Lotus Biscoff Tiramisu Delight
Indulgent Lotus Biscoff Tiramisu Recipe
Experience a delightful twist on a classic with this Lotus Biscoff Tiramisu! We’ve infused the creamy mascarpone cheese filling with the irresistible caramel-spiced flavor of Lotus Biscoff cookies. The result is a dessert that’s wonderfully sweet, with a subtle hint of coffee and the luxurious texture of smooth cream. Each bite offers a harmonious blend of sweet lotus, fragrant coffee, and velvety mascarpone. Let’s embark on creating this heavenly Lotus Tiramisu!
Equipment- One 14*14*6.5cm square dish
Lotus Cheese Cream- 2 egg yolks
- 30g granulated sugar
- 1/2 tsp vanilla extract
- 200g mascarpone cheese
- 150g heavy cream
- 70g Lotus Biscoff cookies (for filling)
Coffee Syrup- 50g hot water
- 5g granulated sugar
- 4g instant coffee
Other Ingredients- Approx. 15 Lotus Biscoff cookies (for dipping)
- 1 Lotus Biscoff cookie (for decoration)
- 2 egg yolks
- 30g granulated sugar
- 1/2 tsp vanilla extract
- 200g mascarpone cheese
- 150g heavy cream
- 70g Lotus Biscoff cookies (for filling)
Coffee Syrup- 50g hot water
- 5g granulated sugar
- 4g instant coffee
Other Ingredients- Approx. 15 Lotus Biscoff cookies (for dipping)
- 1 Lotus Biscoff cookie (for decoration)
- Approx. 15 Lotus Biscoff cookies (for dipping)
- 1 Lotus Biscoff cookie (for decoration)
Cooking Instructions
Step 1
First, let’s prepare the coffee syrup. In a small bowl, combine the hot water, sugar, and instant coffee. Stir well until the sugar is completely dissolved. Set aside to cool completely.
Step 2
Next, prepare the Lotus Biscoff cookies for the cream filling. Place the cookies in a resealable bag and crush them into small crumbs using a rolling pin. Some small chunks are perfectly fine.
Step 3
In a separate bowl, gently soften the mascarpone cheese with a spatula. Be careful not to overmix, as this can cause the cheese to separate. A light, smooth consistency is what we’re aiming for.
Step 4
In another clean bowl, whip the heavy cream until it just holds soft peaks (when you lift the whisk, the tip should curl slightly). Avoid over-whipping. Refrigerate the whipped cream until needed.
Step 5
Now, let’s make the egg yolk base for the cream. In a bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
Step 6
Prepare a double boiler by setting a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Add the egg yolk mixture to the bowl. Whisk continuously while gently heating, until the mixture reaches 65°C (149°F). This step gently cooks and pasteurizes the yolks. For a sweeter tiramisu, you can adjust the sugar to between 20-30g according to your preference.
Step 7
Once the egg yolk mixture reaches 65°C, remove it from the double boiler. Using a hand mixer, whip the mixture until it becomes pale yellow, thick, and has increased in volume. As you whip, the temperature will decrease. After sufficient whipping, place the bowl in an ice bath (a bowl filled with ice water) and continue to whisk until the mixture cools down to 25-30°C (77-86°F). It’s crucial that this mixture isn’t too hot, otherwise, it will melt the mascarpone cheese.
Step 8
Gently fold the cooled, whipped egg yolk mixture into the softened mascarpone cheese. Mix until just combined.
Step 9
Add the chilled whipped cream to the mascarpone and egg yolk mixture. Using a spatula, carefully fold everything together until just incorporated. Be gentle to maintain the lightness of the cream.
Step 10
Your delicious Lotus cheese cream is now ready!
Step 11
Gently fold the crushed Lotus Biscoff cookies into the cheese cream mixture. Mix until the cookie crumbs are evenly distributed.
Step 12
Set the completed Lotus cheese cream aside for a moment.
Step 13
Prepare the Lotus Biscoff cookies for dipping. Quickly dip each cookie into the cooled coffee syrup, ensuring they are lightly soaked but not soggy. They should be firm enough not to break apart.
Step 14
Arrange the dipped Lotus Biscoff cookies in a single layer at the bottom of your prepared square dish, covering the base completely. About 15 cookies should be sufficient.
Step 15
Spread half of the Lotus cheese cream mixture evenly over the layer of cookies.
Step 16
Add another layer of Lotus Biscoff cookies, again briefly dipped in the coffee syrup.
Step 17
Top with the remaining Lotus cheese cream, spreading it evenly to create a smooth surface. Decorate with a whole Lotus Biscoff cookie on top. Chill in the refrigerator for at least 3 hours before serving for the best texture and flavor.
