Lotus Biscoff cream log

French 20 Mins Prep

1. Line a 22cm x 10cm loaf pan with cling film.
2. Place the cream and sugar in the bowl of a stand mixer and beat until soft peaks form (do not beat until stiff). Transfer the mixture to a bowl and place in the fridge until ready to use.
3. Add the Lotus Biscoff spread to the whipped cream and beat until soft peaks form.
4. Spread a thin layer of the cream on the bottom of the prepared pan. Spread a layer of the cream on each cookie and layer them standing upright in the pan.
5. Cover the top with more of the cream, so the cookies are completely covered.
6. Cover the pan with foil or cling film and freeze overnight.
7. Use the cling film to lift the log out of the pan – remove the cling film and place the log on a serving tray or cutting board. Top with the extra whipped cream, if desired, before serving.

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