Base
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300 g Plazma keksa ili Lotus Biscoff
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120 g melted butter
Cream filling
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400 g Greek yogurt (full fat)
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200 ml whipping cream (sweetened or add sugar)
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2–3 tbsp powdered sugar (adjust to taste)
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1 tsp vanilla extract
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8–10 g gelatin (or 1 packet)
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50 ml warm water (for gelatin)
Topping (optional but viral 😍)
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Lotus Biscoff spread or
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Crushed Plazma + honey
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Fresh fruit (optional)
👩🍳 Instructions
1️⃣ Make the base
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Crush Plazma or Lotus biscuits finely.
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Mix with melted butter.
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Press into the bottom of a springform pan.
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Refrigerate 15–20 minutes.
2️⃣ Prepare gelatin
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Mix gelatin with warm water.
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Let it bloom for 5 minutes, then stir until dissolved.
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Let cool slightly (do NOT add hot).
3️⃣ Cream filling
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Whip the cream until soft peaks.
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In another bowl mix Greek yogurt, powdered sugar, vanilla.
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Slowly add gelatin.
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Gently fold whipped cream into yogurt mixture.
4️⃣ Assemble
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Pour filling over biscuit base.
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Smooth top.
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Chill minimum 4 hours (best overnight).
5️⃣ Topping
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Warm Lotus spread slightly and pour on top
or -
Sprinkle crushed Plazma + drizzle honey