We have all been swept away by fads, especially when it comes to fashion and food. So I, too, climbed the Biscoff Lotus bandwagon and tried a recipe using Biscoff Lotus spread and biscuits.

No, I didn’t try the cheesecake, for I wanted to start with something simpler and opted for a cross between a mousse and tiramisu, which I am calling ‘Lotus tiramousse’. You will soon understand why it’s a ‘tiramousse’.

Taking cue from the traditional tiramisu, I dipped the Lotus biscuits in a coffee mixture and used it as the centre layer in this dessert, just like sponge ladyfingers are used for layering in tiramisu. Then, I used cream, condensed milk and Biscoff Lotus spread to whip a mousse.

Needless to say, it is super easy to put together, like all my recipes, and just needs combining, assembling and chilling — and a silky, sweet dream, dessert is ready! So let’s check out the recipe.

Ingredients

• 400ml heavy whipping cream
• 150ml condensed milk
• 4 tablespoons Biscoff Lotus spread
• 7-8 Lotus biscuits

For Biscoff Lotus spread topping

• 2 tablespoons milk
• 1 tablespoon Biscoff spread

For coffee dip

• 2 teaspoons instant coffee powder
• 2 tablespoons sugar
• 1/2 cup hot water

Method:

In a bowl, whip the cream a bit and add condensed milk and Biscoff Lotus spread. Whisk well, until fluffy, but do not overbeat. Take a spatula and mix while scraping the sides and bottom of the bowl, so that everything is well combined. Now pour half the cream mixture in a serving bowl, until it is half full.

Dip Lotus biscuits in the coffee mixture, one at a time, just enough for it to become soaked without breaking. Layer the biscuits on top of the mousse in the serving bowl. Top with the remaining mousse.

Combine 2 tablespoons of milk with a tablespoon of Biscoff Lotus spread, warm it for 10 seconds in the microwave or on a double burner. Mix well, and you can add more milk if it is not of pouring consistency.