Easy Biscoff Tiramisu Recipe NoBake Lotus Dream

Instructions:

1. Prepare the Soaking Liquid: Whisk together cooled coffee, hot water, optional spirits, and 1 tsp vanilla extract in a shallow dish. Set aside.
2. Make the Cream Base: In a large bowl, gently whisk the cold mascarpone, sugar, and 1 tsp vanilla extract until just smooth. Do not overmix.
3. Whip the Cream: In a separate, clean bowl, whip the cold heavy cream until stiff peaks form (when the whisk is lifted, the peaks stand up straight).
4. Fold Together: Gently fold the whipped cream into the mascarpone mixture in two additions until homogenous and fluffy. Be careful not to knock out the air.
5. Prepare the Dish: Lightly spread a thin layer of the mascarpone cream on the bottom of your 8x8 inch serving dish.
6. First Cookie Layer: Quickly dip one Biscoff cookie at a time into the soaking liquid (about 1-2 seconds per side—don't let them get mushy!). Arrange a single, tightly packed layer over the cream base.
7. Biscoff Spread Layer: Drizzle or spoon half of the slightly warmed Biscoff spread evenly over the soaked cookies.
8. Cream Layer: Spread half of the remaining mascarpone cream mixture evenly over the Biscoff spread layer.
9. Second Cookie Layer: Repeat the dipping and layering process with the remaining Biscoff cookies.
10. Final Cream Layer: Top with the remaining mascarpone cream, smoothing the top with a spatula.
11. Chill and Set: Cover the dish tightly with cling film and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the layers to firm up.
12. Garnish and Serve: Just before serving, sprinkle the crushed Biscoff crumbs generously over the top.