Biscoff Tiramisu Recipe

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The Comfort of Biscoff Tiramisu Recipe

There’s something wonderfully cozy about a tiramisu that’s been reinvented with the warm, caramelized notes of Biscoff cookies. I love how this Biscoff Tiramisu Recipe brings a velvety, aromatic twist to the classic Italian dessert, transforming it into a golden indulgence that feels like home in every bite. Its layers are soft yet lightly crisp, with the deep coffee soak balancing the sweet, spiced cookie butter flavors beautifully.

You’ll notice how the Biscoff cookies transform from crisp biscuits into pillowy bedrocks of flavor once dipped in strong coffee, soaking just enough without getting soggy. And the mascarpone mixture, enriched with luscious Biscoff cookie butter, creates a creamy dream that’s both comforting and indulgent. It’s an easy recipe to pull together on a quiet weekend, and you’ll be rewarded with something that’s both familiar and exciting.

Over time, I’ve made this tiramisu for friends and family gatherings, and it’s always the dessert that disappears first. The balance between sweet, creamy, and just a touch of bitterness is spot on. Trust me, once you try this joyous blend of flavors, it might just become your favorite twist on tiramisu too.

Ingredient Guide

• Heavy whipping cream (1 cup): Provides the airy structure and lightness when whipped; you can substitute with coconut cream for a dairy-free option.
• Sugar (¼ cup): Sweetens the cream gently; adjust to taste but be mindful not to overpower.
• Mascarpone cheese (8 oz): The creamy heart of the tiramisu, rich and velvety; substitute with cream cheese mixed with a splash of heavy cream if needed.
• Biscoff cookie butter (½ cup): Adds signature spiced caramel notes and richness; if you can’t find Biscoff, try speculoos or other cookie butters.
• Vanilla extract (1 tsp): Enhances the overall aroma and depth.
• Strong coffee (1 cup): Cools slightly before dipping cookies; espresso or dark roast works best to balance sweetness.
• Biscoff cookies (50 pieces): The base layers—lightly crisp and spiced, perfect for soaking.
• Cocoa powder (2 tbsp): For dusting, adds a touch of bitterness and finishes the dish elegantly.

Prep Before You Begin

Preparation is key with any tiramisu, and this Biscoff Tiramisu Recipe is no exception. I always recommend starting with a tidy mise en place: chill your heavy cream ahead of time for easier whipping, brew and cool your coffee so it’s just right for dipping, and have all your ingredients measured out. Since no baking’s involved, your kitchen stays pleasantly cool, but having a sturdy mixing bowl and spatula nearby will make folding the cream a dream.

How to Make Biscoff Tiramisu Recipe

1. Beat the chilled heavy whipping cream and sugar in a large bowl with a hand mixer or stand mixer until you see stiff, glossy peaks. This airy texture is what gives the tiramisu its cloud-like feel, so don’t rush this step—you’ll notice the cream thickens and gains a gentle sheen when it’s ready.
2. In a separate bowl, blend mascarpone cheese, Biscoff cookie butter, and vanilla extract until smooth and silky. The cookie butter infuses that decadent caramel spice flavor, which makes this recipe special. Take a moment to savor the aroma—it’s a warm invitation in itself.
3. Gently fold the whipped cream into the mascarpone mixture until fully combined. Use a spatula and fold with care to keep the airiness intact. This folding technique helps maintain the light texture instead of deflating the cream.
4. Dip each Biscoff cookie briefly into the cooled, strong coffee—just a quick dip, so the cookies soak up enough liquid but don’t become mushy. You’ll feel the perfect balance between crisp and tender as you layer them into your serving dish.
5. Layer the dipped cookies evenly at the bottom of your dish. Over this, spread a generous thick layer of the mascarpone and Biscoff cream mixture. Repeat these layers until you finish with a top layer of the creamy mascarpone blend.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Biscoff Tiramisu Recipe turns out reliably amazing.

6. Dust the top layer generously with cocoa powder, giving that classic finish with a slightly bitter contrast to the sweet cream and cookies.
7. Cover the tiramisu and chill it in the refrigerator for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the textures to soften perfectly, which is the magic behind every great tiramisu.

Creative Variations for Biscoff Tiramisu Recipe

• Add a splash of amaretto or coffee liqueur to the coffee for an adult twist.
• Swap the coffee for spiced chai tea for a comforting fall-kissed flavor.
• Incorporate chopped toasted nuts like hazelnuts or almonds between layers for added crunch.
• Top with whipped cream and caramel drizzle before serving for extra indulgence.
• Use vegan mascarpone alternatives and coconut-based cream to make a dairy-free version.
• Mix in a handful of chocolate chips or shavings for the chocoholic in you.

Storage, Freezing & Reheating

• Store leftovers covered tightly in the fridge for up to 3 days—freshness and texture hold beautifully.
• Freeze portions individually for up to 1 month; thaw overnight in the fridge before serving.
• Avoid reheating since tiramisu is best enjoyed chilled and creamy.
• If the dessert seems firm after chilling, let it sit at room temperature for 10-15 minutes to soften and fully release its flavors before digging in.

Biscoff Tiramisu Recipe FAQs

• Can I make this tiramisu ahead of time? Absolutely! In fact, it tastes even better after chilling overnight, letting all the flavors meld perfectly.
• What if I don’t have Biscoff cookie butter? You can substitute with speculoos spread or another cookie butter, but the iconic caramel spice flavor is the highlight here.
• How long should I dip the cookies in coffee? Just a second or two—enough for slight soaking without turning soggy, maintaining a lovely texture.
• Is mascarpone necessary? It’s traditional and gives that luscious texture, but a mix of cream cheese and heavy cream can work in a pinch.
• Can I use regular sugar? Yes, granulated sugar works fine. For a smoother texture, some prefer powdered sugar in the whipped cream.

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