Ingredients
Equipment
Method
Step-by-Step Instructions
- In a stand mixer, pour in 2 cups of heavy cream. Whip on medium speed until soft to medium peaks form, about 3-5 minutes.
- Gently fold in ½ cup of Lotus Biscoff spread, ⅓ cup of mascarpone cheese, 1 teaspoon of vanilla extract, a pinch of kosher salt, and ½ cup of confectioner’s sugar into the whipped cream.
- Prepare a lined loaf pan for your cake. Begin by arranging a layer of Lotus Biscoff cookies at the bottom, then spread a layer of cream mixture.
- Cover the loaf pan tightly with plastic wrap and place it in the refrigerator for at least 24 hours.
- Once chilled, carefully invert the cake onto a serving plate or board and drizzle warmed Lotus Biscoff spread on top.
Nutrition
Notes
Perfect for make-ahead gatherings and impressing guests without last-minute stress. Paired with fresh berries for an elevated dessert experience.
