Introduction This Lotus Biscoff Tiramisu is a rich twist on the classic Italian dessert. Instead of ladyfingers, crunchy Lotus Biscoff cookies are lightly soaked in espresso and layered with fluffy mascarpone cream and creamy cookie butter. The result is a no-bake dessert that’s creamy, caramelized, and incredibly addictive—perfect for holidays, parties, or whenever you want a dessert that looks as impressive as it tastes.
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings 12 servings
Ingredients Cream Layer 16 oz (450g) mascarpone cheese 2 cups heavy whipping cream ½ cup powdered sugar 2 teaspoons vanilla extract Cookie Layer 3 packages Lotus Biscoff biscuits (about 60 cookies) 2 cups cooled espresso or strong coffee Cookie Butter Layer 1½ cups Lotus Biscoff spread, slightly warmed Decoration Crushed Lotus Biscoff cookies Whole Lotus cookies Melted Biscoff spread for drizzling White chocolate curls (optional) Equipment 9×13-inch glass baking dish Electric mixer Mixing bowls Offset spatula Instructions Step 1 In a large bowl, whip the heavy cream until soft peaks form.
Step 2 In another bowl, beat together:
Mascarpone cheese Powdered sugar Vanilla extract Mix until smooth.
Step 3 Fold the whipped cream into the mascarpone mixture until light and fluffy.
Step 4 Quickly dip each Lotus Biscoff cookie into the cooled espresso for about 1 second.
Do not soak them too long.
Arrange a single layer in the bottom of the baking dish.
Step 5 Spread one-third of the mascarpone cream over the cookies.
Drizzle warmed Biscoff spread evenly over the cream.
Step 6
Repeat the layers:
Espresso-soaked cookies Mascarpone cream Biscoff spread Continue until all ingredients are used, finishing with the cream layer.
Step 7 Cover and refrigerate for at least 6 hours, preferably overnight.
Step 8 Before serving, decorate with:
Crushed Biscoff cookies Whole Lotus cookies Melted cookie butter drizzle White chocolate curls (optional) Slice and serve chilled.
Chef’s Tips ✅ Chill overnight for the best texture.
✅ Dip the cookies quickly to keep the layers firm.
✅ Use full-fat mascarpone for a rich, creamy filling.
✅ Warm the cookie butter slightly for easier spreading.
Common Mistakes ❌ Over-soaking the cookies.
❌ Using warm espresso.
❌ Overmixing the mascarpone filling.
❌ Skipping the chill time.
Recipe Variations 🍫 Chocolate Biscoff Tiramisu
🍓 Strawberry Biscoff Tiramisu
☕ Mocha Biscoff Tiramisu
🍌 Banana Biscoff Tiramisu
🥜 Nutella Biscoff Tiramisu
🧁 Mini Biscoff Tiramisu Cups
What to Serve With Biscoff Tiramisu Espresso Cappuccino Vanilla ice cream Fresh strawberries Hot chocolate Caramel latte Storage
Store covered in the refrigerator for up to 4 days.
Freezing is not recommended, as it may affect the creamy texture.
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 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 provides the smoothest, richest texture.
Why are my layers runny? This usually happens if the whipped cream wasn’t whipped enough or the cookies were soaked for too long.
Can I make individual servings? Yes. Layer the ingredients in dessert glasses or mason jars for elegant single-serve portions.
Why You’ll Love This Recipe ✅ No baking required. ✅ Rich caramelized Biscoff flavor. ✅ Creamy, fluffy, and perfectly layered. ✅ Perfect for holidays, birthdays, and dinner parties. ✅ Beautiful bakery-style presentation that’s ideal for sharing. Final Tip For an unforgettable presentation, chill the dessert overnight and drizzle warm Biscoff spread over each slice just before serving. Finish with extra crushed cookies and a whole Lotus biscuit on top for a stunning, bakery-worthy dessert.
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