Creamy biscoff mascarpone cream layered with espresso soaked lotus cookies and lady fingers, topped with a dusting of cocoa powder. The perfect tiramisu for any biscoff fan!
What is biscoff?
Although most people will be familiar with 'Biscoff', the name 'Lotus' branded their cookie, most people will be less familiar with the traditional origin of this commercialised cookie! Traditionally called speculoos, speculaas or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands. Lotus has commercialised this incredibly delicious cookie and created their signature 'biscoff spread' which has been gaining an incredible following. I mean what is not to love about a sweet, spiced, caramelised cookie butter?!
What is biscoff made from?
Biscoff spread is largely made of crushed lotus cookies, but it also includes ingredients like sugar, vegetable oils and emulsifiers to create the creamy spread we all love.
What flavour is biscoff?
Biscoff is a spread made of crushed lotus cookies, which are a commericalised version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves and allspice. However, lotus cookies just use cinnamon.
Why does biscoff taste so good?
There is actually a scientific reason as to why biscoff tastes so good! The cookies that biscoff are made from are a caramelised cookie and it's the caramelisation that increases the yum factor. Caramelisation is caused by a reaction called the 'maillard reaction', and this reaction adds extra flavour to all things delicious. Think fried foods, browned steaks, baked cakes, toasted marshmallows... This spread is essentially a whole jar of the deliciousness!
Do I have to use alcohol in tiramisu?
No, you don't, in fact, traditional tiramisu doesn't use alcohol. While alcohol is optional I highly recommend using it. Alcohol plays a couple of roles in this dessert:
- It removes the eggy flavour from the egg yolks that are used in the cream
- Alcohol can help kill bacteria in raw egg yolks
- Adds a depth of flavour to the otherwise sweetened plain cream
Most recipes will use dark rum or marsala wine, however, personally, I like using something with a little extra flavour for a special twist.
I find Frangelico, a hazelnut liquor, tastes absolutely delicious in Tiramisu. Amaretto, an almond liquor, or galliano, a vanilla liquor, also taste incredible with the mascarpone cream!
How to make the perfect mascarpone cream
If you haven't checked out my ultimate tiramisu recipe before, it has all the tips you need to perfect your mascarpone cream. Check it out here for more tips!
Frequently Asked Questions
Do I have to let it sit overnight?
Tiramisu is best eaten the day after it has been made as the flavours have had time to soak into the ladyfingers and cookies. However, it still tastes delicious an hour or so after the tiramisu has been assembled!
Make sure you give it some time to set otherwise the cookies will still be crunchy and the cream will be quite runny.
How long does this last?
This will last up to 2 days. As this is made with mascarpone, cream, and egg yolks it doesn't last as long as other desserts.
Why did my cream curdle?
There are a couple of reasons why your cream curdled:
- The egg yolk mixture hadn't been cooled long enough
- The mascarpone cream had been overmixed
- The cream had been over whipped
Is it safe to eat the raw egg yolks prepared this way?
Yes! Heating the egg yolks with biscoff over a hot water bath kills the bacteria in the egg yolks, making them safe to eat!
The addition of alcohol to the cream also helps to keep it safe. However, if you use fresh eggs there shouldn't be any issues, even without heating the egg yolks.
Let's Get Baking
Whether you are a coffee lover or a biscoff lover, you'll love this recipe! I mean how can you go wrong?!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!Print
Creamy biscoff mascarpone cream layered with espresso soaked lotus cookies and lady fingers, topped with a dusting of cocoa powder.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 x 500ml or 1 x 1.5L dish 1x
- Category: Cake
- Method: Intermediate
- Cuisine: European
- 1 Egg white
- 37g White sugar (3 tbsp)
- 1 Egg yolk
- 30g All-purpose flour (¼ cup)
- 13g Icing/powdered sugar (2 tbsp)
- 6 Egg yolks
- 100g Biscoff spread (½ cup)
- 240g Thickened/heavy cream (1 cup)
- 335g Mascarpone cheese (1 ½ cups)
- 2 tbsp Dark rum, marsala or frangelico
- 360ml Strong brewed coffee (1 ½ cup)
- 3 tbsp White sugar (38g)
- Approx 50 Lotus cookies
- Cocoa powder, for dusting
- Whipped cream, for decorating
- Preheat the oven to 170C/340F and line a baking tray with baking paper
- Place the egg whites in a large bowl and whisk until foamy, then add the white sugar and whisk until stiff peaks
- Add the egg yolks and whisk until smooth
- Sift in the flour and fold until just combined
- Transfer to a piping bag fitted with a large round tip and pipe 9cm long fingers on the lined baking tray
- Dust generously with icing sugar, then bake for 15 minutes or until golden brown
- Heat a pot of water over the stove until boiling and place a large heatproof bowl over the pot
- Add the egg yolks and biscoff, and whisk constantly until doubled in volume
- Remove from the heat and cool
- Add the rum and mascarpone cheese and whisk until smooth
- In another bowl whip the thickened cream until stiff peaks
- Fold the cream into the mascarpone mixture and reserve in the fridge until assembly
- Combine the brewed coffee and sugar, and stir until dissolved
- Pour into a shallow bowl and set side until assembly
- Prepare a 1.5L baking dish or small containers of your choice
- Dip the lotus cookies in the coffee soak and create a layer at the bottom of your chosen dish
- Top with a layer of mascarpone cream
- Dip the ladyfingers in the coffee soak and create a layer ontop
- Repeat, alternating between ladyfingers and lotus cookies, until the cookies and cream have all been used
- Smooth the top off with an offset spatula
- Pipe a swirl of whipped cream, optional
- Reserve in the fridge overnight and dust with cocoa powder before serving
Keywords: biscoff, lotus, speculoos, speculaas, cookie butter, caramelised, mascarpone, cream, tiramisu, ladyfingers