Lotus Biscoff Tiramisu – Creamy Crunchy Delight
From the first spoonful, the velvety mascarpone swirls with the caramel‑spiced crunch of Lotus Biscoff, creating a dreamy aroma that fills the kitchen.
I first made this on a rainy Saturday afternoon in my tiny city apartment, the scent of fresh coffee mingling with the buttery biscuit crumbs that reminded me of my grandmother’s holiday treats.
When the layers settled, I realized this was more than dessert – it became a family favorite. This Lotus Biscoff Tiramisu quickly became a cherished family favorite.
Why You’ll Love This Lotus Biscoff Tiramisu
- A striking contrast of creamy layers and crunchy biscuit shards.
- Sweet caramel notes balanced by a hint of espresso bitterness.
- Ready in just 30 minutes, plus chilling time.
- Foolproof assembly – no baking required.
- Perfect for brunches, celebrations, or cozy evenings.
Ingredients You’ll Need
- 1 1/2 cups Lotus Biscoff cookie crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 2 tbsp espresso or strong coffee
- 1 tbsp sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup crushed Lotus Biscoff cookies for topping
The star of this dessert is the Lotus Biscoff cookie, its spiced caramel flavor shining through every bite, while the mascarpone adds a luxurious silkiness.
Expert Tips for the Best Lotus Biscoff Tiramisu
- Whisk mascarpone with a touch of lemon zest – it brightens the richness.
- Don’t over‑soak the biscuits; a quick dip in coffee keeps them crunchy.
- Fold gently to keep the mixture airy and light.
- Look for a firm edge when the tiramisu is set – that’s your doneness cue.
- Assemble the night before; the flavors meld beautifully.
Variations and Substitutions
Swap the biscuits for gluten‑free Lotus‑style cookies, replace mascarpone with a vegan cream cheese blend, or drizzle a hint of dark chocolate for a bold twist.
How to Store and Reheat
Keep the tiramisu covered in the fridge for up to 3 days; use a shallow glass dish to maintain texture. If reheating a slice, warm gently in a low oven (150°F) for 10 minutes – no microwave.
Frequently Asked Questions
Can I make this tiramisu without coffee?
Yes! Substitute with a strong tea or a mix of milk and vanilla extract for a milder flavor.
What if the biscuits get soggy?
Briefly dip them – just 1‑2 seconds – then let excess drip before layering; this preserves crunch.
Can I freeze leftover tiramisu?
Absolutely. Wrap tightly and freeze for up to 1 month; thaw in the fridge overnight before serving.
I can’t wait for you to try this silky, spiced delight. Grab your biscuits, whisk that mascarpone, and let’s create another family favorite together.
Lotus Biscoff Tiramisu
🧂 Ingredients
👩🍳 Instructions
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1In a bowl, combine Lotus Biscoff crumbs, melted butter, and sugar; mix until crumbly and moist.
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2Press the crumb mixture into the bottom of a serving dish or individual glasses to form a base layer; refrigerate for 10 minutes.
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3In another bowl, beat mascarpone cheese, heavy cream, espresso, condensed milk, and vanilla until smooth and creamy.
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4Fold the mascarpone mixture into the chilled crumb base, spreading evenly.
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5Top with crushed Lotus Biscoff cookies and refrigerate for at least 30 minutes before serving.
