This biscoff tiramisu is a delicious twist on the classic Italian dessert. It’s made with espresso-soaked biscoff cookies layered with a combination of rich mascarpone cheese, heavy cream and biscoff cookie spread. The result is an amazing flavor of spiced caramel and coffee with a creamy and soft texture!
This version swaps traditional ladyfingers for Lotus biscoff cookies, adding a unique spiced flavor to the dessert.
It’s a dessert that can be both elegant and comforting. It’s perfect for special occasions and for an easy dessert to treat yourself with any day of the week.
As this tiramisu is eggless I have used mascarpone and heavy cream to make the filling. also add the Biscoff cookie spread along with sugar to sweeten it and some cinnamon, vanilla, and salt to add more taste to the overall filling.
At the end, you can leave some of the cream for piping, and use a french star piping tip to pipe on pretty dollops and make the dessert look pretty
When you are ready to serve, decorate the Biscoff tiramisu with crushed Biscoff cookies and drizzles with Biscoff cookie spread. Enjoy!
IMPORTANT TIPS:
- Use whipping cream and mascarpone straight out of the fridge.
- Do not over whip the cream. Whip only until it holds up well.
- Dip the cookies once in the coffee mixture and quickly put it on the serving dish. If you dip the cookies for a long time, they can be squishy and break down in the coffee mix itself.
This dessert chills very well and can be prepared ahead of time. Just be sure to cover it well, ideally with cling wrap, to prevent a dry crust from forming on top.
You can keep this Biscoff Tiramisu in the fridge for 5-7 days and enjoy it cold.
This Lotus Biscoff Tiramisu is a twist on the classic Italian dessert. It is a combination of both Biscoff cookies and Biscoff spread along with rich cream. This easy-to-make and alcohol-free Lotus Biscoff Tiramisu is a wonderful combination of flavours and textures.
Ingredients
- Biscoff Mascarpone Cream:
226gms mascarpone cheese, chilled
½ cup Biscoff cookie spread
2 tbsp granulated sugar (white or brown)
½ tsp vanilla
Pinch of salt
2 cups heavy whipping cream, chilled
- Assembling the Lotus Biscoff Tiramisu
40-50 biscoff cookies
11/2 cup strong coffee or espresso (1tsp instant coffee powder and 11/2 cup hot water)
- To dust on top
2-3 tbsp crushed biscoff cookies
2 tbsp biscoff cookie spread
Directions
- Using an electric hand mixer cream together, mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla (missed taking a pic of adding sugar).Whisk for 30-60 seconds till well combined. Do not overmix.
- Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until it reaches pipe able consistency.
- Assembling the Lotus Biscoff Tiramisu
- Make a strong coffee by adding instant coffee powder and hot water.
- Now dip the Biscoff cookies in the coffee and add 2 layers of cookies in the bottom of your serving dish. You can cut the cookies and fill up the gaps. Top this with a layer of the Biscoff mascarpone cream and smooth with the spatula. Repeat with a second layer of biscoff cookies and mascarpone cream.
- Once done, optionally, you pipe some cream mixture on the top using a ½” french star tip or just cream it, evenly on the top and leave it. Cover with cling wrap and chill for 4-6 hours or overnight.
- When ready to serve top with crushed Biscoff cookies and drizzles cookie spread and enjoy chilled!
