This is an easy lotus biscoff pudding. What’s more, you don’t even need an oven to make it. That should tell you a lot. It’s a quick, easy and perfect dessert to share with people. On top of that, it’s made with lotus biscoff cookies. And I say that because I don’t know anyone who doesn’t like these cookies.
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Everybody loves them. I guess that is because it’s a very rich tasting cookie. It sort of tastes like vanilla, cinnamon and caramel. And we all like these flavors. This dessert is made by layers of lotus biscoff cookies and a cream that we show you how to make here.
At the end we decorate everything with some more lotus biscoff cream, and more cookies, crushes into smaller pieces. It ends up looking so good! Well, when you try it you will realize that it tastes even better than it looks, and it looks great!
Also, it must be said that if you want to accompany this carlota with something, I advise you to serve it with fresh fruit. I recommend that you east it along with strawberries, blueberries or raspberries for example. I like it best with raspberries. Super recommended!
In the recipe below, you will see that it calls for lotus biscoff spread. It should be noted that the brand has two types of spreads. One is soft, and the other is crunchy. For the case of this recipe, we recommend you to use the cream that has a smooth texture, the soft one, because it is easier to mix and use here. On the other hand, if you prefer to use the crunchy one, you can do so without any problem.
This is one of those recipes that you have to keep and save. Because it’s great for when you have an important event at home, with friends or family. It’s something you can whip up quickly whenever you need to, and it will make you look great, trust us!
If you like this recipe, you have to check out our lotus biscoff cookies no-bake cheesecake, you’re going to love it!
Easy lotus biscoff pudding
Ingredients
- 1 1/2 packages (13.2 oz) (375 gr) Lotus biscoff cookies
- 1 C (8.80 oz) (250 gr) Lotus biscoff spread
- 3/4 C (6.30 oz) (180 gr) cream cheese, at room temperature
- 1/4 C (1 oz) (31 gr) confectioners sugar
- 1 1/3 C (11.30 oz) (320 gr) whipping cream, really cold
- 1/4 C (2.20 oz) (62.50 gr) Lotus biscoff spread, for decorating
- Lotus biscoff cookies, cut into small pieces, for decorating, (optional)
Instructions
- Place the cream cheese in a large bowl and beat with an electric mixer or hand whisk for 1 minute to soften up.
- Add the confectioners sugar along with the cup of Lotus Biscoff cream and beat again for 1 minute until smooth. Add the whipping cream and mix for 2 more minutes until slightly stiff peaks form.
- Place plastic wrap in the bottom of a deep rectangular mold of approximately 24 cm x 12 cm. To assemble the pudding, pour a little of the lotus cream in the base of the mold, spread it evenly with a spoon and then place a layer of lotus cookies on top. If necessary, the cookies can be cut to fit well in the mold.
- Repeat this process until approximately 5 layers of lotus cream and cookies are formed. Once the pudding is ready, close it with the same plastic wrap with which the mold was lined and refrigerate it for at least 4 hours or preferably overnight.
- When the pudding has been refrigerated, carefully turn it out and place it on a serving dish. Separately, add 1/4 cup of Lotus Biscoff cream to a microwave safe bowl and melt for 30 seconds. Pour it over the top of the pudding and spread it quickly with a spoon over the entire surface.
- Decorate the edges of the cake with small pieces of crashed lotus cookies and some fruit if desired. Keep refrigerated before serving.
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