Ingredients
Scale
250 g mascarpone
400 ml whipped cream
1 sachet vanilla sugar
2 tbsp icing sugar
2 tbsp Lotus Biscoff spread
Crumbled Lotus Biscoff biscuits
Fresh strawberries, sliced
Extra biscuits and strawberries for garnish
Instructions
- Prepare the cream base:In a bowl, beat mascarpone, vanilla sugar, and icing sugar until smooth. Gradually add cold whipped cream and mix until soft peaks form. Briefly fold in the Biscoff spread. Chill the cream in the fridge.
- Layer the dessert:
In clear glasses, add crumbled Biscoff biscuits, pipe or spoon the cream, then layer with sliced strawberries. Repeat the layering until glasses are full. - Garnish and chill:Top with a swirl of cream, halved strawberry, and a mini biscuit. Optionally drizzle with melted Biscoff spread. Chill at least 30 minutes before serving.
- Serve and enjoy:Serve cold directly in glasses. The layers provide a perfect balance of creamy, crunchy, and fruity textures.
In clear glasses, add crumbled Biscoff biscuits, pipe or spoon the cream, then layer with sliced strawberries. Repeat the layering until glasses are full.
Top with a swirl of cream, halved strawberry, and a mini biscuit. Optionally drizzle with melted Biscoff spread. Chill at least 30 minutes before serving.
Serve cold directly in glasses. The layers provide a perfect balance of creamy, crunchy, and fruity textures.Notes
To make it dairy-free, swap mascarpone and cream for vegan alternatives. Add melted Biscoff drizzle on top for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 glass
- Calories: 310
- Sugar: 14g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg