Lotus Biscoff: From Biscuits to Sweet Desserts

Versatility is a welcome word when it comes to dishes as well as desserts.  Not only is it economical, it can be a time saver especially when planning desserts.  One example is Lotus Biscoff biscuits which matches well with coffee and tea, ideal for those surprise visitors. It also goes well with milk or juice for instant snacks for the kids.  But it can also be a special dessert dish if you want something different like: ice cream, cheesecake, mousse, among others. Below are some dessert recipes that are enhanced with Lotus Biscoff biscuits which you may want to try.

Lotus Biscoff Cookies spread outAside from its versatility, Lotus Biscoff biscuits contain all natural vegan ingredients, making them a healthier alternative as it contains minimal salt and are completely free from trans fat.



You don’t need to be a master or have any special equipment to make this dreamy caramelized ice cream. It only takes four ingredients, a few minutes of work, and whole lot of waiting for this delicious miracle to occur.

Ingredients for a container, 1½ liters in volume:
½ liter of concentrated fresh milk
¼ jar Lotus Biscoff Spread
Approximately 8-10 coarsely chopped Lotus Biscoff biscuits
½ liter of heavy cream

[Biscoff] Simple Ice CreamBeat condensed milk with Lotus Biscoff Spread in a bowl. Add the chopped Lotus Biscoff biscuits and mix well.

Whip the heavy cream into a stable whipped cream. Gradually fold the whipped cream into the sweetened milk mixture until you get a smooth texture and pour it into a container suitable for freezing. Freeze for at least 4 hours and preferably overnight.

Before serving, make balls using an ice cream scoop or a regular tablespoon and serve. You can store for up to a week in a sealed container in the freezer.


Surprise your family with this cool single serve cake recipe that uses both Lotus Biscoff biscuits and spread. It can be prepared in advance and kept refrigerated, and can also can be baked as single large cake.

[Biscoff] Cheesecake in CupsFor the crust:
16 Lotus Biscoff biscuits (from a 250 gram Biscoff Family Pack), finely ground
1/3 cup of finely ground blanched almonds
2.5 tablespoons of melted butter

For the filling:
1 cup (8 oz) heavy cream
½ cup of Lotus Biscoff Spread
1 cup of whip cream or heavy cream
2 tablespoons of powdered sugar
For the frosting:
1 cup heavy cream
2 tablespoons of powdered sugar
5 finely ground Lotus Biscoff biscuits

Prepare the base by mixing Lotus Biscoff biscuits and almonds in a bowl, add the melted butter and mix well until you achieve a crumbly and moist mixture. Place approximately 2-3 teaspoons in each serving cup and press down firmly using the bottom of a small glass or the back of a spoon.

To prepare the filling, mix the heavy cream and Lotus Biscoff Spread thoroughly until you achieve a smooth mixture. Add the whip cream and powdered sugar into the above mixture and place in a pastry bag with a smooth pastry tube nozzle 1 cm (1/2 inch) in width.

Pipe the filling onto the biscuit base up to ⅔ of the receptacle’s height (the cups can also be filled using a spoon). Cover each receptacle with plastic wrap and keep refrigerated for 4 hours and preferably for a whole night.

Before serving, whip the heavy cream and powdered sugar together. Place a mound of whipped cream on each dessert and decorate with a few ground biscuits. Keep covered in a refrigerator for up to 4 days.

To make as a large cake, the base mix is flattened evenly along the sides and bottom of a detachable pie pan 9 inches in diameter. Freeze overnight. On the following day, prepare the filling as described in the recipe, pour onto the pie and keep refrigerated overnight. Before serving, coat with whipped cream and Lotus Biscoff biscuit crumbs.

Elevating the slumber party favorite, this s’more cake has layers of Lotus Biscoff biscuits, peanut butter cups, and marshmallow fluff. What s’more can you ask for?

2 cups ground Lotus Biscoff biscuits
1/2 cup softened butter
1/4 cup sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
12 peanut butter cups
1 jar marshmallow fluff*

Preheat oven to 350 degrees and spray a 9-inch springform pan with cooking spray. Prepare the dough by beating the butter and sugars until light and fluffy in the bowl of a stand mixer. Continue beating the fluffy mixture and add egg and vanilla. One by one, add the flour, baking powder, and salt. Then mix in the ground Lotus Biscoff biscuits.

