At my household, we all love tiramissu! It’s a simple dessert – layers of mascarpone cream and biscuits dipped in coffee – but it leaves no one indifferent to it.
Lotus cookies, in all their cinnammon and caramelized glory, are often served with coffee themselves. As such, it felt natural to combine these biscuits in a creamy and aromatic tiramissu.
The cake format in this recipe is just a presentation choice, but it can of course be layer in a tray as you would in a traditional recipe.
Lotus Tiramissu Cake
easy, indulgent and delicious!
Ingredients
- 320 g lotus cookies (about 41 cookies)
- 400 ml hot water
- 5 tbsp instant coffee
- 600 g mascarpone cheese
- 180 g lotus biscuit spread
- 1 tsp vanilla essence
- 2 tsp cinnammon
- 150 g white sugar
- 400 ml heavy cream
- q.b. cocoa powder
Instructions
Coffee
- In an electric kettle or in a pan, bring the water to a boil.
- Mix the hot water with the instant coffee in a tall glass. Set aside to cool down completely.
Mascarpone Lotus Cream
- In the mixer, beat the mascarpone cheese por a while until it is creamy.
- Next add the biscuit spread, sugar, vanilla and cinnammon, continuing to beat on medium speed.
- Lastly, pour in the heavy cream and increase the speed setting of your mixer. After a few minutes, you should have a stiff and smooth cream.
Assembling
- Line a 20 cm cake pan with cling wrap.
- Spread about 1/3 of the mascarpone cream on the bottom of the pan.
- Dip the cookies in the cold coffee, placing them horizontally over the cream later. Make layers of 2 cookies, using about 18 cookies in total.
- Repeat the previous steps – a mascarpone cream layer followed by another 18 cookies dipped in coffee. Finish with the last layer of cream.
- Refrigerate for at least 5 hours, or, ideally, overnight.
- Move the tiramissu to a serving plate and remove the cling wrap. Sift cocoa powder over the top of the cake and decorate with the remaining cookies.
