Lotus Biscoff No-Bake Dessert

Ready in

250 mins

Cuisine

European · Dessert

Prep Time

20 min

Cook Time

10 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~600 kcal
Recipe by I Cook You Eat on YouTube
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Measurements
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All Ingredients

For Custard

All Ingredients

For Cream Mixture

All Ingredients

For Layering

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Custard Base

    In a saucepan, crack 1 egg and add 3 tablespoons of sugar. them together until well combined and slightly frothy, about . Pour in 1 cup of milk and add 2 tablespoons of corn starch. Mix well until there are no lumps.

  2. Cook the Custard

    Place the saucepan on medium heat and cook, continuously , until the mixture thickens into a creamy custard, about . Once thick, turn off the flame and stir in 1 teaspoon of vanilla extract. Mix thoroughly.

  3. Cool the Custard

    Transfer the hot custard to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature, which may take about . You can also refrigerate it to speed up the cooling process.

  4. Whip the Cream

    In a separate large bowl, pour 1/2 cup of cold cream. Using an electric mixer, beat the cream until stiff peaks form, about .

  5. Combine Custard and Cream

    Gradually add the completely cooled custard to the cream, beating with the electric mixer after each addition until the mixture is smooth and well combined. Continue until all the custard is incorporated and the cream mixture is light and fluffy.

  6. Assemble the Dessert - First Layer

    Take a rectangular glass dish. Spread a generous layer of the prepared cream mixture evenly at the bottom of the dish using a spatula. Dip 6-7 Lotus Biscoff biscuits one by one into 1/2 cup of milk for a few seconds, then arrange them over the cream layer to form a single layer.

  7. Assemble the Dessert - Second Layer

    Repeat the layering process: spread another layer of the cream mixture over the biscuits, then add another layer of milk-dipped Lotus Biscoff biscuits.

  8. Garnish and Chill

    Once the layers are complete, sprinkle a generous amount of crushed Lotus Biscoff biscuits over the top of the dessert. Cover the dish tightly with plastic wrap and refrigerate for , or preferably overnight, to allow the biscuits to soften and the flavors to meld.

  9. Serve

    Remove the chilled dessert from the refrigerator, uncover, and serve cold. Enjoy your delicious no-bake Lotus Biscoff dessert!

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No Cornstarch?

    • 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
    • Arrowroot powder (1:1)
    • Tapioca starch (1:1)

  • No Vanilla extract?

    • Maple syrup (1:1)
    • Vanilla bean: 1 inch scraped (per 1 tsp extract)
AllergensThis recipe contains gluten and dairy and eggs.
glutendairyeggs

Plan Ahead

Complete this step earlier to save time later.

  • Cool the Custard30 minutes

    Transfer the hot custard to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool completely to room temperature, which may take about 30-45 minutes. You can also refrigerate it to speed up the cooling process.

    View Step 3
  • Garnish and Chill3 hours or overnight

    Once the layers are complete, sprinkle a generous amount of crushed Lotus Biscoff biscuits over the top of the dessert. Cover the dish tightly with plastic wrap and refrigerate for 3 to 4 hours, or preferably overnight, to allow the biscuits to soften and the flavors to meld.

    View Step 8

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • RefrigerateUp to 4 hours

    Cover the dish tightly with plastic wrap and refrigerate for 3 to 4 hours, or preferably overnight, to allow the biscuits to soften and the flavors to meld.

Variations

Simple ways to adapt this recipe.

  • Add a layer of freshCustomise

    Add a layer of fresh fruit like sliced bananas or berries.

  • Drizzle with melted Biscoff spread before serving
  • Use different types of plain

    Use different types of plain biscuits if Biscoff is unavailable.

Helpful Tips

Small details that can improve the final result.

  • TipEnsure the Custard Is Completely

    Ensure the custard is completely cooled before mixing with whipped cream to prevent melting.

  • PreparationFor Best Results

    Chill the dessert for at least 3-4 hours, or overnight, to allow the biscuits to soften and flavors to meld.

  • TipAdjust Sugar to Your Preference
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