Take about 2/3 of the dough and lay it on the bottom of the springform in an even layer.
Break up the peanut butter cups into smaller chunks and spread them over the crust.

Put the marshmallow fluff on top, followed by the remaining dough. Bake for 25-30 minutes until the crust is golden brown. Remove from oven and let cool for about an hour and a half before serving.

*To make a homemade marshmallow fluff, start by melting marshmallows in a double boiler over low heat. The marshmallows will progress from solid to liquid-like with lumps. When it has begun to become sticky, add simple syrup (water and sugar). Stir frequently to avoid scorching. Any remaining lumps will gradually give way to a smooth, sticky mixture. The mixture will be easier to transfer while hot.

Try this torte for a sophisticated dessert or brunch. Everyone will surely ask for the recipe! Recipe courtesy of Dimitri Messiaen for Lotus Bakeries

Lotus Biscoff biscuits (approximately ¾ cup)
1/2 cup (1 stick) butter
3 small or 2 large ripe apples
2 large eggs
1 cup sugar, divided
3/4 cup self-rising flour*
vanilla ice cream (optional)
Heat oven to 350F.

Lightly grease an 8 or 9-inch nonstick round cake pan or coat lightly with cooking spray; set aside. Finely crush Lotus Biscoff biscuits; set aside. Melt butter; set aside to cool.

Peel and core apples; cut into thin slices and set aside. Beat together eggs and 1/2 cup of the sugar in a medium bowl with a wooden spoon. Stir in butter. Stir in flour and crushed Lotus Biscoff biscuits; mix well and set aside.

Cook remaining 1/2 cup sugar in a small skillet over medium heat until completely melted and golden brown, about 5 minutes, stirring occasionally. Immediately pour into prepared pan, tilting pan to evenly spread caramel. Arrange apples in concentric circles over hot caramel. Spread Lotus Biscoff biscuits mixture evenly over apples. Bake 40 minutes or until golden brown and center is set. Cool in pan on wire rack 5 minutes.

Use a knife to loosen cake from edge of pan; invert onto a serving plate. Serve warm or at room temperature with ice cream if desired.

*If self-rising flour is unavailable, use all-purpose flour plus 1 teaspoon baking powder and 1/4 teaspoon salt.

[Biscoff] Biscoff Minute Cake with PineappleLOTUS BISCOFF MINUTE CAKE WITH PINEAPPLE

This easy simple and easy to make dessert will surely cool you down.

16 Lotus Biscoff biscuits (from a 250 gram Biscoff Family Pack)
2 oranges, peeled and sliced
4 tablespoons butter
3 rounded teaspoons sugar
250g fresh pineapple
4 tablespoons lemon juice
8 sprigs of tarragon
4 oz. cream cheese
3 tablespoons sugar
1 tablespoon heavy cream

Peel and core the pineapple and cut it into bite sized pieces. In a small pan, cream the butter and sugar then stir in the pineapple. Cook over medium heat for 7 to 10 minutes. Stir in lemon juice, remove from heat and add the tarragon. Set pineapple sauce aside to bring to room temperature. Beat the cream cheese, cream and sugar until smooth.

Place 2 Lotus Biscoff biscuits each in the bottom of 4 glass dessert bowls. Cover biscuits with a slice of orange. Add a tablespoon each of cream cheese mixture and pineapple sauce.

Repeat this until so desired and decorate with crumbled Lotus Biscoff biscuits.

If you like Chocolate and Lotus Biscoff biscuits, then you will love this recipe by famous French Chef Philippe Conticini.

Melt the butter and the chocolate in a double boiler. In a separate mixing bowl, whip the egg yolks. Pour the melted chocolate into the bowl, and mix quickly and thoroughly, so that the egg yolks don’t cook from the heat of the melted chocolate. In another bowl, whisk the egg white and the brown sugar into a smooth and frothy meringue.

Fold the meringue gently into the chocolate mixture in two batches. Pour 1/2 of the mousse into a serving bowl. Crumble 6 Lotus Biscoff biscuits and scatter on top of the mousse. Pour in the remaining mousse, and top it with the powdered Lotus Biscoff biscuits.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s