No Bake Lotus Biscoff Tiramisu

$- 250g mascarpone cheese - 200ml heavy cream - 100g powdered sugar - 1 teaspoon vanilla extract - 200g Lotus Biscoff cookies - 150ml strong brewed coffee, cooled - 2 tablespoons coffee liqueur substitute (like chocolate syrup or more coffee) - Cocoa powder for dusting - Crushed Lotus Biscoff cookies for garnish Mascarpone cheese forms the creamy base. It has a rich, smooth texture. Heavy cream adds volume and lightness. When whipped, it gives the tiramisu its airy feel. Powdered sugar sweetens the mix without grit. Lotus Biscoff cookies bring a unique taste. Their caramel notes pair well with coffee. Strong brewed coffee offers depth. It enhances the flavors and adds a delightful kick. The coffee liqueur substitute can add extra sweetness if you prefer. Choose high-quality mascarpone for the best taste. Fresh heavy cream whips better, so check the date. For coffee, use a strong brew, like espresso, for a bold flavor. If you like less coffee taste, use chocolate syrup instead of liqueur. This dessert can be made ahead. It improves in flavor the longer it chills. When serving, the dusting of cocoa and crushed cookies adds a nice finish. Enjoy this treat with family or friends! Start by getting a mixing bowl. Add 250g of mascarpone cheese, 100g of powdered sugar, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they are smooth and creamy. This step is key for a rich flavor. In a separate bowl, whip 200ml of heavy cream until it forms stiff peaks. This makes your dessert light and airy. Now, gently fold the whipped cream into the mascarpone mixture. Be careful not to stir too hard, as we want to keep that fluffiness. Set this mixture aside for later. Next, take 200g of Lotus Biscoff cookies. Dip each cookie quickly into 150ml of cooled strong brewed coffee. If you like, add 2 tablespoons of a coffee liqueur substitute, like chocolate syrup. Lay the dipped cookies in a single layer in a rectangular dish. This makes the base of your tiramisu. Spread half of the mascarpone mixture over the cookies. Smooth it out evenly for a nice finish. Repeat the process by dipping more cookies and layering them on top of the mascarpone. Once done, top this layer with the rest of the mascarpone mixture, smoothing it again for that perfect look. Now, cover the dish with plastic wrap. Place it in the fridge for at least 4 hours. For the best taste, let it chill overnight. This helps the flavors meld together. Before you serve, dust the top with cocoa powder. You can also sprinkle crushed Lotus Biscoff cookies on top for extra crunch and flavor. Enjoy this delightful dessert with friends and family! To get great whipped cream, start with cold heavy cream. Use a chilled bowl and whisk. Whip until you see stiff peaks. This means the cream holds its shape. Don’t over-whip. If you do, it can turn into butter. Gently fold the whipped cream into the mascarpone mix. This keeps the air in the cream, making it light. Layering is key to a great no bake Lotus Biscoff tiramisu. First, dip the cookies in coffee quickly. Don’t let them soak too long or they will be mushy. Lay the cookies flat in a single layer. Spread half of the mascarpone mix over the cookies. Repeat the dipping and layering. This creates a nice balance of flavors and textures. One common mistake is not letting the tiramisu chill long enough. It needs at least four hours in the fridge. If you skip this, the layers won't set properly. Another mistake is over-mixing the mascarpone and whipped cream. Be gentle when folding. Lastly, don’t forget to dust cocoa powder before serving. It adds a nice finish and flavor. {{image_2}} You can make this dessert even better by adding different flavors. For a chocolate twist, mix in cocoa powder or chocolate syrup into the mascarpone. You can also layer in chocolate cookies for extra crunch. If you prefer vanilla, just increase the vanilla extract in the mascarpone mixture. It makes the dessert taste richer and more fragrant. If you need a lactose-free version, swap out the mascarpone cheese for a lactose-free cream cheese. Use coconut cream instead of heavy cream for a dairy-free option. For gluten-free needs, choose gluten-free cookies. There are many brands that offer gluten-free Lotus-style cookies. These swaps let everyone enjoy this treat! Serve your No Bake Lotus Biscoff Tiramisu in individual cups for a fun twist. You can also layer it in a jar for a cute dessert to take on-the-go. For a crunchy topping, sprinkle crushed cookies or nuts on top. You can even add fresh fruits like strawberries or raspberries for a pop of color and flavor. To keep your No Bake Lotus Biscoff Tiramisu fresh, use an airtight container. This will help it stay moist and tasty. If you keep it in the original dish, cover it tightly with plastic wrap. This keeps air out and prevents drying. Always store it in the fridge until you are ready to serve. You can freeze this dessert, but it might change the texture. To freeze, slice it into portions. Wrap each piece in plastic wrap and then place them in a freezer bag. This way, you can enjoy a piece later. When you want to eat it, let it thaw in the fridge overnight. The No Bake Lotus Biscoff Tiramisu lasts about 3 to 4 days in the fridge. The flavors deepen as it sits. For the best taste, eat it within the first two days. After that, check for any signs of spoilage. If it smells off, it's best to throw it away. Yes, you can. If you want to try other cookies, go for a chocolate wafer or ladyfingers. Both options work well. They will give a different flavor but still taste great. Just remember to dip them in coffee too. This adds moisture and flavor. You should chill it for at least 4 hours. However, overnight is best for rich flavor. The longer it sits, the better the layers mix. This waiting time helps the cookies soften just right. You want a creamy texture that melts in your mouth. If you need a substitute for heavy cream, use whipped coconut cream. It gives a nice texture and flavor. You can also try using milk with a bit of butter. Mix ¾ cup of milk with ¼ cup melted butter. This mix can help create a similar result. This blog detailed the key ingredients and steps to make delicious No Bake Lotus Biscoff Tiramisu. We explored tips for perfect whipped cream and common mistakes to avoid. You learned about tasty flavor options and dietary substitutes. Proper storage methods were also discussed to keep your dessert fresh. Making this dessert is fun and rewarding. Enjoy your tasty creation and impress your family and friends!$

Indulge in the decadent flavors of this No Bake Lotus Biscoff Tiramisu that’s perfect for any dessert lover! With creamy mascarpone, rich coffee, and crunchy Lotus Biscoff cookies, this easy recipe is a showstopper. Get ready to impress your guests with minimal effort! Click to explore the full recipe and bring this delightful treat to your table. #NoBakeDesserts #Tiramisu #LotusBiscoff #DessertRecipes

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Ingredients

250g mascarpone cheese

200ml heavy cream

100g powdered sugar

1 teaspoon vanilla extract

200g Lotus Biscoff cookies

150ml strong brewed coffee, cooled

2 tablespoons coffee liqueur substitute (like chocolate syrup or more coffee)

Cocoa powder for dusting

Crushed Lotus Biscoff cookies for garnish

Instructions

In a mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate it. Set aside.

Quickly dip each Lotus Biscoff cookie into the cooled coffee (and coffee liqueur substitute if using) and lay them in a single layer in a rectangular dish.

Spread half of the mascarpone mixture over the layer of dipped cookies, smoothing it evenly.

Repeat the process by dipping more cookies and layering them on top of the mascarpone mixture.

Top the second layer of cookies with the remaining mascarpone mixture, smoothing the top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, dust the top with cocoa powder and garnish with crushed Lotus Biscoff cookies.

Prep Time: 15 minutes | Total Time: 4 hours (plus chilling) | Servings: 8