#Prepare_the_Biscuit_Crumbs:

Grind the lotus biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.

#Make_the_Custard:

Add the milk in a saucepan. Mix in the custard powder, sugar and vanilla extract mix it well.

Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat add lotus biscoff spread mix well and let it cool to room temperature.

#Prepare_the_Double_Cream_Frosting:

In a separate bowl, combine the double cream, sugar, lotus biscoff spread and vanilla extract.

Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.

Prepare a piping bag with a nozzle for easy layering.

#Tips:

Ensure the custard is fully cooled before layering to prevent melting the whipped cream.

To make the dessert cups look more professional, use a piping bag to neatly layer the custard and cream.
You can use whipped cream instead of double/heavy cream.

#Storage:

Store any leftovers in the refrigerator for one week.
Cover the dessert cups with cups lid or plastic wrap to prevent the cream frosting from drying out.