If you have a sweet tooth and a love for the iconic Lotus Biscoff cookies, then get ready to embark on a delightful culinary journey with this scrumptious Biscoff Pudding recipe.
This fabulous dessert combines the unique flavors of Biscoff spread, Lotus Biscoff cookies, and homemade whipped cream to create a fluffy and indulgent pudding.
Whether you're a Biscoff aficionado or trying this Biscoff recipe for the first time, you're in for a treat. Read on to discover why this Biscoff Pudding recipe will become your new favorite dessert!
Why You'll Love This Recipe
Unbelievable flavor combo: The combination of the distinctive Biscoff flavor, creamy homemade pudding, and delicious cookie crumbs will leave your taste buds craving for more. It also makes for a beautiful, layered dessert casserole.
Easy to make: With step-by-step instructions and exact measurements, this recipe is very easy to follow, making it accessible even for novice bakers. No one has to know that is actually a very easy recipe.
Versatile: This Biscoff Pudding can be served as a standalone dessert or incorporated into other creations like Biscoff icebox cake or trifle bowls.
Wide availability of ingredients: You can find the required ingredients, such as Lotus Biscoff cookies and Biscoff spread, in most grocery stores, ensuring you can whip up this treat whenever the craving strikes. I discovered these delicious cookies on a trip to Europe. They
Customizable: Feel free to experiment with variations, such as adding banana slices, chocolate chips, or even a layer of Nutella spread for a personalized touch.
Ingredients for Biscoff pudding
- Lotus Biscoff cookies (aka (Lotus biscuit)
- Lotus Biscoff spread
- Heavy cream
- Vanilla extract
- Granulated sugar
Refer to recipe card for full ingredients.
Equipment and kitchen tools
- 9x13 pan
- Large Bowl
- Small microwave-safe bowl
- Piping bag (or ziplock bag)
- Skewer or toothpicks
How to make Biscoff pudding
- Place the Biscoff spread in the microwave for 30 seconds to soften it. Remove and set it aside.
- In a large bowl, add the heavy cream and start mixing on medium speed using a stand mixer with a whisk attachment or a hand mixer.
- Once the cream becomes frothy, add the powdered sugar and vanilla extract to the bowl.
- Continue whipping until soft peaks form, creating a light and fluffy texture.
- In a pudding tray or baking dish, arrange a layer of Lotus Biscoff cookies to cover the bottom.
- Spread an even layer of whipped cream over the cookies, ensuring all areas are covered.
- Drizzle a layer of the melted Biscoff spread over the whipped cream, using a spoon to spread it evenly.
- Repeat the layering process, alternating between cookies, whipped cream, and melted Biscoff spread until you reach the top of the dish. The final layer should be whipped cream.
- Smooth the whipped cream on the top layer to create an even surface.
- Transfer the remaining Biscoff spread into a piping bag and cut a small hole in the tip.
- Draw straight lines across the whipped cream using the piping bag.
- Using a toothpick or skewer, gently pull it through the lines, alternating between towards you and away from you, creating an attractive pattern.
- Work quickly as the melted Biscoff spread will begin to cool and set rapidly.
- Sprinkle crushed Biscoff cookie pieces around the outer edges of the pudding for a delightful crunch.
- Cover the pudding with plastic wrap and refrigerate for at least 2 hours, allowing it to set and develop its flavors.
Tips for the Best Results
- Make sure all ingredients, especially the heavy cream, are chilled before beginning the preparation. This will help achieve the desired consistency and ensure the whipped cream sets properly.
- For an enhanced Biscoff flavor, use Lotus Biscoff cookies both in the layers and as a garnish. The fine crumbs from crushed Biscoff cookies will add a delightful texture to the pudding.
- To create neat and precise lines on the top layer, use a piping bag with a small hole to drizzle the melted Biscoff spread.
- When pulling the toothpick or skewer through the lines, work gently and steadily to create a beautiful pattern on the surface of the pudding.
- To maintain the freshness and prevent the pudding from absorbing any odors from the refrigerator, cover it tightly with plastic wrap or place it in an airtight container.
Substitutions and Variations
- Banana Pudding Twist: Layer sliced bananas between the Biscoff cookies and the whipped cream to add a fruity element to the pudding.
- Chocolate Lovers' Delight: Sprinkle dark chocolate chips or grated chocolate between the layers for a decadent chocolate and Biscoff fusion.
- Cream Cheese Addition: For a tangy twist, blend softened cream cheese with the Biscoff spread before layering it onto the cookies.
- Peanut Butter Infusion: For a nutty twist, swirl some peanut butter into the melted Biscoff spread before layering it onto the cookies.
Frequently Asked Questions about this Recipe
While Lotus Biscoff cookies have a distinct flavor and texture, you can experiment with other similar spiced or crunchy cookies for a different twist. However, the result may vary slightly.
Yes, you can prepare the Biscoff Pudding a day in advance. Just make sure to keep it refrigerated until ready to serve.
Yes, you can use whipped topping as a convenient substitute for heavy cream. However, the texture and flavor may differ slightly.
The pudding can be stored in the refrigerator for up to 3-4 days in an airtight container.
More great dessert recipes
Biscoff Cookie Pudding
- 9*13 pan
- Large Bowl
- small microwave-safe bowl
- Piping Bag or Ziplock Bag
- Skewer or toothpicks
- 2 packages Lotus Biscoff cookies roughly 20 cookies
- 7 oz Lotus Biscoff spread - half a jar
- 2.5 cups heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon granulated sugar
- Place biscoff spread in microwave for 30 seconds.
- Remove and set aside.
- Add the cream to a mixing bowl and begin mixing on medium speed.
- Once its frothy add the powdered sugar and vanilla extract into it.
- Whip until soft peak forms.
- Place a layer of the cookiest in your tray
- Place a layer of the whipped cream over the cookies and spread it evenly.
- Now add a layer of the melted biscoff spread (use a spoon to spread it around)
- Repeat this process, ending with whipped cream.
- Smooth the cream evenly.
- Add the remaining biscoff spread to a piping bag cut a small hole in the tip.
- Draw straight lines across the whipped cream
- Use a tooth pick or skewer and pull it through the lines towards you, then away from you.
- Work quickly as the melted biscoff will begin to cool rapid and set.
- Add crushed cookie pieces around the outside.
- Place in the fridge covered for 2 or more hours.
You could use cool whip instead of making your own whipped cream but its will be sweeter with the whipped cream The recipe calls for 2 packs of Biscoff cookies, note you may not use them all, but one of my packs was crushed, so be mindful of this possibility This recipe can make more servings with smaller slices.