•INGREDIENTS:
200g Lotus Biscoff biscuits
300 ml milk
1.5 tablespoons custard powder
1 tablespoon sugar (for custard)
300 ml whipping cream
1 tablespoon sugar (for whipped cream)
Pinch of vanilla powder or essence
•INSTRUCTIONS:
Prepare the Biscuit Crumbs:
Grind the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.
Make the Custard:
Add roughly 1/4 of the milk to a bowl. Mix in the custard powder and dissolve it well.
In a saucepan, add the remaining milk and 1 tablespoon of sugar. Mix to dissolve the sugar.
Add the milk and custard mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.
Prepare the Whipped Cream:
In a separate bowl, combine the whipping cream, 1 tablespoon of sugar, and a pinch of vanilla powder or essence.
Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.
Prepare a piping bag with a nozzle for easy layering.
Assemble the Dessert Cups:
Start with a layer of biscuit crumbs at the bottom of each dessert cup.
Add a layer of custard over the biscuit crumbs.
Follow with another layer of biscuit crumbs.
Pipe a layer of whipped cream over the biscuit crumbs.
Finish with a sprinkle of biscuit crumbs on top for a decorative touch.
Chill and Serve:
Refrigerate the assembled dessert cups for at least 1 hour to allow the flavors to meld and the layers to set.
Serve chilled and enjoy this creamy, crunchy delight.
