Eggless Lotus Biscoff Tiramisu

Can you make a tiramisu without eggs? The short answer is yes, and it taste just as delicious as the original.

Tiramisu is one of those desserts that can be classified as 'elegant dessert'. It's a layered Italian dessert made with ladyfinger cookies, espresso, mascarpone cheese, eggs, sugar, Marsala wine, rum, and cocoa powder. By combining these ingredients, an intense yet refined dish was made.

There are a number of reason why tiramisu is so widely beloved. Being a no-bake dessert is certainly one of them and the sensation of the dessert melting in your mouth interrupted by a sudden burst of flavour from the soaked ladyfinger biscuit makes it a very fun experience to eat. With less than 10 ingredients to make, what's not to like?

For this recipe, we are tweaking it a little bit so we won't call it an authentic tiramisu recipe and risk the wrath of the Italians. Instead of rum and cocoa, we are going to inject some Lotus Biscoff flavour into the recipe by incorporating them into the layers as well as the topping. As for the base, we are also substituting the eggs with whipped cream. We know some people are a bit apprehensive when it comes to having raw eggs in their food so by switching it out, you get the same great taste minus the worry :)

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Ingredients

• 300g Ladyfinger biscuits

• 1½ tbsp instant espresso coffee

• 500ml hot water

• 80g lotus spread

• 8-12 pcs Lotus cookies, crushed

• 500g whipping cream

• 400g mascarpone cheese

• 60g honey

• 60g icing sugar

• 2 tsp vanilla extract

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Method

1. In a bowl, pour in the hot water and add espresso powder. Mix well, leave aside to brew and cool.

2. In a small bowl, heat the lotus spread in the microwave for about 10 seconds at a time, add to a small piping bag and set aside.

3. In a large mixing bowl, add the mascarpone, honey, vanilla extract and sift in the icing sugar. Using a hand mixer, mix well to combine. Set aside.

4. In a separate large mixing bowl, pour the whipping cream and beat to medium peak.

5. Fold the whipped cream into the mascarpone and mix well to combine. Place into a large piping bag to make assembly easier - optional.

6. Place about 8 pieces lotus biscuits in a resealable bag and crush into chunky pieces with a rolling pin.

7. Assembly time! Start by piping a layer of frosting, sprinkle the cookies crumbs followed by piping thin strips of the lotus spread on top. Dip the ladyfinger one at a time into the coffee and arrange neatly to cover the frosting layer. Repeat one more layer, finishing with a layer of frosting on top. Feel free to decorate and have fun. I’ve decided to use the rest of the lotus spread to create a pattern and sprinkle the leftover cookie crumbs around the sides.

8. Chill the tiramisu for about 3-4 hours or overnight preferably. Serve and enjoy!

** Try adding a sprinkle of flakey sea salt before serving. The salt balances out the sweetness from the Lotus Biscoff :)