Biscoff buttercream dessert

I've always had a soft spot for Lotus Biscoff—those little caramelised biscuits you get with your coffee. After experimenting in my kitchen (and having several delicious failures), I've created this dessert showstopper. It's got layers of crushed biscuits, silky Biscoff buttercream, and clouds of whipped cream. The best bit? You don't even need to turn the oven on!

Why This Recipe Works

The magic of this dessert lies in its carefully balanced layers. The base gives you that lovely crunch from crushed Biscoff biscuits, followed by a rich, smooth biscoff buttercream that's packed with that distinctive caramelised biscuit flavour. The whipped cream on top cuts through the richness perfectly, making each spoonful absolutely spot on.

I've tested this recipe loads of times (my family weren't complaining!) to get the proportions just right. Too much butter makes it heavy; too little Biscoff spread, and you lose that iconic taste. This version gives you the perfect balance of flavours and textures.

What makes this recipe brilliant for entertaining:

• You can make it hours ahead
• No faffing about with ovens or temperatures
• It looks fancy but is easy to put together
• It uses ingredients you can find in any big supermarket
• It can be scaled up easily for more guests

Ingredient Notes

For the Base

• Lotus Biscoff Biscuits (100g): You want the original ones here—not the sandwich ones or any flavoured versions. They need to be crushed into fine crumbs but leave a few bigger bits for texture. If they're not crushed finely enough, your base won't hold together properly.

For the biscoff buttercream

• Unsalted Butter (100g): Must be at room temperature—if you press it with your finger, it should leave a dent easily but not be greasy. Cold butter will give you lumpy buttercream, and too soft will make it greasy.
• Icing Sugar (200g): Always sift it, even if it looks lump-free. This prevents any nasty surprise lumps in your smooth buttercream. If you're watching sugar, you can reduce it to 175g, but the texture won't be quite as stable.
• Lotus Biscoff Spread (100g): The smooth version works best. Give it a good stir before using it—sometimes it separates a bit in the jar. If it's a bit firm, pop the jar in the microwave for 10 seconds.
• Vanilla Extract (1 tsp): Use proper extract rather than essence—it makes a difference to the taste. If you can't find it, you can leave it out.

For the Topping

• Double Cream (150ml): Must be full-fat and straight from the fridge. Light cream won't whip properly, and you'll end up with a mess.
• Caramel Sauce (2 tbsp): Shop-bought is fine, but if you're feeling fancy, make your own. Just watch it doesn't set too hard in the fridge.

Method

Preparing Your Workspace

Before you start:

• Get all your ingredients measured out
• Make sure your butter is at room temperature
• Have your serving glasses ready and spotlessly clean
• Keep your cream in the fridge until needed

Making the Base

Crushing the Biscuits

• Pop your Biscoff biscuits in a food bag
• Wrap in a tea towel to prevent splits
• Crush with a rolling pin until you get fine crumbs
• You can blitz them in a food processor, but watch you don't turn them to dust

Creating the Biscuit Layer

• Divide the crumbs equally between your glasses
• Use about 50g per glass
• Press down gently with the back of a spoon
• Don't compact too much or it'll be hard to eat

Making the biscoff buttercream

Preparing the Butter

• Put your room-temperature butter in a large bowl
• Beat for 2-3 minutes until really light and fluffy
• Scrape down the sides of the bowl regularly
• The butter should be noticeably paler

Adding the Sugar

• Add your sifted icing sugar in three stages
• Beat well between each addition
• Start your mixer on low to avoid a sugar cloud
• Beat for at least 5 minutes until proper light

Adding the Biscoff

• Add your Biscoff spread and vanilla
• Beat until completely combined
• Scrape the bottom of the bowl thoroughly
• The mixture should be smooth and silky

Assembly

First Layer

• Add a generous layer of buttercream (about 3-4 tablespoons)
• Smooth the top with the back of a spoon or use a piping bag instead of a spoon
• Tap the glass gently to remove air bubbles

Topping

Whipping the Cream

• Use cold cream straight from the fridge
• Whip until soft peaks form
• Don't overwhip or it'll look grainy
• It should just hold its shape

Final Touches

• Pipe or spoon cream on top
• Drizzle with caramel sauce
• Add a whole Biscoff biscuit
• Chill for at least 30 minutes

Temperature Guide

Getting the temperatures right is crucial for this dessert:

Butter: 18-20°C (room temperature)

• Too cold: buttercream will be lumpy
• Too warm: buttercream will be greasy

Cream: 4°C (fridge temperature)

• Must be cold to whip properly
• If your kitchen's warm, chill the bowl too

Final Dessert:

• Chill for a minimum of 30 minutes
• Best served at 8-10°C
• Remove from fridge 5 minutes before serving

Essential Equipment

For the Base:

• Food processor or rolling pin
• Strong food bag if using a rolling pin
• Tea towel to prevent bag splits

For the Buttercream:

• Electric mixer (hand or stand)
• Large mixing bowl
• Rubber spatula for scraping
• Sieve for the icing sugar

For Assembly:

• 2 dessert glasses (about 300ml capacity)
• Piping bag with star nozzle (optional)
• Small palette knife or spoon
• Measuring spoons

Serving Suggestions

This dessert is brilliant on its own, but here are some ways to make it extra special:

Classic Serve:

• Just as it is with a cup of coffee
• Perfect after a Sunday roast

Dressed Up:

• Add fresh raspberries
• Sprinkle with dark chocolate shavings
• Dust with cocoa powder

Extra Indulgent:

• Add an extra drizzle of warm Biscoff spread
• Sprinkle with crushed salted pretzels
• Serve with a shot of espresso

Storage and Leftovers

Fridge Life:

• Keeps for up to 3 days in the fridge
• Cover tightly with cling film
• The base will soften over time

Best Practice:

• Store in the coldest part of your fridge
• Keep away from strong-smelling foods
• Bring to room temp for 5 mins before serving

Signs it's Past its Best:

• The cream starts to separate
• Buttercream feels greasy
• Any sign of mould

📖 Recipe