Lotus Biscoff Tiramisu

Lotus biscoff tiramisu swaps ladyfingers for caramelized biscoff cookies and folds cookie butter into the mascarpone for a no bake italian twist that broke the algorithm. ♡

This viral lotus biscoff tiramisu is the no bake italian twist that flooded TikTok in 2024. Layers of biscoff cookies dipped in espresso replace the classic ladyfingers, then get blanketed in a creamy mascarpone cookie butter cream and dusted with crushed biscoff for the most decadent caramelized flavor in every bite. (more viral cheesy garlic bread chicken ideas).

Italian classic remixed with biscoff obsession. Let’s make it together.

Ingredients

Lotus Biscoff Tiramisu

• 30 whole Lotus Biscoff cookies, divided
• 1.5 cups strong brewed espresso, cooled
• 5 large egg yolks, room temperature
• 3/4 cup granulated sugar
• 16 oz mascarpone cheese, cold
• 1/2 cup cookie butter
• 1.5 cups cold heavy cream
• 1 tsp vanilla extract
• 1/4 cup cookie butter, for top, melted

How to Make Lotus Biscoff Tiramisu

1. Whisk. In a heatproof bowl over a pan of barely simmering water, whisk yolks and sugar 5 minutes until pale and thick like ribbon. Remove from heat and cool 5 minutes.
2. Mascarpone. In a large bowl beat cold mascarpone with cookie butter 1 minute until smooth.
3. Combine. Fold cooled yolk mixture into the mascarpone.
4. Whip. Whip cold cream and vanilla to stiff peaks. Fold into mascarpone in 3 additions until no streaks remain.
5. Dip. Dip 15 biscoff cookies one at a time in espresso for 1 second per side. Layer in a 9×9 inch dish.
6. Layer. Spread half the mascarpone cream over the cookies. Repeat with remaining cookies and cream.
7. Top. Crush remaining 5 biscoff cookies and sprinkle on top. Drizzle with melted cookie butter. Chill 6 hours before serving.

Why This Recipe Works

This dessert went viral because it answered a simple question: what if tiramisu had biscoff in it. The lotus biscoff TikTok hashtag passed 800 million views in 2023 and bakers started subbing biscoff into every classic dessert format. Replacing ladyfingers with biscoff cookies tastes more decadent and skips the hardest part of finding good ladyfingers.

Dipping biscoff in espresso for only 1 second is the rule that creates the perfect texture. Ladyfingers are dry sponges that need a longer dip to soften, but biscoff cookies are already crisp baked sugar cookies that turn to mush if soaked for more than 2 seconds. A quick dip lets the espresso flavor infuse the surface while the cookie center holds shape.

Folding the cookie butter into the mascarpone instead of layering it separately distributes the flavor evenly through every bite. A separate cookie butter layer would create a sticky band that pulls apart when sliced, while folding it into the cream creates a smooth caramelized cookie cream that holds the structure of the dessert together.

Tips

• Dip biscoff cookies for only 1 second per side. Longer dips turn the cookies to mush.
• Use cold mascarpone straight from the fridge. Room temp mascarpone splits when whipped.
• Use room temp eggs for the safest custard. Cold eggs do not whip up to volume.
• Chill 6 hours minimum before serving for the best texture and flavor.
• Store covered in the fridge up to 4 days. The biscoff softens further as it sits.
• Common mistake: do not over whip the mascarpone. It splits if beaten more than 2 minutes.

For more on the cinnamon, dig into the food science.

Variations

• Add 2 tbsp dark rum to the espresso for a grown up version.
• Drizzle salted caramel between the layers for extra decadence.
• Use chocolate biscoff cookies for double chocolate biscoff flavor.
• Add a layer of melted chocolate ganache between the cream and the cookies.
• Top with dark chocolate shavings along with the biscoff crumbs.
• Use cold brew coffee instead of espresso for a smoother less bitter version.

Want another twist? Try our dubai chocolate strawberry cups for a different sweet treat.

Common Mistakes to Avoid

• Soaking biscoff too long. Dip 1 second per side. Biscoff turns to mush after 3 seconds in liquid.
• Using room temp mascarpone. Use cold mascarpone straight from the fridge. Warm mascarpone splits and turns grainy.
• Overwhipping the cream. Whip mascarpone only until smooth, no more than 2 minutes. Overwhipped mascarpone splits like overwhipped cream.
• Slicing too soon. Chill 6 hours minimum. The flavors need time to meld and the layers need time to set.

Lotus Biscoff Tiramisu

Viral lotus biscoff tiramisu swaps ladyfingers for biscoff cookies and folds cookie butter into mascarpone. No bake italian twist. Get the recipe!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: Italian

Calories: 580

Ingredients Method Notes

Ingredients

  

• 30 whole Lotus Biscoff cookies divided
• 1.5 cups strong brewed espresso cooled
• 5 large egg yolks room temperature
• 3/4 cup granulated sugar
• 16 oz mascarpone cheese cold
• 1/2 cup cookie butter
• 1.5 cups cold heavy cream
• 1 tsp vanilla extract
• 1/4 cup cookie butter for top, melted

Method

 

1. **Whisk.** In a heatproof bowl over a pan of barely simmering water, whisk yolks and sugar 5 minutes until pale and thick like ribbon. Remove from heat and cool 5 minutes.
2. **Mascarpone.** In a large bowl beat cold mascarpone with cookie butter 1 minute until smooth.
3. **Combine.** Fold cooled yolk mixture into the mascarpone.
4. **Whip.** Whip cold cream and vanilla to stiff peaks. Fold into mascarpone in 3 additions until no streaks remain.
5. **Dip.** Dip 15 biscoff cookies one at a time in espresso for 1 second per side. Layer in a 9x9 inch dish.
6. **Layer.** Spread half the mascarpone cream over the cookies. Repeat with remaining cookies and cream.
7. **Top.** Crush remaining 5 biscoff cookies and sprinkle on top. Drizzle with melted cookie butter. Chill 6 hours before serving.

Notes

Dip biscoff cookies for only 1 second per side. Longer dips turn the cookies to mush. Use cold mascarpone straight from the fridge. Room temp mascarpone splits when whipped. Use room temp eggs for the safest custard. Cold eggs do not whip up to volume.

FAQ

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