Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Postre en vaso de crema y galletas Lotus

Cream and Lotus Cookie Dessert in a Glass

Name: Cream and Lotus Cookie Dessert in a Glass
Total time: 1800 s
Yield: 6 small glasses
Cuisine: American
Ingredients: 1 package Lotus cookies; 1/3 cup unsalted butter (about 80 grams); 3 1/3 cups heavy whipping cream (about 800 ml); 1 tub cream cheese; 1/2 cup sugar (or less); 1 tsp vanilla extract (optional); 1/2 cup sugar (about 100 grams); 1/3 cup heavy cream (about 100 ml); 2 tbsp water; 1 1/2 tbsp butter (about 20 grams); 1 pinch coarse salt; Cocoa powder; Lotus cookie

Irene-Guirao @irene_guirao

España (Alicante-Albacete)

This is the dessert we made to top off our Christmas menu on Zoom—literally! Haha. I'm not sure whether to call it a tiramisu, a cheesecake, or a trifle, but what I do know is that it's absolutely delicious!

Irene-Guirao @irene_guirao

España (Alicante-Albacete)

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Ingredients

30 min

6 small glasses

For the crunchy base:
1 packageLotus cookies
1/3 cupunsalted butter (about 80 grams)
For the cream:
3 1/3 cupsheavy whipping cream (about 800 ml)
1 tubcream cheese
1/2 cupsugar (or less)
1 tspvanilla extract (optional)
For the caramel sauce:
1/2 cupsugar (about 100 grams)
1/3 cupheavy cream (about 100 ml)
2 tbspwater
1 1/2 tbspbutter (about 20 grams)
1 pinchcoarse salt
For decoration:
Cocoa powder
Lotus cookie

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Steps

30 min

1

Whip the cold heavy cream in a stand mixer on high speed. Meanwhile, crush the cookies into a fine powder and mix with the melted butter. Set aside.
2

In a saucepan, make the caramel by combining the sugar and water. Stir a few times and then let it sit until it turns a caramel color.
3

Once the cream is fully whipped, transfer it to a bowl and set aside. In the mixer bowl, add the cream cheese, sugar, and vanilla extract, and beat until smooth. Add a couple of tablespoons of the whipped cream and continue beating.
4

Fold the whipped cream into the cream cheese mixture using a spatula, gently combining until you have a smooth and airy cream.
5

When the caramel starts to brown, add the butter and let it blend well with the caramel. Remove from heat. Carefully add the cream, as it may splatter. Mix well and return to heat to let it boil slightly and thicken. Add a pinch of salt at the end and set aside.
6

Assembly: Place the cookie and butter mixture at the bottom of the jar, add a spoonful of caramel, then the cream. Repeat the process a couple of times until you reach the top of the jar. Decorate as desired and chill until ready to serve.

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Cooksnaps

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Irene-Guirao @irene_guirao

Published in the US on April 04, 2025 12:04

España (Alicante-Albacete)

Nutricionista y además apasionada por la cocina. Me encanta cocinar de manera saludable, con ingredientes naturales y de proximidad. Desde que soy mamá también me gusta hacer nuevas recetas para Isabel, desde que empezó con la alimentación complementaria.En mi recetario encontrarás recetas sencillas, y generalmente rápidas de hacer pero con un toque original para salir de lo convencional.

Keywords

Dessert Cookie Cream Cheese Butter Cocoa Caramel

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