Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble

Lemon Curd Mousse with Biscoff Crumble Recipe

With the holiday season coming up, I was looking for an easy, no-fuss recipe that I can easily make ahead, but still looks kind of fancy. Since I expect everyone to appreciate a somewhat more light and airy dessert after a heavy main course, I experimented with a mousse!
That’s how this Lemon Curd Mousse with Biscoff Crumble recipe came about. It’s still nice and sweet, but feels a bit more refreshing because of the slightly sour undertone of the lemon curd.

Serves: 2   |  Total: 25 mins
Cooking & Kitchen Supplies: mixer  |  2 mixing bowls  |  blender  optional: piping bag


  • 280g ricotta cheese
  • 120ml whole cream
  • 20g sugar
  • 2 tbsp lemon curd
  • 30g butter
  • 8 Biscoff cookies (64g)

I rarely eat dessert at home since I’m not really into sweet things. But when I do eat something sweet, I tend to go for chocolate or fruit flavored things. I think it’s the balance between sweet and bitter or sour that really makes the difference for me.

How to make a Lemon Curd Mousse with Biscoff Crumble

  1. Throw the Biscoff cookies in the blender and blend until there’s only crumbles left. Transfer the cookie crumbles to a small bowl.
  2. Melt the butter in a pan on low fire. When the butter is fully melted, pour it in with the cookie crumbles and mix with a spoon.
  3. Scoop the cookie crumbles into the glasses you’ll be serving it in & lightly press it down with a spoon to even it out.
  4. Transfer the ricotta into a mixing bowl and add the lemon curd, then mix until it is smooth and well mixed.
  5. Pour the whole cream into another mixing bowl and add the sugar. Mix the cream until it is airy & forms soft peaks.
  6. Transfer the cream into the bowl with the ricotta. Mindfully fold it into the ricotta until the mousse is mixed.
  7. Scoop the mousse into the glasses with a spoon, or if you want it to look fancy, you can use a piping bag to fill it up more evenly.
  8. Put them in the fridge until after dinner, or enjoy them straight away!

You might also enjoy

Sinterklaas Hema Kruidnoten
Review: Hema Pepernoten

Every year in the beginning of December the Dutch celebrate Sinterklaas, who was used as inspiration for the more well-known Santa Claus. And for

Pumpkin & Chorizo Risotto
Pumpkin & Chorizo Risotto

Now that it is getting colder again, all I seem to crave is comfort food! So I created another warm and comforting recipe for you guys using some of

Pear Carpaccio Recipe
Pear Carpaccio

Since the Holiday season slowly seems to be creeping up on us, I wanted to focus on adding some more vegetarian dishes to make your lives a bit

Pumpkin Spice Buns Recipe
Pumpkin Spice Buns

It’s almost Halloween, so I wanted to share an easy baking recipe with you! These sweet pumpkin spice buns with mascarpone look great, but only use

Notify of

Inline Feedbacks
View all comments
Love to hear your thoughts, comment here.x