Print

Biscoff Tiramisu Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 141 reviews

A luscious and creamy twist on a classic Italian dessert, this Biscoff Tiramisu combines the rich flavors of mascarpone cheese and Biscoff cookie butter with layers of coffee-soaked Biscoff cookies. Finished with a dusting of cocoa powder, this no-bake dessert is perfect for an indulgent treat that requires minimal preparation and long chilling time to meld the flavors beautifully.

Ingredients

For the Cream Mixture

  • 1 cup heavy whipping cream
  • 0.25 cup sugar
  • 8 oz mascarpone cheese
  • 0.5 cup Biscoff cookie butter
  • 1 tsp vanilla extract

For the Layers

  • 1 cup strong coffee (cooled)
  • 50 pieces Biscoff cookies
  • 2 tbsp cocoa powder for dusting

Instructions

  1. Whip the Cream: In a mixing bowl, beat the chilled heavy whipping cream and sugar together using a hand mixer or stand mixer until stiff peaks form, which means the cream holds firm peaks when the beaters are lifted.
  2. Prepare the Mascarpone Mixture: In a separate bowl, combine the mascarpone cheese, Biscoff cookie butter, and vanilla extract. Mix thoroughly until the mixture is smooth and well incorporated without lumps.
  3. Fold the Mixtures: Gently fold the whipped cream into the mascarpone mixture. Use a spatula and fold carefully to ensure the mixture remains light and airy without losing volume.
  4. Prepare the Cookie Layers: Quickly dip each Biscoff cookie into the cooled strong coffee, ensuring not to soak them too long so they remain intact but absorb enough coffee flavor.
  5. Layer the Dessert: Arrange a layer of dipped cookies at the bottom of your serving dish. Spread a thick layer of the mascarpone and cream mixture over the cookies. Repeat the layering process, finishing with a top layer of the mascarpone cream.
  6. Chill and Serve: Dust the top layer with cocoa powder. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to allow the tiramisu to set and flavors to meld beautifully.

Notes

  • Use freshly brewed strong coffee and let it cool before dipping the cookies to prevent sogginess.
  • For best results, chill the mixing bowl and beaters before whipping the cream.
  • Biscoff cookie butter can be slightly warmed to soften for easier mixing.
  • This recipe requires at least 4 hours of chilling for proper setting but is best prepared the night before.
  • For a decorative touch, consider grating some Biscoff cookies or chocolate shavings on top along with the cocoa powder.

Find it online: https://oliviabakes.com/biscoff-tiramisu-recipe/