Description
Biscoff Tiramisu is a delightful twist on the classic Italian dessert, combining rich mascarpone cream with the unique caramelized flavor of Biscoff cookie butter and crispy Biscoff cookies soaked in strong coffee. This no-bake dessert is layered to perfection and chilled for several hours, resulting in a smooth, fluffy, and indulgent treat perfect for any occasion.
Ingredients
Scale
Cream Mixture
- 1 cup heavy whipping cream chilled
- ¼ cup sugar
- 8 ounces mascarpone cheese
- ½ cup Biscoff cookie butter
- 1 teaspoon vanilla extract
Assembly
- 1 cup strong coffee
- 32-50 Biscoff cookies (30-32 for dessert cups; 48-50 for baking dish)
- 1-2 tablespoons cocoa powder for dusting
Instructions
- Prepare Biscoff Cream: In a large mixing bowl, whip the chilled heavy cream and sugar using a hand mixer or stand mixer whisk attachment until soft peaks form. Add the mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream, then continue whipping until the mixture is smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
- Assemble in Baking Dish: Dip each Biscoff cookie into the strong coffee for 2-3 seconds, flipping to coat both sides, then layer them in the bottom of a 9″ x 6″ x 3″ baking dish. Create two layers of coffee-dipped cookies. Spread half of the Biscoff cream evenly over the cookie layers using an offset spatula or the back of a spoon, making sure to fill all corners. Repeat with the second layer of coffee-dipped cookies, then spread the remaining cream on top.
- Finish and Chill: Dust the top surface evenly with cocoa powder. Cover the baking dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and the dessert to set.
- Assemble Individual Cups (Optional): For individual servings, dip Biscoff cookies in coffee for 2-3 seconds and place them in the bottom of 7-oz dessert cups to form two layers. Transfer the Biscoff cream to a piping bag or ziplock bag with a ½-inch cut opening and pipe the cream over the cookie layers in a circular motion from edges to center. Dust with cocoa powder, chill, and garnish with a whole Biscoff cookie at an angle before serving.
Notes
- Chill the cream and mixing tools beforehand for better whipping results.
- Do not overwhip the mascarpone mixture as it can split; whip until just smooth and fluffy.
- You may need to break some Biscoff cookies to fit the size of your baking dish evenly.
- Instead of cocoa powder, top with crushed Biscoff cookies and a drizzle of warmed cookie butter for extra indulgence.
- For coffee-free version, substitute coffee with whole milk for soaking the cookies.
- Add 1-2 tablespoons dark rum or brandy to the cream or coffee for an alcoholic flavor boost, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 75 mg
