Lotus Biscoff Dessert Cups

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Here’s your big, detailed recipe for Lotus Biscoff Dessert Cups—with a rich introduction, ingredients, instructions, a touch of history, formation notes, and a sweet conclusion for dessert lovers. 🍮✨

Lotus Biscoff Dessert Cups – No-Bake, Creamy & Irresistible

Introduction

Lotus Biscoff has taken the dessert world by storm. Its unique caramelized flavor pairs perfectly with cream-based sweets, and today’s recipe transforms it into luscious no-bake dessert cups. Originating from Belgium, Biscoff biscuits (also called speculoos) were traditionally served alongside coffee. Now, they’ve become the star of countless creative desserts. This recipe layers crunchy biscuits, creamy custard, and whipped cream for a dreamy treat—ready in under 30 minutes (plus chilling time).

Ingredients (Serves 6–8 cups)

Biscuit Base

  • 200 g Lotus Biscoff biscuits (about 18–20 biscuits)

Custard Layer

  • 300 ml milk
  • 1½ tablespoons custard powder
  • 1 tablespoon sugar
  • Pinch of vanilla powder or a few drops of vanilla essence

Whipped Cream Layer

  • 300 ml cold whipping cream
  • 1 tablespoon sugar

For Garnish (Optional but recommended)

  • Crushed Biscoff biscuits
  • Biscoff spread drizzle
  • Mini biscuit pieces

Instructions & Method

1. Prepare the Biscuit Base

  1. Crush the Biscoff biscuits into fine crumbs (using a food processor or by placing them in a ziplock bag and rolling with a rolling pin).
  2. Divide the crumbs evenly into dessert cups, lightly pressing down to form a base layer. (You can reserve 2 tablespoons for garnish later.)

2. Make the Custard Layer

  1. In a saucepan, mix custard powder with a little cold milk to make a smooth paste.
  2. Heat the remaining milk with sugar until warm.
  3. Add the custard paste to the saucepan, whisking constantly to avoid lumps.
  4. Cook on medium heat until the custard thickens and coats the back of a spoon.
  5. Stir in the vanilla, remove from heat, and let it cool slightly.

3. Prepare the Whipped Cream

  1. In a cold mixing bowl, whip the cream with sugar until soft peaks form.
  2. Keep chilled until ready to layer.

4. Assemble the Dessert Cups

  1. On top of the biscuit layer, add a layer of custard (about 2–3 tablespoons per cup).
  2. Spoon or pipe whipped cream over the custard layer.
  3. Garnish with crushed Biscoff crumbs, a drizzle of melted Biscoff spread, and mini biscuit pieces for extra flair.

5. Chill & Serve

  • Refrigerate for at least 1–2 hours to let the flavors meld and layers set.
  • Serve chilled for the best taste and texture.

History & Formation

Biscoff biscuits, officially called Speculoos, were first created in Belgium in the 1930s by a small bakery that later became Lotus Bakeries. Traditionally, they were a coffee accompaniment, but in recent years, creative bakers started incorporating them into cheesecakes, milkshakes, and layered desserts like this one. This formation of dessert cups draws from the European tradition of layered trifles, combining the spiced caramel flavor of Biscoff with creamy, custardy textures.

Conclusion for Dessert Lovers

This dessert is the perfect marriage of crunchy, creamy, and caramelized goodness. It’s a crowd-pleaser for family dinners, parties, or a personal sweet indulgence. Best of all—no oven required. If you love Biscoff, this will be your new favorite go-to recipe. ❤️

💡 Lovers’ Tip: For an extra indulgent twist, warm up some Biscoff spread and pour a thin layer between the custard and whipped cream—it turns each spoonful into pure bliss.

If you’d like, I can also give you a layered visual diagram of how these cups should look for perfect assembly. That way, they turn out Instagram-worthy. Would you like me to create that?

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