Biscoff Tiramisu
An exciting twist on the classic dessert, Biscoff tiramisu combines coffee, creamy mascarpone, and caramelized Biscoff cookies for a delightful treat.
Ingredients
Ingredients for Biscoff Tiramisu
- 250 grams Biscoff cookies
- 500 grams mascarpone cheese Use fresh mascarpone for best results.
- 300 ml heavy cream Whip until soft peaks form.
- 150 grams powdered sugar
- 2 cups brewed coffee, cooled Ensure coffee is completely cooled before use.
- 2 teaspoons vanilla extract
- Cocoa powder for dusting
- Biscoff spread, for layering (optional) Optional drizzle for added flavor.
Instructions
Preparation
- Start by brewing your coffee and letting it cool down to room temperature.
- Whip the heavy cream in a large mixing bowl until it forms soft peaks.
- Gradually add the powdered sugar and continue to whip until stiff peaks form.
- In another bowl, mix the mascarpone cheese with vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mix, combining it without losing the airy texture.
Assembly
- Set aside a shallow dish and pour the cooled coffee into it.
- Dip each Biscoff cookie into the coffee for a quick second on each side.
- Layer in a rectangular dish, starting with a layer of dipped cookies, followed by a generous layer of the mascarpone mixture.
- Repeat the process until you fill the dish, finishing with the mascarpone cream on top.
- Smooth it out with a spatula and dust generously with cocoa powder.
- Drizzle some Biscoff spread on top for an additional layer of flavor if desired.
- Cover the dish with plastic wrap and let it chill in the fridge for at least four hours, preferably overnight.
Serving
- Slice the Biscoff tiramisu into squares and use a spatula to lift each portion gently from the dish.
- Serve on dessert plates and sprinkle with extra cocoa powder, adding a dollop of whipped cream or a drizzle of Biscoff spread if desired.
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Notes
For best results, allow the tiramisu to chill overnight. Be careful not to oversoak the cookies in the coffee.