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Easy lotus biscoff pudding

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Prep Time 20 minutes
Refrigeration Time: 4 hours
Total Time 4 hours 20 minutes
Servings: 12
Ingredients Method

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)

Method
 

  1. Place the cream cheese in a large bowl and beat with an electric mixer or hand whisk for 1 minute to soften up.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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