Ingredients
Method
Prepare the pan
- Use a 20×20 cm pan and keep all ingredients ready. Crush the Lotus biscuits and set aside. Wash and dry the raspberries gently.
Make the first ladyfinger layer
- Pour the milk into a shallow bowl. Dip each ladyfinger briefly in milk and arrange them in a single layer in the pan.
Make the filling
- In a mixing bowl, briefly mix the mascarpone cheese with the powdered sugar until smooth.
- Add the Biscoff spread and cold whipping cream.
- Whip until creamy and combined. The filling should hold shape but remain slightly soft (do not whip until very stiff).
- Divide the filling into 2 equal parts.
First filling layer
- Spread the first half of the filling evenly over the ladyfingers.
- Sprinkle with 2–3 tbsp of crushed Lotus biscuits.
- Add 100 g raspberries over the top.
Second ladyfinger layer
- Dip the remaining ladyfingers briefly in milk and arrange them as a second layer over the raspberries and filling.
Finish the dessert
- Spread the second half of the filling on top.
- Sprinkle with the remaining crushed Lotus biscuits.
- Top with the remaining 100 g raspberries.
Optional decoration
- Melt 2 tsp Biscoff spread and drizzle over the top.
Chill
- Refrigerate for 2–3 hours, or until the dessert is set and easy to slice.
Video
Notes
- Dip the ladyfingers quickly to avoid a soggy dessert.
- Keep the whipping cream cold so the filling whips properly.
- Do not overwhip the filling; a softer cream spreads better and gives a nicer tiramisu texture.
- Best served chilled.
- Store covered in the refrigerator for up to 2 days.