Finely crush the Lotus Biscoff biscuits and mix them with the melted butter. Reserve some for decoration.
For the pastry cream, mix the pastry cream powder with the sugar and gradually dilute with the milk, heating over medium heat until thickened.
Spread a first layer of biscuit crumbs in the bottom of the cups, then pour the hot pastry cream on top.
Mix the cocoa powder into some of the remaining pastry cream and add this chocolate cream as a third layer in the cups.
Whip the cream with the sugar and vanilla until stiff, then decorate the cups with this whipped cream.
Refrigerate for 1 hour before serving. Decorate with Lotus Biscoff halves for a delicious finishing touch.
Enjoy these Lotus Biscoff dessert cups with pastry cream for a taste experience rich in flavors and textures.
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