Lotus Biscoff and Raspberry Dessert Cups
This irresistible layered dessert combines crispy Lotus Biscoff cookies with a dreamy cream filling and fruity raspberries, all perfectly portioned in individual glasses.
Servings: 8
Calories: 395kcal
Equipment
- Thermomix
- Spatel
- Schüssel
- Spritzbeutel optional
- 8 Gläser mit 160 ml Fassungsvermögen
Zutaten
For the cookie crust
- 100 g Lotus Biscoff cookies (approx. 3.5 oz)
- 15 g Butter (approx. 0.5 oz)
For the cream layer
- 250 g Heavy cream (approx. 9 oz)
- 25 g Sugar (approx. 1 oz)
- 250 g Quark (20% fat) (approx. 9 oz)
- 150 g Whole milk yogurt (3.8% fat) (approx. 5.5 oz)
- 100 g Crème fraîche (approx. 3.5 oz)
- 80 g Creamy Lotus Biscoff cookie butter (approx. 3 oz)
For the raspberry layer
- 150 g Frozen raspberries (approx. 5.5 oz)
- 20 g Sugar (approx. 0.5 oz)
- Spritzer Lemon
For the topping
- 8 Lotus Biscoff cookies of your choice
- Lotus Biscoff cookie butter
Zubereitung
- 150 g Frozen raspberries, 20 g Sugar, Spritzer LemonStart with the raspberry layer, since it needs some time to cool down.Add the frozen raspberries, sugar, and lemon juice to the mixing bowl and blend for 10 sec. / speed 10.Scrape down the sides of the bowl with a spatula and heat the mixture for 6 min. / 100°C (210°F) / speed 1. Transfer it to a bowl to cool. Tip: Give it a stir every now and then so it cools down faster!
- 100 g Lotus Biscoff cookies, 15 g ButterRinse and dry the mixing bowl.Add the butter to the mixing bowl and melt it for 2 min. / 50°C (120°F) / speed 2.Next, 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 of the crumb mixture to garnish the desserts later!
- 250 g Heavy cream, 25 g Sugar, 250 g Quark (20% fat), 150 g Whole milk yogurt (3.8% fat), 100 g Crème fraîche, 80 g Creamy Lotus Biscoff cookie butterRinse the mixing bowl and dry it thoroughly.Add the cold heavy cream and sugar to the mixing bowl and whip the cream, keeping a close eye on it, for approx. 20 sec. / speed 10 until stiff peaks form.
- Add the quark, yogurt, crème fraîche, and Lotus cookie butter, and mix everything for 15 sec. / speed 3.5 until you have a beautifully smooth and creamy filling.
- Lotus Biscoff cookie butterNow, place the jar of Lotus Biscoff cookie butter into a bowl of hot water so it melts and becomes pourable for the topping.
- 8 Lotus Biscoff cookies of your choiceTransfer the cream mixture from the mixing bowl into a piping bag (or a ziplock bag with the corner snipped off) and pipe it over the cookie crust until the glasses are about half full. Next, spoon the cooled raspberry mixture over the cream. Finally, pipe the remaining cream on top, filling the glasses to just below the rim.
- To finish, spoon the melted Biscoff cookie butter over the top of the desserts and immediately garnish the little glasses with a whole cookie and those reserved cookie crumbs.
- Let the dessert chill in the fridge for at least 2 hours before serving. This gives all the layers time to set and allows those amazing flavors to really meld together!
Pro tip: The heavy cream needs to be straight out of the fridge so it whips up perfectly. Make sure it has reached stiff peaks before you move on to the next step.
Tip: If you don't have a piping bag, you can carefully layer the cream using a spoon—it just takes a little bit longer!
Tip for the perfect presentation: Tuck the cookie into the cream at a slight angle so it doesn't just sit flat on top, but sticks out beautifully.
