We’ve turned this much-loved biscuit spread into a cheat’s tiramisu that’s perfect as an indulgent dinner party dessert. If you’d like to make this dessert alcohol-free, simply use cooled strong espresso in place of coffee liqueur.
Everyone loves the Lotus Biscoff flavour and you can't beat a tiramisu! So, we have taken the delicious biscuit spread and biscuits, and used them in a cheat's version of the Italian dessert. Taking just 15min to make (plus 2hr chilling), it's the perfect dinner party dessert.
NB Cooking Notes: plus chilling
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Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
792
Ingredients
300g
mascarpone
100g
Lotus Biscoff spread
50g
icing sugar
250ml
double cream
250g
Lotus biscuits, broken into pieces
6Tbsp.
coffee liqueur, we used Kahlua
Dark chocolate, to decorate
Directions
Step 1In a medium bowl mix together mascarpone, Biscoff spread and icing sugar with a wooden spoon, until well combined. In a separate medium bowl, using a handheld electric whisk, beat double cream to soft peaks. Using a spatula, gently fold cream into the mascarpone mixture.
Step 2Divide 1/2 the crumbled biscuits between 6 deep glasses. Spoon 1/2tbsp coffee liqueur over the biscuits in each glass. Divide 1/2 the mascarpone mixture between the glasses. Repeat layering with remaining ingredients.
Step 3Cover and chill for at least 2hr (up to 48hr). When ready to serve, grate a little chocolate over the top of each tiramisu.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
