Lotus Biscoff Delight

Lotus Biscoff Delight
Ingredients for the cream:
1 and a half cups whipping cream
1 tub (275 g)
1 to 2 tablespoons sugar

In a mixer, add the whipping cream and whip until almost solid and soft peaks have formed then add the sugar and mascarpone cheese and mix well.
Keep aside
Other Ingredients:
Lotus biscoff cookies
Crushed lotus biscoff cookies
Melted lotus biscoff spread

In a bowl add the milk then quickly dip the cookies and layer them in a rectangle or square dish. Make sure to not soak the cookies as they will be soft and break, just quickly dip them in milk and remove.
After layer the cookies, add a layer of the cream mixture and spread over the cookies.
Next drizzle some melted lotus biscoff spread over the cream followed by a layer of crushed lotus biscoff cookies.
Repeat the layering process until you finish all the ingredients.
The number of layers will vary depending on the size of the dish you use.
When you reach the last layer of cream, you can make spiderweb design or any design you want.
Place it in the fridge for an hour or so.
Serve cold.
It’s a rich dessert, so keep in mind when serving not to serve big portions.

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