I love making mini dessert cups. They look so sophisticated and the layers look so amazing. You can make this recipe in a matter of minutes and they look so appetising, your guests won't be able to resist them.
Preparation Time 15 minutes
Chill Time 30 minutes-1 hour
Yields 12 mini dessert cups
Ingredients
400 ml whipping cream
100 ml lotus spread- plus 20 ml to top later
100 grams lotus cookies
20 grams butter- melted
Extra lotus cookies for topping the dessert cups
Instructions
Crush the lotus cookies. Add the melted butter and mix it through.
Spoon into the bottom of mini dessert cups. Press down into the base. Set the cups aside.
Beat the cream and lotus spread together until thick and the mixture reaches stiff peaks.
Fill into a piping bag and pipe the mixture into dessert cups.
Place the extra 20 ml of lotus spread in a ziplock bag and melt it in a bowl of hot water or in the microwave for 15 seconds.
Cut the corner of the bag and pour the spread over the tops of the dessert.
Top with extra lotus cookies or cookie crumbs.
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