Lotus Biscoff Tiramisu

Lotus Biscoff Tiramisu

Lotus Biscoff Tiramisu is a delightful twist on the classic Italian dessert. It combines layers of creamy mascarpone cheese, whipped cream, and crushed Lotus Biscoff cookies soaked in coffee and coffee liqueur. The addition of Lotus Biscoff cookies adds a unique caramelized flavor and crunchy texture to the dessert.


1 pack of Lotus Biscoff biscuits (advertising due to product naming)
2 tbsp Lotus Crunchy Cream
Approx. 150ml milk
250g mascarpone
250g quark
400g whipped cream
Approx. 2 tablespoons powdered sugar (or more depending on taste)
30g gelatine fix
250g fresh raspberries
2 tbsp Lotus Biscoff cream
Set a cake ring to 20cm and place it on a plate.
Allow 2 tablespoons of Lotus Crunchy Cream to melt slightly.

Beat the cream until stiff.  Mix the mascarpone and curd, add the gelatine and mix well for 1 minute. 

Then first fold in the cream, then the melted cream and sugar.  Dip the cookies in the milk and place them in a row on the plate. 

Spread 1/3 of the cream on top and squeeze in a few raspberries and smooth it out.  Dip the cookies back into the milk and place them in a row. 

Spread the cream on top again and put in the raspberries.  Spread a last row of the cookies on top and spread the remaining cream on top. 

Refrigerate.  Let 2 tablespoons of lotus cream melt slightly, cool slightly and spread on top.  Decorate the cake with ground lotus cookies.  Refrigerate overnight. 


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