For a bake free dessert, there is something candid about a gloriously spiced Tiramisu Pudding enveloped in a velvety cream. Elegant yet simple, it is swift, light and fluffy. It embodies all the nuances of the autumn perfume – ginger, cinnamon and caramel, blurring the absence of coffee.
Embellished with their flecks of spices and sparkles of sugar peeking through the velvety cream, the crushed cookies is flamboyantly charismatic.
Using crushed lotus biscoff biscuits, provides a toothsome contrast to the usual boudoir lady fingers. The taste is opulent and rich yet it is not as heavy as most desserts, quietly mollifying after a plump Sunday lunch. You can either serve it from a large bowl or prepare individual servings in pretty glasses or bowls.
LOTUS BISCOFF TIRAMISU PUDDING
Ingredients
- 2 cups crushed Lotus Biscoff biscuits
- 1/2 cup regular cream cheese
- 1/4 cup butter, softened
- 1 package (90g) instant vanilla pudding
- 1 3/4 cup cold milk
- 1 cup thick whipped cream
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and icing sugar together until creamy.In another small bowl, whisk the vanilla pudding mix and milk. Continue to whisk until mixture begins to thicken, this will take about 3 minutes.Scoop the pudding mixture to the bowl of the stand mixer. Beat the mixture together.Using a hand-held machine or hand whisk, beat the thick cream until light and fluffy. Slowly fold in the whipped cream by hand, using a spatula, the cream cheese and vanilla pudding mixture.In a serving platter, place 1/3 of the crushed cookies on the bottom. Layer 1/2 of the cream over the cookies. Repeat with an additional 1/3 of the cookies, then the remaining half of the cream. Top with the remaining crushed cookies. Refrigerate for a minimum of 2 hours before serving.
Notes
