This amazing and decadent Lotus Biscoff tiramisu is the ultimate treat. Biscoff biscuits soaked in espresso paired with mascarpone cheese and topped with a dusting of cocoa powder.
About This Recipe
Lotus cookie spread, with its unique taste and melt-in-the-mouth texture, is indispensable for dessert pleasures. This Biscoff tiramisu is layered with Biscoff biscuits soaked in espresso and topped with layers of cream cheese and cookie spread mixture. Impress your loved ones with a portion of Biscoff tiramisu.
Why You Will Love This Recipe
Lotus Biscoff caramelized cookie spread, with its irresistible taste and melt-in-the-mouth texture, is a product enjoyed by both adults and children. You can spread it on your toast or add it to your desserts and cheesecakes. I myself prefer to use cookie spread in desserts, pastries, and beverages. Biscoff tiramisu, Biscoff mug cake, Biscoff hot chocolate, and Biscoff brownies are desserts and drinks that taste like Lotus biscuits and I truly love them. This Tiramisu Recipe is perfect for those who want to impress with minimum effort.
What do You need to Make Lotus Biscoff Tiramisu?
- Biscoff cookie spread: The main flavor of this tiramisu is the Biscoff cookie spread, which gives a sweet, spicy, and caramel taste to the dessert. Here we’ve rounded up some great cookie butter recipe ideas for you to try out.
- Biscoff caramelized biscuits: Biscoff biscuits are used to make this tiramisu instead of the classic Ladyfingers.
- Mascarpone cheese: I made this dessert with both mascarpone cheese and cream cheese and they were both great. If you do not have mascarpone cheese available, use cream cheese.
- Whipping cream: I did not use eggs in this dessert. I made the cream with a combination of mascarpone cheese and whipping cream.
- Powdered sugar: I use powdered sugar to sweeten tiramisu filling because it mixes more easily with cheese and cream.
- Coffee: I use espresso to moisten cookies, but if you do not like espresso for any reason, you can substitute hot cocoa or milk.
- Vanilla extract: Vanilla extract adds flavor and taste.
- Cocoa powder: Dust Biscoff tiramisu with cocoa powder just before serving.
How to Make Lotus Biscoff Tiramisu?
- In a large bowl add whipping cream and powdered sugar. Beat with a hand mixer until soft peaks form. Add soft mascarpone cheese, melted Biscoff spread, and vanilla extract, and mix well until smooth.
- Dip Biscoff biscuits in room-temperature espresso.
- Place the biscuits at the bottom of the small glass cups. Spread the cheese mixture over the biscuits.
- Flatten with a spoon and repeat this process with the remaining biscuits. Put tiramisu cups in the refrigerator.
- Let them chill in the refrigerator for at least 4 hours.
- Dust with cocoa powder just before serving.
How to Make Biscoff Tiramisu Like a Pro?
- Before starting, gather the ingredients and place them on the countertop. Measure the required ingredients accurately.
- Just quickly dip the cookies into your coffee and don’t soak them otherwise the texture of the tiramisu will be wet and soggy.
- You can use an 8-inch square pan for this recipe but you should double the ingredients.
- Refrigerate the tiramisu before serving.
How to Store Leftovers?
Depending on what you used in the recipe, you can refrigerate Biscoff tiramisu in an airtight container for up to 4 days.
Did you like the Biscoff tiramisu recipe? Try my Biscoff muffins recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Looking for More Lotus Biscoff Recipes?
- Biscoff Latte Recipe
- Homemade Lotus Biscoff Milkshake Recipe
- Biscoff Mug Cake Recipe
- Biscoff overnight oats
- Biscoff cheesecake cups
- 1 package Lotus Biscoff biscuits (32 pieces)
- 1 cup mascarpone cheese
- 1 ½ cup whipping cream
- 3 tablespoons powdered sugar
- 2 tablespoons Lotus Biscoff spread
- Cocoa powder for topping
In a large bowl add whipping cream and powdered sugar. Beat with a hand mixer until soft peaks form. Add soft mascarpone cheese, melted Biscoff spread, and vanilla extract, and mix well until smooth.
Dip Biscoff biscuits in room-temperature espresso.
Place the biscuits at the bottom of the small glass cups. Spread the cheese mixture over the biscuits.
Flatten with a spoon and repeat this process with the remaining biscuits. Put tiramisu cups in the refrigerator.
Let them chill in the refrigerator for at least 4 hours.
Dust with cocoa powder just before serving.