Biscomissu! A tiramisu with lotus biscoff

The biscomissu!!

A tiramisu with a lotus biscoff touch - because lets admit it, biscoff makes everything better 😉

Biscomissu by @walla_abueid

Ingredients
- 600 ml thickened cream (heavy whipping cream)
- 1 packet sponge fingers
- 1.5 tablespoons sugar
- 1 tablespoon vanilla
- 1 cup milk, I water, coffee of choice and sugar (to taste) for the coffee mixture
- 1/2 jar lotus biscoff spread
- Some biscoff biscuits for decoration

Method
- Whip cream, sugar and vanilla until stiff peaks form. Place in a piping bag
- Melt the biscoff jar in the microwave and place in a piping bag
- In a plate, heat the milk or Water until warm, add a bit of water, coffee and sugar to taste. Mix until coffee and sugar dissolve.
- Dip sponge fingers in the coffee mix and layer on a platter. Whip cream on top than drizzle Biscoff spread.
- Repeat the layering, ending with a layer of cream, Biscoff spread and biscuits.
- Refrigerate for at least 4 hours or overnight and enjoy!

* note: I don’t like mascarpone cheese in my tiramisu, but if you do you can totally add it 😉
Here’s the link for the piping bags I use and recommend: https://rstyle.me/cz-n/fb4kdnc6rnp
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