Mascarpone cream with Lotus Biscoff and strawberries

30 minutes prepare in 4 steps

Surprise your guests with a luscious taste of summer, no matter the season. As long as you have berries at hand. But festively red strawberries are sure to please everyone.

Serves 6 people

• 250 g mascarpone
• 60 g icing sugar
• 1 tbsp amaretto
• 100 ml whipping cream
• 25 g sugar
• 8 g vanilla sugar
• 65 g Lotus Biscoff biscuits
• 500 g strawberries

 

 

  • 1

    Mix the mascarpone, icing sugar and amaretto. Whip the cream with the sugar and vanilla sugar. Fold the whipped cream into the mascarpone.

  • 2

    Crumble the Biscoff. Wash the strawberries, pat them dry, reserve 6 and cut the others into pieces.

  • 3

    Divide half the crumbled Biscoff among 6 glass dishes, place a layer of strawberries on top and cover with a layer of mascarpone cream. Repeat these layers and finish with the reserved strawberries.

  • 4

    Place in the refrigerator for at least 4 hours until firm.

Step
01
04

Mascarpone cream with Lotus Biscoff and strawberries

Mix the mascarpone, icing sugar and amaretto. Whip the cream with the sugar and vanilla sugar. Fold the whipped cream into the mascarpone.

Step
02
04

Mascarpone cream with Lotus Biscoff and strawberries

Crumble the Biscoff. Wash the strawberries, pat them dry, reserve 6 and cut the others into pieces.

Step
03
04

Mascarpone cream with Lotus Biscoff and strawberries

Divide half the crumbled Biscoff among 6 glass dishes, place a layer of strawberries on top and cover with a layer of mascarpone cream. Repeat these layers and finish with the reserved strawberries.

Step
04
04

Mascarpone cream with Lotus Biscoff and strawberries

Place in the refrigerator for at least 4 hours until firm.

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