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No-bake Lotus cookie slices with mascarpone: a dessert that's ready in no time

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No-bake Lotus cookie slices with mascarpone: a dessert that's ready in no time recept

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  • Easy to prepare
  • 12 portions
  • 15 minutes
Jan, 17. 12. 2025

Lotus slices are a quick no-bake dessert with a delicate mascarpone cream and crunchy Lotus Biscoff cookies. They are great with Sunday coffee, for celebrations, or as a „last resort“ when you need something impressive without baking.

For 12 portions

Ingredients

Preparation procedure

  • Whip the cream Put mascarpone, cream and powdered sugar (optionally Lotus cream) into a bowl. Whip until smooth and firm; the cream must hold its shape.
  • Prepare the pan Line a cake pan (approx. 24×24 cm) or a small baking tray with parchment paper or cling film – this will make it easier to unmold and slice.
  • Layering Arrange the first layer of Lotus cookies on the bottom. Spread with one third of the cream. Repeat two more times (in total 3 layers of cookies and 3 layers of cream), the top layer should be cream.
  • Finishing Blend or crush three cookies finely and mix with the chopped nuts. Sprinkle the mixture over the top.
  • Chilling Cover and refrigerate for at least 4 hours, preferably overnight, so the cookies absorb moisture and the dessert firms up.
  • Serving Cut into neat slices with a sharp knife dipped in hot water.

Servings 12–16

Active preparation 15 minutes

Chilling min. 4 hours (ideally overnight)

Total time approx. 4 hours 15 minutes

Tips and variations

  • Cup version: Layer the cream and crushed Lotus into glasses – an ideal „express“ dessert.

  • No nuts: Replace the nuts with chocolate shavings, caramel sauce or cocoa.

  • More stable cream: On hot days you can add 1 whipped cream stabilizer.

  • Storage: Keeps in the fridge for 2–3 days, serve chilled.

Conclusion

No-bake Lotus bars combine a delicate, fluffy cream and the caramel flavor of the beloved cookies. Preparation is lightning-fast, the result looks luxurious and tastes even better after resting. Save the recipe – it’s exactly the dessert you’ll make over and over.

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