Description
Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of coffee-soaked Biscoff cookies and a rich, fluffy mascarpone cream infused with Biscoff cookie butter. Perfectly chilled and dusted with cocoa powder, this no-bake treat combines the warm caramelized flavor of Biscoff with the creamy texture of traditional tiramisu.
Ingredients
Scale
For the Biscoff Cream
- 1 cup heavy whipping cream chilled
- 1/4 cup sugar
- 8 ounces mascarpone cheese
- 1/2 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
For the Assembly
- 1 cup strong coffee
- 48 Biscoff cookies for baking dish (or 30-32 for dessert cups)
- 1-2 tablespoons cocoa powder for dusting
Instructions
- Prepare Biscoff Cream: In a large mixing bowl, whip the chilled heavy whipping cream with sugar using a hand mixer or stand mixer until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream. Continue whipping until the mixture becomes smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
- Dip and Layer Cookies: Dip each Biscoff cookie in the strong coffee for 2-3 seconds, flipping to coat both sides. Arrange a single layer of dipped cookies at the bottom of a 9″ x 6″ x 3″ baking dish. Repeat to make a second layer of coffee-soaked cookies.
- Add Cream Layers: Spread half of the prepared Biscoff cream evenly over the cookie layers using an offset spatula or the back of a spoon, filling corners and smoothing the surface.
- Build Second Layer: Repeat dipping and layering coffee-soaked Biscoff cookies over the cream. Finish by spreading the remaining cream mixture evenly over the top.
- Dust and Chill: Dust the top evenly with cocoa powder. Cover the baking dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld. Before serving, garnish with a few Biscoff cookies placed at an angle.
Notes
- Chill the heavy cream and mixing bowl beforehand to ensure better whipping results.
- Avoid overwhipping the cream mixture to prevent mascarpone from splitting.
- Break cookies as needed to fit your baking dish without gaps.
- For a special finish, dust with crushed Biscoff cookies and drizzle warm cookie butter melted in the microwave for 10-20 seconds.
- If you prefer a non-coffee version, soak the cookies in whole milk instead for 2-3 seconds.
- Optionally, add 1-2 tablespoons dark rum or brandy to the mascarpone cream or coffee for an alcoholic twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
