Biscoff Tiramisu is a delicious twist on the classic Italian dessert, combining the rich creaminess of tiramisu with the caramelized spice of Biscoff cookies and spread. Perfect for any occasion, this dessert is sure to impress with its indulgent flavors and no-bake simplicity.
Ingredients
- For the Cream Layer:
- 1 cup (240ml) heavy whipping cream
- 8 oz (225g) mascarpone cheese
- 1/3 cup (80g) granulated sugar
- 1 tsp vanilla extract
- For the Cookie Layer:
- 1 to 2 cups Biscoff cookies (approx. 20–25 cookies)
- 1 cup (240ml) brewed coffee, cooled (optional: add 1 tbsp sugar)
- For the Topping:
- 1/2 cup (125g) Biscoff spread, melted
- Crushed Biscoff cookies (for garnish)
Instructions
- Prepare the Cream Layer:
- In a large mixing bowl, whip the heavy cream until stiff peaks form.
- In another bowl, combine mascarpone cheese, sugar, and vanilla extract, and mix until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
- Dip the Cookies:
- Briefly dip each Biscoff cookie into the cooled coffee (if using). Avoid soaking the cookies to prevent them from becoming too soggy.
- Assemble the Tiramisu:
- Spread a thin layer of the mascarpone cream mixture at the bottom of your serving dish.
- Arrange a layer of dipped Biscoff cookies over the cream.
- Spread another layer of the cream mixture over the cookies. Repeat the layers, ending with a layer of cream on top.
- Add the Topping:
- Drizzle the melted Biscoff spread over the top layer of cream. Use a spatula or spoon to create a swirled effect.
- Garnish with crushed Biscoff cookies for extra texture and flavor.
- Chill and Serve:
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve chilled and enjoy!
Serving and Storage Tips
- Serve Biscoff Tiramisu chilled, as this enhances the creamy and spiced flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a unique presentation, assemble the tiramisu in individual glasses or jars.
FAQs
1. Can I substitute mascarpone cheese with cream cheese?
Yes, you can use cream cheese, but the flavor and texture will differ slightly. Mascarpone offers a smoother, creamier texture closer to traditional tiramisu.
2. Is coffee necessary for Biscoff Tiramisu?
No, coffee is optional. You can use milk or a coffee substitute for dipping the cookies if you prefer a non-caffeinated version.
3. Can I make Biscoff Tiramisu in advance?
Absolutely! It’s recommended to prepare it a day ahead to allow the flavors to meld and the dessert to set properly.
4. What can I use instead of Biscoff cookies?
If you can’t find Biscoff cookies, you can use graham crackers or digestive biscuits, but the flavor profile will change slightly.
Biscoff Tiramisu
Biscoff Tiramisu is a delightful twist on the classic Italian dessert, replacing traditional ladyfingers with Biscoff cookies and incorporating Biscoff cookie butter into the creamy layers. This no-bake treat combines the rich flavors of coffee and caramelized spice, making it a crowd-pleaser for any occasion.
Ingredients
- Biscoff Mascarpone Cream:
- 8 ounces (226g) mascarpone cheese, chilled
- ½ cup (140g) Biscoff cookie butter
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- 2 cups (480g) heavy whipping cream, chilled
- Assembly:
- 50–60 Biscoff cookies
- 1½ cups strong coffee or espresso, cooled
- Cocoa powder, for dusting
- Additional Biscoff cookies or crushed Biscoff crumbs, for garnish (optional)
Instructions
- Prepare the Biscoff Mascarpone Cream:
- In a large mixing bowl, combine the mascarpone cheese, Biscoff cookie butter, sugar, vanilla extract, and salt.
- Using an electric mixer on low speed, blend the ingredients until smooth and creamy, about 30-60 seconds. Avoid overmixing to prevent the mascarpone from curdling.
- Add the chilled heavy whipping cream to the bowl.
- Increase the mixer speed to medium and whip the mixture until stiff peaks form, approximately 1-2 minutes. The cream should be thick and hold its shape.
- Use a spatula to gently fold the mixture, ensuring all ingredients are well incorporated.
- Assemble the Tiramisu:
- Briefly dip each Biscoff cookie into the cooled coffee or espresso for 1-2 seconds. Do not soak them, as they can become too soft.
- Arrange a layer of the dipped cookies in the bottom of your chosen serving dish (an 8×8-inch square dish works well).
- Spread half of the Biscoff mascarpone cream evenly over the cookie layer.
- Repeat the process with another layer of coffee-dipped Biscoff cookies.
- Top with the remaining mascarpone cream, spreading it smoothly to cover the cookies completely.
- Chill:
- Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the dessert to set properly.
- Serve:
- Before serving, dust the top of the tiramisu with a generous layer of cocoa powder using a fine-mesh sieve.
- For added decoration, garnish with whole or crushed Biscoff cookies.
- Slice and serve chilled.
Notes
- Ensure the mascarpone cheese and heavy cream are well chilled before use to achieve the best consistency.
- If you prefer an alcohol-infused tiramisu, consider adding a tablespoon of coffee liqueur or rum to the cooled coffee before dipping the cookies.
- This recipe can be adapted into individual servings by assembling the tiramisu in small glasses or ramekins.