Pour heavy cream into a medium-sized bowl and add sugar. Beat the cream and sugar until stiff peaks form and set aside.

Next, add mascarpone and ¼ cup of lotus biscoff spread to a bowl and mix until combined. Add ⅓ of the whipped cream mixture to the mascarpone and fold gently until. Repeat for the remaining whipped cream.

Grab another bowl and combine milk and 3 tablespoon of melted lotus biscoff spread. Stir well. Then, dip one ladyfinger in for 10 seconds and it to the dish. Repeat this step until the base of the dish is covered with ladyfingers.

Then, add half of the creamy lotus biscoff mixture to the dish and flatten it using a smoother.

Then, add another layer of ladyfingers to the dish and another layer of the creamy mixture.

Heat the remaining lotus biscoff spread in a microwave for 30 seconds. Then pour it on top of the tiramisu making sure it is fully covered. Let the dessert set in the fridge for at least six hours.