Lotus Biscoff Dessert

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind 12 of the biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the butter (melted) and mix well.
3. 3
   Divide the mixture into serving glasses and press it into the bottom with the back of a teaspoon.
4. 4
   Chill the crust 30 minutes.

   Refrigerator

To assemble

1. 5
   Whip the cold cream with the powdered sugar and vanilla to stiff peaks. Set aside.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 6
   In a separate bowl, mix the cream cheese with some of the Lotus spread, until smooth.

   BowlSilicone spatula
3. 7
   Fold the whipped cream into the cheese mixture gently, in two or three additions.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4. 8
   Divide the mousse among the glasses, over the crumb base, and chill at least 1 hour, until the mousse is set.

   Refrigerator
5. 9
   Decorate with the rest of the whole biscuits and the rest of the Lotus spread.