plastic bag and gently crushing them with a rolling pin or pulsing them in a food processor. The crumbs should be coarse, not too fine.
Assemble the Dessert Cups:
In serving cups or glasses, start by adding a layer of crushed Biscoff biscuits at the bottom. Press them down gently to form a base layer.
Next, spoon a layer of the warm custard over the crushed biscuits.
Add a layer of whipped cream on top of the custard, smoothing it out with a spoon.
Repeat the layers until the cups are filled, finishing with a generous layer of whipped cream on top.
Chill and Set:
Refrigerate the assembled dessert cups for at least 2 hours or until set. This allows the flavors to meld together and gives the dessert time to firm up.
Garnish and Serve:
Before serving, you can garnish the top with extra crushed Biscoff biscuits, whole Biscoff cookies, or a drizzle of Biscoff spread for added flavor and decoration.
Serving and Storage Tips:
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