Lotus Biscoff Dessert Cups

Prep Time: 20 minutes
Chilling Time: 1–2 hours
Servings: 4–6 cups (depending on cup size)

Creamy, layered dessert with crunchy Biscoff biscuit base, smooth custard, and fluffy whipped cream. Simple, elegant, and perfect for serving in cups.

🧾 Ingredients

Biscuit Layer

200 g Lotus Biscoff biscuits

Custard Layer

300 ml milk
1½ tablespoons custard powder
1 tablespoon sugar

Cream Layer

300 ml whipping cream (well chilled)
1 tablespoon sugar
Pinch of vanilla powder or a few drops of vanilla essence

Decoration

Extra Lotus Biscoff biscuits
Extra biscuit crumbs (optional)

👩‍🍳 Step-by-Step Instructions

🥄 Step 1: Prepare the Biscuit Base

Place the Lotus Biscoff biscuits into a food processor and grind into fine crumbs.
(You can also crush them in a sealed bag using a rolling pin.)
Divide about two-thirds of the crumbs between your serving cups.
Press gently with a spoon to form an even base.
Keep the remaining crumbs aside for the middle layer.

🍮 Step 2: Make the Custard

In a saucepan, add custard powder and sugar.
Add a few tablespoons of milk and mix until smooth.
Pour in the remaining milk and mix well.
Place over medium heat and cook while stirring continuously.
Cook until the custard becomes thick and smooth.
Remove from heat and let it cool slightly.
Stir occasionally so it stays creamy.

🧁 Step 3: Whip the Cream

In a cold bowl, add whipping cream, sugar, and vanilla.
Beat with an electric mixer until soft, fluffy peaks form.
Stop mixing once it holds shape.

🏗 Step 4: Assemble the Dessert Cups

Layer 1: Spoon custard over the biscuit base.
Layer 2: Sprinkle the reserved biscuit crumbs over the custard.
Layer 3: Pipe or spoon whipped cream generously on top.

❄ Step 5: Decorate and Chill

Decorate each cup with:
- One whole Lotus biscuit
- A light sprinkle of crumbs
Refrigerate for at least 1 hour before serving.

🌟 Serving Tips

✔ Serve chilled
✔ Use clear cups to show layers
✔ Can be prepared 1 day in advance
✔ Keep refrigerated until serving