If you’re a fan of Lotus Biscoff, this semifreddo is the ultimate treat. This no-bake dessert combines the rich flavors of Biscoff spread and crumbled biscuits into a creamy, frozen delight. With just a few simple steps, you’ll have a dessert that’s perfect for warm weather or when you need a quick and impressive sweet dish.
Whipping the Creamy Base for Lotus Semifreddo
The smooth and fluffy base is what makes this semifreddo so irresistibly light yet indulgent.
- Whip 500 ml of heavy cream in a large mixing bowl. Use an electric whisk to whip the cream until it forms soft peaks, ensuring it’s airy but still holds its shape.
- Gradually pour in 175 ml of condensed milk, whisking continuously until the mixture becomes well-combined and slightly thickened.
- Now for the star ingredient—gently fold in 100 ml of Lotus Biscoff spreadable cream. This step gives the semifreddo its signature caramel-like flavor. Mix carefully to maintain the fluffy texture while fully incorporating the spread.
Layering the Lotus Semifreddo for Maximum Flavor
Building the layers is key to achieving that rich Biscoff flavor in every bite.
- Pour half of the cream mixture into a silicone mold, spreading it evenly to create a smooth layer.
- Drizzle half of the melted Lotus Biscoff spreadable cream (from the decoration portion) over the cream mixture. This adds a lovely swirl of Biscoff flavor throughout the dessert.
- Crumble one Lotus Biscoff biscuit and sprinkle it over the cream layer for a crunchy texture contrast.
- Add the remaining cream mixture on top, and smooth it out with a spatula, making sure it’s leveled and ready for freezing.
Freezing the Semifreddo: Let Time Do the Work
For the semifreddo to reach the perfect frozen consistency, it needs to chill thoroughly.
- Cover the mold and place it in the freezer for at least 8 hours, or preferably overnight. This extended freezing time allows the semifreddo to set properly, ensuring it holds its shape and develops that perfect creamy texture.
Adding the Finishing Touches to Your Lotus Semifreddo
Now that your semifreddo is set, it’s time to add those final touches that will make it not only delicious but visually stunning.
- Remove the semifreddo from the mold by gently loosening the edges. Place it on a serving platter.
- Drizzle 80 ml of melted Lotus Biscoff spread over the top of the semifreddo, allowing it to cascade down the sides for a dramatic finish.
- Crumble 3 Lotus Biscoff biscuits over the top for added crunch and flavor.
- For an optional pop of color, garnish with fresh blueberries. The berries add a slight tartness that balances the rich sweetness of the dessert.
Serving Your Creamy Lotus Semifreddo
This Lotus Semifreddo is best served directly from the freezer for a firm, creamy texture. Slice and enjoy the rich caramel flavor of Biscoff combined with the lightness of whipped cream in every bite. It’s the perfect dessert to cool you down on a hot day or to impress guests with minimal effort.
This Lotus Semifreddo is a simple, no-bake dessert that brings together the iconic taste of Lotus Biscoff with a creamy, refreshing texture. Whether you’re making it for a casual get-together or just as a treat for yourself, it’s guaranteed to be a hit!
Lotus Biscoff Semifreddo
Ingredients
For the Semifreddo
- 500 ml heavy cream for semifreddo
- 175 ml condensed milk for semifreddo
- 100 ml Lotus Biscoff spreadable cream for semifreddo
- Lotus Biscoff biscuits crumbled, as needed
For Decoration
- 80 ml Lotus Biscoff spreadable cream melted, for decoration
- 3 Lotus Biscoff biscuits crumbled, for decoration
- fresh blueberries optional, for decoration
Instructions
Prepare the Cream
- In a large mixing bowl, whip the heavy cream using an electric whisk until it forms soft peaks.
- Gradually add the condensed milk while continuing to whisk until fully incorporated.
- Gently fold in the 100 ml of Lotus Biscoff spreadable cream until the mixture is smooth and fluffy.
Layer the Semifreddo
- Pour half of the cream mixture into a silicone mold.
- Drizzle half of the remaining Lotus Biscoff spreadable cream over the mixture and sprinkle with a crumbled Lotus biscuit.
- Add the remaining cream mixture and level it with a spatula.
Freeze
- Cover and freeze the semifreddo overnight to set properly.
Decorate and Serve
- Once frozen, remove the semifreddo from the mold.
- Drizzle melted Lotus Biscoff spreadable cream over the top.
- Garnish with crumbled Lotus biscuits and fresh blueberries for a pop of color and freshness.
Notes
- Use a silicone mold for easy removal of the semifreddo once frozen.
- For a more indulgent dessert, serve with a drizzle of extra melted Biscoff cream on each slice.
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