Lotus Biscoff Tiramisu

 Lotus Biscoff Tiramisu

No-bake, irresistibly creamy, and layered with caramelized cookie butter goodness—this Lotus Biscoff Tiramisu takes the classic Italian dessert and gives it a deliciously spiced twist.

Ingredients

1 package (about 250 g) Lotus Biscoff cookies

1½ cups strong brewed espresso or strong coffee, cooled to room temperature

500 g (about 2¼ cups) mascarpone cheese, at room temperature

1½ cups heavy cream (cold)

½ cup granulated sugar (or powdered sugar, to taste)

1 teaspoon vanilla extract

½ cup Lotus Biscoff spread (cookie butter), plus extra for drizzling

Optional garnishes: crushed Biscoff cookies, whole Lotus cookies, melted cookie butter drizzle, white chocolate curls

Step-by-Step Instructions

1. Prepare the Espresso

Brew the espresso or strong coffee and allow it to cool completely to room temperature. Using warm espresso can cause the layers to become runny, so this step is essential.

2. Whip the Cream

In a large mixing bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside.

3. Make the Mascarpone Filling

In a separate bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth and creamy. Be careful not to overmix—just blend until combined.

4. Fold Together

Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold slowly and deliberately to keep the filling light and fluffy. Overmixing will deflate the cream and result in a runny texture.

5. Assemble the First Layer

Quickly dip each Biscoff cookie into the cooled espresso—one quick dip is enough; over-soaking makes the cookies mushy. Arrange a single layer of dipped cookies at the bottom of a rectangular baking dish (about 8x8 inches or 20x20 cm).

6. Repeat the Layers

Spread half of the mascarpone cream over the cookie layer. Drop small dollops of Biscoff spread over the cream and gently swirl it in with a knife or spatula. Repeat the process: another layer of espresso-dipped cookies, followed by the remaining mascarpone cream, and another swirl of Biscoff spread. Continue layering until all ingredients are used, finishing with a cream layer on top.

7. Chill

Cover the dish with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to set perfectly.

8. Decorate and Serve

Before serving, garnish with:

Crushed Biscoff cookies

Whole Lotus cookies

A generous drizzle of melted cookie butter (warm it slightly for easy drizzling)

White chocolate curls (optional)

Slice, serve chilled, and enjoy!

Chef's Tips

Chill overnight – this is the secret to the best flavor and firm, sliceable texture.

Dip quickly – a fast dip (1–2 seconds) keeps the cookies firm enough to hold their structure.

Use full-fat mascarpone – it gives the richest, creamiest filling.

Warm the Biscoff spread – heating it slightly makes it much easier to swirl and drizzle.

Common Mistakes to Avoid

Over-soaking the cookies – leads to a soggy, soupy tiramisu.

Using warm espresso – will thin out the mascarpone filling.

Overmixing the mascarpone filling – whipping mascarpone too much can make it grainy or runny.

Skipping the chill time – the layers need time to set, so don't rush it.

Recipe Variations

🍫 Chocolate Biscoff Tiramisu – add a layer of chocolate ganache between the cream layers.

🍓 Strawberry Biscoff Tiramisu – layer fresh sliced strawberries for a fruity twist.

☕ Mocha Biscoff Tiramisu – add a teaspoon of cocoa powder to the espresso.

🍌 Banana Biscoff Tiramisu – layer sliced bananas with the cream for a creamy, fruity bite.

🥜 Nutella Biscoff Tiramisu – swap the Biscoff spread for Nutella in some layers.

🧁 Mini Biscoff Tiramisu Cups – layer everything in individual dessert glasses or mason jars for single-serve elegance.

What to Serve With Biscoff Tiramisu

A shot of hot espresso

Creamy cappuccino

Vanilla ice cream or gelato

Fresh strawberries or berries

A warm mug of hot chocolate

A caramel latte

Storage

Store covered in the refrigerator for up to 4 days.

Freezing is not recommended – it compromises the creamy texture and can cause the layers to separate upon thawing.

Nutrition (Approximate Per Serving)

Calories: 590

Protein: 6g

Fat: 39g

Carbohydrates: 54g

Fiber: 1g

Sugar: 31g

Frequently Asked Questions

Can I make this without coffee?

Yes. Replace the espresso with milk, chocolate milk, or a caffeine-free coffee substitute.

Can I prepare it in advance?

Absolutely. This dessert actually tastes even better after chilling overnight.

Can I use cream cheese instead of mascarpone?

Yes, but the flavor will be tangier and less traditional. Mascarpone gives the smoothest, richest texture.

Why are my layers runny?

This usually happens if the cream wasn't whipped to stiff peaks, the filling was overmixed, or the cookies were soaked for too long.

Can I make individual servings?

Yes. Simply layer the ingredients in dessert glasses, ramekins, or mason jars for perfect single-serve portions.

Why You'll Love This Recipe

✅ No baking required – it's a completely no-oven dessert.

✅ Rich caramelized Biscoff flavor in every bite.

✅ Creamy, fluffy, and perfectly layered – a true showstopper.

✅ Ideal for holidays, birthdays, and dinner parties – it looks bakery-made.

✅ Beautiful presentation that's sure to impress guests.

Final Tip

For an unforgettable finish, chill the tiramisu overnight, then warm a few tablespoons of Biscoff spread until drizzly and pour it over each slice just before serving. Top with extra crushed cookies and a whole Lotus biscuit for a stunning, bakery-worthy dessert that everyone will rave about.

Enjoy every spoonful!