• In a small saucepan, bring together water, and coffee powder to a boil.
• Take this off the heat. Cool slightly. You can add 1-2 tablespoons of rum/ brandy/marsala to this mixture if you like. I didn't add any alcohol to this recipe.
• In a large bowl, combine the mascarpone cheese, and icing sugar.
• Whisk in the cream and Biscoff spread.

Assembly

• Dip each Lotus cookie into the coffee syrup. Make sure its a quick dip, you don't want the cookies to be too soggy.
• Arrange the soaked cookies in a single layer in your serving dish. I used an 8" square dish. Use whatever catches your fancy – a round plate, rectangle dish, or square pie dish.
• Spread a third half of the mascarpone mixture on top. 
• Repeat the layers twice. Dip the cookies, arrange them on top of the first layer of cream, and add another third of the cream mixture. Then the last layer of cookies, and then the remaining cream. Spread it evenly.
• Cover with cling wrap and refrigerate for a good 2-4 hours. Right before you serve, generously dust the tiramisu with cocoa powder. Top with a couple of Lotus cookies if you wish.
• Using a large spoon, scoop the tiramisu into individual plates. Enjoy!