Lotus Crunch Dessert

Preheat the oven to 180°C (top & bottom heat). In a bowl, beat the eggs, salt, and brown sugar for about 3 minutes until the mixture becomes thick, pale, and fluffy. Then add the milk, oil, and Biscoff spread, and mix until smooth and well combined.

Crush the Biscoff cookies and mix them with the flour and baking powder. Gently fold the dry ingredients into the egg mixture until just combined, do not overmix.

Pour the batter into a 26 cm baking dish and spread it evenly. Bake for about 20 minutes. Once baked, remove from the oven and poke small holes across the cake using a fork or skewer. Pour the milk evenly over the sponge so it absorbs nicely and becomes moist. Let the cake cool completely before serving or adding any toppings.

In a mixing bowl, combine mascarpone, cream cheese, cold heavy cream and vanilla extract. Start mixing on low speed, then gradually increase until the mixture becomes thick and fluffy. Warm the Biscoff spread in the microwave for 10–15 seconds so it loosens slightly. Fold it into the cream mixture until smooth. Spread the Lotus cream evenly over the cooled sponge base.

Gently melt the white chocolate. Stir in the Biscoff spread until smooth and well combined. Add the cornflakes and mix until they are fully coated.

Spread the crunchy mixture over the cream layer just before serving the cake, as the topping will become soggy if left to sit for too long.

Refrigerate the dessert for at least 1–2 hours so the layers set properly. Slice and serve chilled.