Biscoff Mousse (Lotus Cookie Mousse)

Here’s a luxurious Biscoff Mousse recipe with that irresistible caramelized cookie flavor – light, creamy, and no-bake! Perfect for dessert cups, cake fillings, or eating straight from the bowl.

Table of Contents

🍪 Biscoff Mousse (Lotus Cookie Mousse)

(Serves 4-6)

INGREDIENTS

For the Mousse:

1 cup (250g) heavy cream, cold
½ cup (120g) Biscoff cookie butter (or speculoos spread)
¼ cup (30g) powdered sugar

1 tsp vanilla extract
Pinch of salt

For Layering (Optional):

Crushed Biscoff cookies
Whipped cream
Caramel drizzle

📝 INSTRUCTIONS

1. WHIP THE CREAM:

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until medium peaks form.

2. FOLD IN BISCOFF:

Warm the Biscoff spread slightly (10 sec in microwave) to loosen.
Gently fold into the whipped cream in 2 batches until fully combined.

3. CHILL & SERVE:

Spoon into glasses or bowls.
Chill for 1-2 hours to set.
Top with crushed cookies, extra whipped cream, and caramel before serving.

🌟 PRO TIPS

✅ Extra fluffy? Fold in 1 stiffly beaten egg white (optional).
✅ Vegan version: Use coconut cream + vegan Biscoff.
✅ Make ahead: Stores well for 3 days in the fridge.

🍰 IDEAS TO SERVE

As a pie filling (in a Biscoff crust!)
Layered in jars with espresso-soaked ladyfingers (tiramisu-style)

With banana slices for a caramel-banana twist

Let me know if you’d like a chocolate-Biscoff swirl version! 😊