Lotus Biscoff Dessert Shots … literally the sweetest kind of dessert!
Lotus Biscoff Dessert Shots … literally the sweetest kind of dessert! With the most delicious layers of happiness on repeat, this simple, fuss free and fun dessert shot is going to be your new favourite. I love playing with Biscoff and creating new desserts.
If you are team Biscoff, this is for you. If you are wondering what the hype about Biscoff is, then this is for you. AND if you’ve never heard of Lotus Biscoff, then welcome to a wonderful new world of flavours and textures that give you joy! As you might have noticed, this is one ingredient I love ‘desserting‘ with, and no, nothing is sponsored.
Calories too of course and that’s why these dessert shots work beautifully. They pack a punch of flavour in small portions so you can get your sweet fix without too much guilt! Desserts in small portions or desserts that cater to 2-4 servings is what I really enjoy making now. I love how special they make you feel, how mouth watering and attractive they look and how fun they are to create.
That they are make ahead is another bonus, and yes, these are great crowd pleaser. If you’re looking for a quick simple dessert to feed a bunch of folk, these Biscoff Dessert Shots might well be the answer. You can always use a vegan butter and cream substitute to make this vegan since Biscoff is a vegan plant based product.
When catering for a large number, my advice is to do a quick small dry run to familiarise yourself with the process, figure out the visuals in the glass/bowl you choose, and get an idea of the portions you’d get from a recipe. Finalising the garnish is also something I would do at this time to take the pressure off on the main day when there are a million other things to do…
At the end of the day, it’s a simple recipe that can be tweaked almost endlessly and that’s the beauty of no bake desserts. Making it a dessert shot in single serve dessert glasses is one of my favourite ways to do dessert. You can always use food safe disposable / single use acrylic dessert glasses if the dessert needs to be transported or if you’re planning this for a kids party. Glass is a little fragile while transporting or when kids are involved, so it’s always nice to have options!
I love doing dessert shots and have made several interesting versions over the years and I think you can do that too. It’s as simple as maybe picking one hero ingredient, Lotus Biscoff, as in this case and playing around with layers. Other ideas include Nutella, blue matcha, pistachio, Oreos, coffee etc. Alternatively, pick a dessert like Black Forest for inspiration, or then a treat like Snickers, then mimic the layers. I think you get the drift!
If you’re looking for more inspiration of the Biscoff type, and I don’t blame you for that, I’ve got you covered! You can find a collection of reels on my Instagram handle at Passionate About Baking. I absolutely love making desserts with this delicious and addictive Lotus Biscoff spread and can offer you a delicious Biscoff dessert recipe for each day of the week! They’re all eggless recipes too.
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Lotus Biscoff Dessert Shots
Ingredients
Biscuit base
- 40 g Lotus Biscoff biscuits crumbs
- 10 g Clarified butter/ghee.
Biscoff cream
- 120 g cream 25% fat
- 1 tsp icing sugar
- 60 g Lotus Biscoff spread, smooth softened
Crumb layer & garnish
- 40 g Lotus Biscoff biscuits crumbs
Biscoff layer & topping
- 150g Lotus Biscoff spread, smooth melted
Instructions
Layers
#1 – Biscuit base
- Stir together the crumbs and clarified butter / ghee until you get a uniform, moist crumb mix. Layer each glass with approximately 25gs of the mix, using a tamper or spoon to gently push into place and get a flat surface.
#2 – Biscoff cream
- Whip the cream and sugar until medium stiff peaks. Add the biscoff spread and whip until smooth and fluffy.
- Fit a piping bag with a 2A nozzle and fill it with the cream. Pipe the Biscoff cream over the biscuit base less than halfway of the dessert glass. {Look at the image for reference}
#3 – Biscoff spread
- Pour 40-50g melted Biscoff spread over the cream into each serving glass and place the glasses in the freezer for about 10 minutes until the spread is firm. {You can eyeball the amount you wish to use}
#4 – Biscoff crumbs
- Top the Biscoff spread with approximately 2 tbsps of Biscoff crumbs.
#5 – Biscoff cream
- Pipe the Biscoff cream over the crumb layer, leaving a little space to top the dessert with melted Biscoff spread.
#6 – Biscoff spread
- Pour approximately 30g melted Biscoff spread over the second cream layer and leave to set in the fridge for 15-20 minutes.
To finish
- Edge the dessert shot with Biscoff biscuit crumbs.
Notes
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
