Description
Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of coffee-dipped Biscoff cookies and a smooth, fluffy mascarpone cream infused with Biscoff cookie butter. This no-bake treat is perfect for dessert lovers looking to impress with a unique flavor combination that blends the rich spice of Biscoff with the creamy texture of traditional tiramisu. Chill for at least 6 hours to achieve the perfect consistency and flavor melding.
Ingredients
Scale
Cream Mixture
- 1 cup heavy whipping cream chilled
- 1/4 cup sugar
- 8 ounces mascarpone cheese
- 1/2 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
Cake Layers
- 1 cup strong coffee
- 32-50 Biscoff cookies (use 30-32 for dessert cups; 48-50 for baking dish)
Finishing
- 1-2 tablespoons cocoa powder for dusting
Instructions
- Prepare Biscoff Cream: In a large mixing bowl, whip together the chilled heavy whipping cream and sugar using a hand mixer or stand mixer with whisk attachment until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract; continue whipping until the mixture is smooth, fluffy, and lump-free. Taste and adjust sweetness as needed.
- Assemble Tiramisu – Baking Dish: Quickly dip each Biscoff cookie into the strong coffee for 2-3 seconds, flipping to coat both sides, then layer them evenly in the bottom of a 9″ x 6″ x 3″ baking dish to form the first layer. Repeat to create a second cookie layer after adding half of the cream mixture on top of the first cookie layer, spreading it evenly with an offset spatula or back of a spoon.
- Finish Baking Dish Layers: Dip and layer the remaining Biscoff cookies on top of the cream layer as before to create a second cookie layer. Spread the remaining cream mixture evenly over the top layer of cookies and dust with cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.
- Assemble Tiramisu – Individual Cups: For individual servings, dip and layer coffee-soaked Biscoff cookies into 7-oz dessert cups or glasses to form two cookie layers. Use a piping bag or ziplock bag with a cut tip to pipe half the cream mixture on top of the first cookie layer, then repeat for the second cookie layer and cream topping. Dust each cup with cocoa powder and chill until serving.
- Serve: Before serving, garnish with a Biscoff cookie placed at an angle on top of the tiramisu or cups for an elegant presentation.
Notes
- Chill the cream bowl and whisk before whipping to help achieve soft peaks faster and better texture.
- Avoid overwhisking the cream mixture to prevent mascarpone from splitting.
- Break cookies as needed to fill gaps in your chosen dish or cups for neat layering.
- Instead of cocoa powder, top with crushed Biscoff cookies and a warm cookie butter drizzle for extra indulgence.
- For a non-coffee version, soak cookies in whole milk instead of coffee for 2-3 seconds.
- Optional: Add 1-2 tablespoons of dark rum or brandy to the mascarpone cream or coffee soak for an adult twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
