| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 4 minutes |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 860 |
| Fat | 47.4g |
| Saturates | 20.1g |
| Protein | 20.8g |
| Carbs | 96.1g |
| Sugars | 56.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMake sure the eggs are at room temperature then separate the egg yolks from the whites. Place the yolks and sugar in a medium bowl and beat until very thick, pale and creamy – approx. 8 minutes.
Bring the mascarpone to room temperature then place it in a medium bowl and gently mix with a spatula until smooth then gradually whisk in the cream until soft peaks form. Whisk in the Lotus Biscoff spread.
Beat the egg whites to soft peak stage and carefully fold into the mascarpone mixture along with the whipped egg yolks.
Divide the cookies among the serving glasses and pour a splash of cooled coffee on top. Dust with some cocoa powder. Cover with a layer of mascarpone cream and dust again with cocoa powder. Repeat these layers until all the ingredients have been used.
Finish with a generous dusting of cocoa powder.
