Baker, 31, shares her VERY simple recipe for Lotus Biscoff cheesecake truffles – and you only need three ingredients
- Walla Abu-Eid, 31, is a self-taught baker and busy mum-of-three from Sydney
- Her desserts have garnered an Instagram following of almost 100,000 in a year
- Ms Abu-Eid’s latest creation are cheesecake truffles flavoured with Lotus Biscoff
- Photos of the treats have gone viral since being shared on Instagram Saturday
- She makes them with three ingredients: soft cheese, biscuits and Biscoff spread
- Ms Abu-Eid said she receives delighted reactions from all who taste them
A self-taught baker with almost 100,000 Instagram followers has delighted fans by sharing her simple recipe for cheesecake truffles made with just three ingredients.
It’s the latest viral creation from Walla Abu-Eid, a busy teacher and mum-of-three who has been whipping up jaw-dropping desserts in the kitchen of her Guilford home in Sydney’s inner-west since 2013.
The 31-year-old, who learned to cook by watching YouTube videos, makes the truffles by crushing 32 Lotus Biscoff biscuits and mixing them with three tablespoons of cream cheese and three tablespoons of Biscoff spread.
A self-professed addict of the Belgian brand’s distinctive cinnamon sweets, Ms Abu-Eid then rolls the mixture into bite-sized balls before dipping them in leftover biscuit to create a crunchy coating.
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Sydney baker Walla Abu-Eid’s cheesecake truffles, made with cream cheese, Lotus Biscoff biscuits and the brand’s distinctive cinnamon spread
Walla Abu-Eid (pictured) learned to bake by watching YouTube videos, and says ‘anyone can do the same’
The truffles could also be coated in coconut or a different flavour biscuit like chocolate or salted caramel, and drizzled in Biscoff spread melted in the microwave for 30 seconds.
Just like her other ingeniously simple desserts, which can be made by bakers of all skill levels, Ms Abu-Eid said she receives delighted reactions from all who taste them.
A photo of the truffles has gone viral since it was shared on Saturday, with many branding Ms Abu-Eid ‘the queen of Lotus’.
‘These look AMAZING!’ one woman wrote.
Another said: ‘My God, so mouthwatering.’
‘Omg this looks so delicious. Ok making them tomorrow for our BBQ! Thanks love,’ added a third.
The truffles join a decadent menu of Biscoff-inspired treats on Ms Abu-Eid’s Instagram feed, which is filled with carefully curated photos of doughnuts, mousses and tarts all built around the spiced cinnamon sweet.
Recipe for cheesecake truffles
– 2 packs Lotus Biscoff biscuits (32 pieces)
– 3 tbsp Biscoff spread
– 3 tbsp cream cheese
– Coconut or more crushed biscuits for coating
1. Crush biscuits, then mix with cream cheese and Biscoff spread.
2. Roll into balls and coat in more biscuits or coconut before drizzling melted Biscoff spread over the top as sauce.
Source: Walla Abu-Eid via Instagram
A photo of the truffles has gone viral since it was shared on Instagram on Saturday, with many branding Ms Abu-Eid ‘the queen of Lotus’
In September, the 31-year-old revealed the recipe for her widely acclaimed Lotus Biscoff lasagne, a reinvention of the classic Italian dinner which has been shared by more than 60 global news outlets.
In a video filmed for Instagram TV, she whipped up the decadent, cheesecake-style creation with five ingredients: sugar, cream, vanilla extract, biscuits and Biscoff spread.
To make the filling, Ms Abu-Eid mixes a carton of thickened cream with a tablespoon of sugar and a dash of vanilla extract, whipping until ‘soft peaks’ form in the mixture.
It should be thick and slightly stiff without being over beaten, which causes the cream to curdle.
Walla Abu-Eid’s viral Lotus Biscoff lasagne (pictured), which is a clever reinvention of the classic Italian pasta dish as a decadent dessert
Next, she heats a jar of Biscoff spread in the microwave for 30 seconds to soften – and then gets down to assembling the dessert.
Ms Abu-Eid lines the base of a glass baking dish with Biscoff biscuits, then covers them with the sugar and cream mixture.
She drizzles some melted Biscoff spread over the cream, then repeats the process three times, ending with a layer of cream on top.
Scooping any remaining spread into a piping bag, she pipes thin lines onto the cream and runs through them with a skewer or toothpick, creating an ornate triangular pattern.
Fans have branded Ms Abu-Eid’s sweet lasagne a ‘work of art’ and a ‘culinary masterpiece’ on social media
Finally, she crumbles leftover biscuits into fine crumbs and sprinkles them around the edge of the dish for decoration.
Fans have hailed Ms Abu-Eid’s dessert lasagne a ‘work of art’ and a ‘culinary masterpiece’ on social media, where a video of the preparation has racked up over 85,000 views.
The gifted baker also makes the lasagne in the shape of a classic cheesecake for customers on her up-and-coming bakery page, Bake My Cake by Walla.