🍪☕ Lotus Biscoff Tiramisu — Creamy, Coffee-Soaked and Loaded with Biscoff Flavor!
This Lotus Biscoff Tiramisu is a rich, dreamy twist on classic tiramisu.
Instead of relying only on traditional cocoa flavor, this version layers coffee-soaked ladyfingers with a smooth mascarpone cream, melted Biscoff spread, and crushed Lotus Biscoff cookies.
The result is creamy, caramelized, lightly spiced, and absolutely irresistible.
It is a perfect make-ahead dessert for birthdays, holidays, dinner parties, potlucks, or whenever you need something that looks impressive without turning on the oven.
⏱️ Prep Time: 30 minutes
❄️ Chill Time: At least 6 hours
🕒 Total Time: About 6½ hours
🍽️ Servings: 10–12
🥘 Dish Size: 9-by-9-inch dish
Ingredients
For the Coffee Layer
- 1½ cups strong brewed coffee or espresso, cooled
- 2 tablespoons granulated sugar, optional
- 1 teaspoon vanilla extract
For the Mascarpone Cream
- 16 ounces mascarpone cheese, cold
- 2 cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Lotus Biscoff cookie butter spread
For Assembly
- 24–30 ladyfinger cookies
- 15 Lotus Biscoff cookies, crushed
- ½ cup Biscoff spread, warmed slightly
Optional Garnishes
- Extra Biscoff crumbs
- Whipped cream
- Cocoa powder
- White chocolate curls
- Whole Biscoff cookies
Instructions
1. Prepare the Coffee
Brew strong coffee or espresso.
Stir in sugar and vanilla if desired.
Let it cool completely.
Hot coffee can make the ladyfingers too soft and mushy.
2. Prepare the Mascarpone
Place the mascarpone in a large bowl.
Beat briefly on low speed until smooth.
Do not overbeat.
3. Add the Biscoff Spread
Add ½ cup Biscoff cookie butter.
Mix gently until smooth and evenly combined.
4. Whip the Cream
In a separate cold bowl, whip the heavy cream.
When it begins to thicken, add powdered sugar and vanilla.
Continue beating until stiff peaks form.
5. Fold Together
Fold the whipped cream gently into the mascarpone-Biscoff mixture.
Work in several additions.
Do not stir aggressively or the filling may lose its light texture.
Assemble the Tiramisu
6. Dip the Ladyfingers
Dip each ladyfinger quickly into the cooled coffee.
Do not soak for too long.
A quick dip on each side is enough.
7. Create the First Layer
Arrange a single layer of dipped ladyfingers in the bottom of the dish.
8. Add the Cream
Spread half of the mascarpone cream over the ladyfingers.
9. Add Biscoff
Drizzle with some of the warmed Biscoff spread.
Sprinkle with crushed Biscoff cookies.
10. Repeat
Add another layer of coffee-dipped ladyfingers.
Spread the remaining mascarpone cream over the top.
11. Decorate
Drizzle with remaining Biscoff spread.
Sprinkle generously with cookie crumbs.
12. Chill
Cover and refrigerate for at least 6 hours.
Overnight chilling gives the best flavor and texture.
13. Serve
Cut into squares or scoop into dessert bowls.
Top with whipped cream, Biscoff crumbs, or whole cookies.
Tips for the Best Biscoff Tiramisu
✅ Use cold mascarpone and heavy cream.
✅ Cool the coffee completely.
✅ Dip ladyfingers quickly.
✅ Do not overmix mascarpone.
✅ Chill overnight when possible.
✅ Warm Biscoff spread only enough to make it drizzle easily.
No-Coffee Version
Replace coffee with:
- Chocolate milk
- Vanilla milk
- Caramel-flavored milk
This creates a kid-friendly style variation.
Chocolate Biscoff Tiramisu
Add cocoa powder between the layers.
Drizzle with melted chocolate along with Biscoff spread.
Banana Biscoff Tiramisu
Add a thin layer of sliced bananas between the cream layers.
Serve within 1–2 days for best color and texture.
Strawberry Biscoff Tiramisu
Layer sliced strawberries between the mascarpone cream and cookies.
Add fresh strawberries only when the dessert is well chilled.
Individual Cups
Assemble the tiramisu in clear dessert glasses.
Layer:
- Coffee-dipped ladyfinger pieces
- Biscoff mascarpone cream
- Cookie crumbs
- Biscoff drizzle
Repeat.
This is perfect for parties and dessert tables.
Storage
Cover and refrigerate for up to 3 days.
The cookies continue softening over time, so the texture is best within the first 48 hours.
Freezing
Freeze tightly covered for up to 1 month.
Thaw overnight in the refrigerator.
Add fresh cookie crumbs after thawing for better texture.
📌 Save this no-bake dessert for your next party or Biscoff craving.
👇 Would you make yours classic, chocolate, banana, or strawberry Biscoff?
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