About a year ago, our family fell in love with Lotus cookies, created in Belgium in 1932 with their distinctive caramel flavor. I adore them, and sometimes in cafes, they are offered in tiny portions with tea or coffee. I munch on them when I crave something sweet, but today, having some caramel, I decided to prepare the lotusmisù with salted caramel. What can I say? It’s an endless delight, with coffee, mascarpone, these fantastic cookies, and the rest time in the fridge, it becomes a dessert to lick your lips for. The cream is not exactly the tiramisu one, but nothing prevents you from using it. Let’s roll up our sleeves and prepare the lotusmisù with salted caramel together.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
for the lotusmisù
- 5.3 oz Lotus cookies
- 1 cup heavy cream
- 8.8 oz ricotta
- 8.8 oz mascarpone
- 4 tbsps sugar
- 3.4 oz coffee
- 1 cup heavy cream
- 4.2 oz butter
- 7 oz sugar
- 0.18 oz salt
Preparation
Let’s start by preparing the caramel sauce: Put the sugar in a pot with a thick bottom and place it over low heat, stirring occasionally, and let it melt. When the sugar begins to caramelize, add the butter in pieces and mix well. Add the cream and whisk vigorously until you have a uniform mixture, being careful not to burn yourself as it is extremely hot. Finish by adding the salt and cook for about 5 minutes. Let it cool and pour it into a jar.
Prepare the cream by whipping the fresh cream, which must be very cold, with the sugar. Add the mascarpone and continue working with the electric beaters until you have a dense foam. Finally, incorporate the ricotta.
In a baking dish, alternate the lotus cookies soaked with cold coffee with the mascarpone cream, forming two or more layers. Finish with the salted caramel marbled with the mascarpone cream. Place in the fridge for at least a couple of hours before serving.
