Two Ingredient Lotus Biscoff Mousse

Desserts don't get simpler than this. That it's gentle and light as a cloud certainly gets brownie, oops Biscoff points! It's also so pretty when it's piped into a stem glass, don't you think? For me, it's a great great make ahead dessert option that tastes as good as it looks! Makes 2-3 servings

Print Recipe Pin Recipe

Prep Time 2

Whipping and folding 3

Total Time 5

Course Dessert, Snack

Cuisine American, British

Servings 3 people

Ingredients

150 g 30% fat whipping cream local brand Amul/red, chilled
150 g smooth Biscoff spread melted
Biscoff biscuits edible flowers to top

Instructions

Using an electric blender, whip the cream to stiff peaks.
Pour over the melted Biscoff spread and fold in until mixed in.
Put into a piping bag fitted with an open star piping nozzle and pipe into a stem glass or dessert bowl.
Top with a Biscoff biscuit before serving.

Video

View this post on Instagram

A post shared by Deeba Rajpal (@passionateaboutbaking)

Keyword Biscoff, cream, dessert, eggfree, eggless, homemade, no bake, one bowl, sweet, vegetarian