This quick dessert in glasses combines airy cream made with cream and mascarpone, caramel notes of Biscoff spread, vanilla aroma, and the freshness of a cherry layer. No baking required — just 10 minutes and you have an elegant dessert for guests or a cozy home tea.
Ingredients
- Whipping cream (33–35%) — 3/4 cup | 200 ml
- Mascarpone — 7 oz | 200 g
- Biscoff cookie butter — 1 tbsp | 1 tbsp
- Vanilla extract — 1 tsp | 1 tsp
- Sugar — 2 tbsp | 2 tbsp
- Lotus biscuits — 7 oz | 200 g
- Cherry dessert (starch pudding or compote) — 1 jar | 1 jar
- Milk — 4 tbsp | 4 tbsp, optional (for moistening the crumbs)
Step-by-step recipe
- Whip the chilled cream with the sugar to soft peaks.
- In a separate bowl, mix the mascarpone with the Biscoff spread until smooth, then add the vanilla extract.
- Gently fold the mascarpone cream into the whipped cream with a spatula, moving from the bottom up.
- Crush the biscuits into crumbs with a blender or rolling pin.
- Divide the crumbs among 4 glasses. If desired, lightly moisten them with milk (about 1 tbsp in each glass).
- Spoon the cream over the crumbs, then add a layer of cherry dessert and smooth it out.
- Finish with biscuit crumbs on top. Chill for 10–15 minutes if possible, then serve.
Serving and storage
Serve the dessert well chilled, topped with biscuit crumbs or a whole Lotus biscuit. Store in the refrigerator for up to 24 hours, covered with cling film. For the best texture, assemble the dessert 1–2 hours before serving.
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Tips and variations
- No Biscoff spread? Replace it with peanut butter plus a pinch of cinnamon and caramel sauce to taste.
- Cherries can be swapped for raspberry or strawberry jam/sauce without large pits.
- For an especially fluffy cream, chill the bowl and beaters well before whipping.
- For a less sweet version, reduce the sugar to 1 tbsp and use an unsweetened cherry sauce.
Nutrition per serving
| Calories | ≈ 720 kcal |
| Protein | ≈ 7 g |
| Fat | ≈ 49 g |
| Carbohydrates | ≈ 62 g |
| Sugars | ≈ 36 g |
| Fiber | ≈ 1 g |
| Sodium | ≈ 160 mg |
FAQ
Can cream and mascarpone be whipped together?
It is better to keep them separate: first whip the cream with the sugar to soft peaks, and mix the mascarpone with the Biscoff spread and vanilla. Then combine the mixtures gently — the cream will stay stable and airy.
What can I use instead of Lotus biscuits?
Crisp oatmeal, caramel, or ginger biscuits work well. For a more neutral flavor, use shortbread and add a pinch of cinnamon.
Can I make the dessert ahead of time?
Yes, 6–12 hours before serving. Keep it in the refrigerator under cling film. For maximum crunch, reserve some crumbs and sprinkle them on just before serving.