Lotus minitorti
Last Updated on
ingredients
200 g Lotus biscuits 100 g melted butter 400 g Mascarpone 250 g whipping cream (33%, chilled) 120 g granulated sugar 40 ml lemon juice grated lemon zest 180 Lotus biscoff biscuit spread
progress in the video above
A top dessert that any caramel lover will enjoy, in the form of caramel biscuits and caramel spread combined with mascarpone and lemon flavour (to balance the sweetness).
1.
Crush the biscuits, add the melted butter and mix. Spoon the mixture into mini cake tins to about 0.5cm high and press down. Place in the fridge while you prepare the cream
2.
Place the mascarpone in a bowl, add the cream, sugar, lemon juice and grated zest and whisk everything together
3.
Spray the cream into the moulds lined with biscuits up to 3/4 of the mould and smooth. Place in the refrigerator for 1 hour.
4.
Melt the lotus spread in the microwave and pour into the moulds on top of the cream. Be careful, it must not be hot.
5.
Place the mince pies in the fridge for at least 6 hours. When they are firm enough, they can be removed from the moulds and served.
