Lotus Biscoff Dessert Cups with Raspberries

You know the drill: you’ve got guests coming over and you’re hunting for an easy dessert that you can prep ahead of time and still looks totally gorgeous.

That’s exactly where these Lotus Biscoff and Raspberry Dessert Cups come in. The combo of a luscious creamy filling, fruity raspberries, and that iconic caramel cookie flavor is basically guaranteed to be a massive hit.

Your Thermomix® takes care of almost all the prep work, so you’ll be done in a flash and can just let the dessert chill in the fridge until you’re ready to serve.

Here’s why you’re going to love this dessert:

• it’s incredibly easy to prep
• perfect for entertaining and get-togethers
• a gorgeous blend of sweet and fruity
• super quick to whip up in your Thermomix®
• the perfect combo of creamy and crunchy
• an absolute showstopper in little dessert glasses
• completely gelatin-free
• the ultimate make-ahead treat for the night before

My top prep tips

Give the heated raspberry mixture a stir every now and then while it cools down—this helps speed up the process!

When whipping your heavy cream, make sure it’s straight-out-of-the-fridge cold. That’s the secret to getting it to whip up beautifully! Keep an eye on it and check the consistency as it whips so it turns out just right.

Don’t have a piping bag on hand? No worries! Just scoop the cream into a Ziploc bag and snip off one of the corners, or simply layer it into your glasses using a spoon.

When it’s time to garnish, tuck the Biscoff cookie into the cream at a slight angle. It looks so much prettier sticking out rather than just laying flat on top!

Can I make this dessert ahead of time?

Yes, absolutely! This dessert needs to chill in the fridge for at least 2 hours before serving anyway, so the layers get nice and cold and the flavors have time to beautifully meld together.

But you can also totally make it a day ahead and keep it covered in the fridge until you’re ready to eat. It’s the perfect way to save yourself some stress when you’re hosting!

Variations & Tips

Switch up the cookies: Feel free to play around with the cookie topping and just use whichever variety of Lotus Biscoff cookies you love most.

Layering with a spoon: If you don’t want to mess with a piping bag, you can just carefully spoon the cream mixture into your glasses. It might take a second longer, but it works just as beautifully.

Smaller portions: If a 5.5-ounce (160 ml) glass feels like a bit much after a big dinner, just divide the dessert into smaller jars or glasses. You’ll easily get more than 8 portions out of this recipe!

Here’s what you need for these Raspberry Lotus Biscoff Dessert Cups

• 100g Lotus Biscoff cookies
• 15g butter
• 250g heavy cream
• 25g granulated sugar
• 250g quark (20% fat)
• 150g whole milk yogurt
• 100g crème fraîche
• 80g creamy Lotus Biscoff cookie butter
• 150g frozen raspberries
• 20g granulated sugar
• A squeeze of fresh lemon juice

You’ll also need:

• 8 Lotus Biscoff cookies of your choice
• Lotus Biscoff cookie butter

How to Make These Raspberry Lotus Biscoff Dessert Cups

Instructions:

Start with the raspberry layer, since it needs a little time to cool. Toss the frozen raspberries, sugar, and lemon juice into your mixing bowl and blend for 10 sec. / speed 10.

Scrape down the sides of the bowl with your spatula, then heat the mixture for 6 min. / 212°F (100°C) / speed 1. Once that’s done, transfer it to a separate bowl to cool down.

Rinse and dry the mixing bowl. Next, toss the butter into the mixing bowl and melt it for 2 min. / 50 °C / speed 2.

Next up, add the cookies. Crush them for 5 sec. / speed 5. Divide the cookie crumbs evenly among the bottoms of your dessert glasses. Make sure to save a little bit to garnish the desserts later!

Rinse out the mixing bowl and dry it really well. Pour the cold heavy cream and sugar into the mixing bowl and whip it until stiff peaks form, keeping a close eye on it for about 20 sec. / speed 10.

Add the quark, yogurt, crème fraîche, and Lotus Biscoff spread, then mix everything for 15 sec. / speed 3.5 until it’s beautifully smooth and creamy.

Now, place the jar of Lotus Biscoff spread into a bowl of hot water. This will melt it down so it’s perfectly pourable for our topping.

Transfer the cream mixture from the mixing bowl into a piping bag (a ziplock bag with the corner snipped off works great, too!) and pipe it over the cookie layer until the glasses are about half full. Next, spoon the cooled raspberry mixture over the cream. Finally, pipe the rest of the cream on top, stopping just below the rim of the glass.

To finish it off, spoon the melted Biscoff spread over the desserts and immediately garnish each glass with a whole cookie and those leftover crumbs.

Pop the desserts into the fridge to chill for at least 2 hours before serving. This gives all those gorgeous layers time to set up and lets the flavors really meld together.

Enjoy!

I hope you have so much fun making this—and even more fun eating it!

If you’re craving another delicious treat, you absolutely have to check out this amazing recipe for a Solero Dessert in a Glass. I just know you’re going to love it!

Warmly, Christoph

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