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Lotus tiramousse to satisfy your sweet taste

Fads have engulfed us all, particularly in the areas of fashion and cuisine. So, like many others, I tried a recipe that called for Biscoff Lotus spread and biscuits. This cross between a mousse and tiramisu is simple and easy to make.

No, I didn’t taste the cheesecake since I wanted to start with something simpler and chose what I’m dubbing “Lotus tiramousse,” a mousse and tiramisu hybrid. You’ll soon realise why it’s called a “tiramousse.”

I took inspiration from the classic tiramisu and used the Lotus biscuits as the centre layer in this dish, much to how sponge ladyfingers are used in tiramisu. I then whipped up a mousse with cream, condensed milk, and Biscoff Lotus spread.

Needless to say, it only requires blending, assembling, and chilling to create a silky, sweet dream of a dessert. This is true of all of my recipes.

Check out the recipe now.


  • 400ml heavy whipping cream
  • 150ml condensed milk
  • 4 tablespoons Biscoff Lotus spread
  • 7-8 Lotus biscuits

For Biscoff Lotus spread topping

  • 2 tablespoons milk
  • 1 tablespoon Biscoff spread

For coffee dip

  • 2 teaspoons instant coffee powder
  • 2 tablespoons sugar
  • 1/2 cup hot water


In a bowl, whip the cream a bit and add condensed milk and Biscoff Lotus spread. Now whisk well, until fluffy, but do not overbeat. Take a spatula and mix while scraping the sides and bottom of the bowl, so that everything is well combined. Now pour half the cream mixture in a serving bowl, until it is half full.

Dip Lotus biscuits in the coffee mixture, one at a time, just enough for it to become soaked without breaking. Layer the biscuits on top of the mousse in the serving bowl. Top with the remaining mousse.

Combine two tablespoons of milk with a tablespoon of Biscoff Lotus spread, warm it for 10 seconds in the microwave or on a double burner. Mix well, and you can add more milk if it is not of pouring consistency.

Pour over the layered mousse. Make random patterns with the tip of a knife, place a couple of Lotus biscuits on top, cover and chill in the refrigerator for at least six hours. You can also assemble it in the same way in smaller dessert cups for individual servings. This was easy, wasn’t it?

Enjoy this delicious and incredibly simple Lotus tiramousse!