Lotus Biscoff Raspberry Tiramisu (No-Bake, Easy Tray Dessert)

This Lotus Biscoff raspberry tiramisu is a chilled, no-bake dessert with soft ladyfingers, a mascarpone-Biscoff cream, crushed Lotus biscuits, and fresh raspberries layered in a small pan.

It has the same easy layering style as tiramisu, but the flavor is different: caramelized biscuit from the Biscoff, a light tang from mascarpone, and fresh raspberries that keep it from tasting too heavy. It slices well after chilling, and it’s the kind of dessert that looks finished without much decorating.

Why this version works

The main reason this one turns out well is the balance.

Biscoff desserts can get too sweet very quickly, especially when they include both spread and biscuits. Raspberries fix that. They cut through the richness and make each bite taste fresher.

I also like this method because the filling is whipped just enough to spread easily. It should not be over-whipped into a stiff mousse. A slightly softer filling gives a better tiramisu texture after chilling.

Another good point: the ladyfingers are dipped in milk, not coffee, so the Biscoff and raspberry flavors stay the focus.

Ingredient breakdown

Ladyfingers

These make the base and middle layer.

They soften in the fridge and absorb moisture from the cream, so the dessert becomes sliceable and spoon-soft without turning into mush (as long as they are dipped quickly).

Milk

Milk is used for dipping the ladyfingers.

It keeps the dessert mild and lets the Biscoff and raspberries stand out. You only need a quick dip, not a soak.

Mascarpone

Mascarpone gives the filling that classic tiramisu feel.

It makes the cream rich and smooth without needing cream cheese or extra stabilizers. Brief mixing is enough before adding the other ingredients.

Powdered sugar

Just a little is used here.

The Biscoff spread and biscuits already bring sweetness, so powdered sugar is there mainly to round out the mascarpone and cream.

Biscoff spread

This is the flavor layer in the cream.

It adds that caramel-spiced biscuit taste and gives the filling a slightly deeper color and richer finish. A small amount goes a long way.

Cold whipping cream

This makes the filling light enough to spread and chill nicely.

The cream must be cold so it whips properly. If it’s warm, the filling will stay loose and won’t set well in the fridge.

Lotus biscuits

Crushed Lotus biscuits go between the layers and on top.

They add texture and more Biscoff flavor without making the cream too dense. I like them crushed, not powdered completely, so you still get a little bite.

Raspberries

Raspberries are what make this dessert taste balanced.

They add freshness and a slight tartness that works really well with mascarpone and Biscoff. Fresh raspberries hold their shape best, but the texture is still nice if you use thawed and drained frozen raspberries.

Before you start (small things that help)

Use a cold bowl and cold cream for the filling.

Don’t fully crush the Lotus biscuits into dust. A rough crumb works better here.

Dip the ladyfingers quickly. If you leave them in milk too long, the bottom layer can go soggy.

Keep the filling slightly soft. It should spread with a spoon without dragging the first layer around.

Step-by-step instructions

1) Prep the pan and ingredients

Set out your pan, milk for dipping, and all filling ingredients.

Crush the Lotus biscuits and keep them ready in a small bowl. Wash the raspberries and pat them dry gently so they don’t water down the top layer.

2) Make the first ladyfinger layer

Dip each ladyfinger briefly in milk and arrange them in the pan to form the first layer.

Work one by one instead of dipping a batch at once. That keeps the texture even and avoids broken ladyfingers.

3) Whip the filling

Start by mixing the mascarpone with powdered sugar just until smooth.

Add the Biscoff spread and cold whipping cream, then whip until you get a creamy filling that holds shape but is still easy to spread. It should not be very stiff.

Split the filling into two equal parts for the two layers.

4) Build the first cream layer

Spread the first half of the filling over the ladyfingers.

Use the back of a spoon and go gently so you don’t pull up the soaked biscuits underneath.

Scatter some crushed Lotus biscuits over the cream, then add half of the raspberries.

5) Add the second ladyfinger layer

Make a second layer of milk-dipped ladyfingers on top.

Try to place them evenly so the final slices cut cleanly later.

6) Finish the top layer

Spread the remaining filling over the second ladyfinger layer.

Top with more crushed Lotus biscuits and the rest of the raspberries.

If you want a more finished look, drizzle a little melted Biscoff spread over the top. This is optional, but it makes it look nice with almost no effort.

7) Chill before serving

Refrigerate the dessert until the layers settle and the filling firms up enough to slice cleanly.

The texture improves after chilling, so don’t skip this step.

Tips for the best texture and flavor

Don’t overwhip the filling

This is the most important tip.

If the filling gets too firm before layering, it becomes harder to spread and the finished dessert can feel heavier than it should. Stop whipping when it is creamy and stable, not stiff.

Keep the ladyfingers lightly dipped

A quick dip is enough because they continue softening in the fridge.

If you soak them too much at the start, the dessert can collapse in the center and release liquid after a few hours.

Dry raspberries matter

If the raspberries are wet after washing, the top layer can become watery.

I usually rinse them, then let them dry on paper towels while I prepare the cream.

Chill long enough to slice

Even if it looks set early, the layers cut much better after a proper chill.

If you’re serving guests, make it ahead instead of rushing the chilling time.

Easy variations (without changing the method too much)

Use mixed berries

If you don’t have enough raspberries, add a few blueberries or chopped strawberries.

Raspberries still give the best contrast with Biscoff, but mixed berries work well too.

Add more crunch on top

Right before serving, add a small extra spoonful of crushed Lotus biscuits on top.

Do this at the last minute if you want the crumbs to stay crunchy.

Make it in cups

You can build the same dessert in individual glasses.

The method is the same: soaked ladyfingers, cream, crumbs, berries, then repeat. This is useful if you don’t want to slice and serve from a pan.

Storage and make-ahead notes

This dessert is good for making ahead.

Store it covered in the refrigerator. It keeps well for a couple of days, and the flavor is often even better the next day once the layers settle.

I wouldn’t freeze it if you want the best texture, especially because fresh raspberries can become watery after thawing.

Common mistakes to avoid

Soaking ladyfingers too long
This makes the layers too soft and hard to slice.

Using warm cream
The filling won’t whip properly and may stay runny.

Whipping the filling until very stiff
It spreads poorly and can feel too dense after chilling.

Adding raspberries that are too wet
Extra moisture can thin the top layer.

Skipping chill time
It will taste fine, but it won’t cut nicely.

How I like to serve it

I serve this cold, straight from the fridge.

For clean slices, use a sharp knife and wipe it between cuts. If I’m serving it casually, I just scoop it with a spoon and it still looks good because of the raspberries and biscuit crumbs on top.

It doesn’t need much on the side. Coffee, tea, or even plain cold milk works.

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