No-bake Tiramisu Biscoff: revolution or just a fad?
Serves: 8
Preparation time: 25 min (+ 0 min cooking time)
Ingredients:
Lotus Biscoff biscuits: 250 g (approx. 20–24 biscuits)
Unsalted butter: 70 g (melted)
Cream cheese (like Philadelphia or mascarpone): 300 g (at room temperature)
Heavy cream (30–35%): 300 ml (very cold)
Icing sugar: 50 g
Speculoos spread (Biscoff spread): 220 g (200 g for finishing + 20 g for marbling) Sweetened condensed milk: 100 g Vanilla extract: 1 tsp
Salt: 1 pinch
Preparation (very detailed) :
**Prepare the crushed biscuits **: Place 180g of Lotus biscuits in a freezer bag and crush them finely with a rolling pin or use a food processor. Mix these crumbs with the melted butter until you obtain a moist, sandy texture. Set aside 2 tablespoons of these crumbs to sprinkle around the edge and keep the rest for the layers.
**Press down the first biscuit layer 
**: Pour most of the buttered crumbs into the bottom of a square dish (approximately 20 x 20 cm). Spread evenly and press down firmly with the back of a spoon or a glass to create a compact and even base. Place the dish in the refrigerator for 10 minutes to firm up the base.
**Prepare the mild cream cheese **: In a large bowl, whisk the cream cheese with the sweetened condensed milk and vanilla extract until smooth. Add a pinch of salt. Taste and adjust the sweetness if necessary.
**Whip the cream 
**: In a separate, very cold bowl, whip the heavy cream with the powdered sugar until stiff but soft peaks form. Be careful not to over-whip, as this will cause the cream to curdle.
**Gently fold in the cream 
**: Add one-third of the whipped cream to the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream with a spatula, using an up-and-down motion to maintain volume. 
**Assemble the layers 
**: Spread about a third of the cream over the biscuit base. Sprinkle a thin layer of biscuit crumbs (about 40g) over the cream, then repeat: a second layer of cream, another layer of crumbs, and finally a last layer of cream. Smooth the surface with a spatula.
**Prepare and spread with the speculoos spread 
**: Heat 200g of speculoos spread for 20–30 seconds in the microwave (or in a double boiler) to make it fluid. If it is too thick, add 1 tablespoon of warm cream and mix until it has a satiny consistency. Pour and spread gently over the cream in an even layer.
**Decorate and finish 
**: Using the 2 remaining whole biscuits, lightly place them in the center to decorate. Sprinkle the reserved crumbs around the edge of the dish for a clean finish. Cover the dish and refrigerate for at least 4 hours, ideally overnight, to allow the layers to solidify.
**Serve and slice neatly 
**: For clean slices, run a hot knife (dipped in hot water and wiped dry) between each cut. Serve chilled, cut into even squares, and enjoy.Recipe tip 
To make the speculoos spread easier to smooth, heat it gradually and mix in a spoonful of warm cream for a glossy, spreadable topping.Ingredient swap 
Substitute 300g of mascarpone for the cream cheese for a richer, less tangy texture.Cooking Tip 
Don’t over-whip the cream—stiff peaks will make the mixture lose its smoothness. Whip it at medium speed and stop as soon as it forms soft peaks.
Tips:• Prepare the dessert the day before: it will set and taste better after chilling overnight.
• For a lactose-free version, use a stable plant-based whipping cream and a thick plant-based cheese, adjusting the amount of sugar accordingly.
• For a clean cut, heat the knife between each slice and dry the blade.
