BISCOFF TIRAMISU
This Biscoff tiramisu is a creamy, no-bake dessert layered with spiced Biscoff cookies and a luscious mascarpone filling. It’s a delightful twist on the classic, perfect for cookie butter lovers and holiday celebrations.
Ingredients
- 1 package Biscoff cookies about 30–36 cookies
- 1 cup strong brewed coffee cooled
- 1 tablespoon sugar optional, for sweetened coffee
- 1 8 oz container mascarpone cheese
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup Biscoff spread plus more for drizzling
- Crushed Biscoff cookies for topping
Instructions
Brew Coffee:
- Make a cup of strong coffee and let it cool. Sweeten with sugar if desired.
Make Cream Layer:
- In a bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form. In another bowl, mix mascarpone with Biscoff spread until smooth. Fold the whipped cream into the mascarpone mixture.
Layer Cookies:
- Dip Biscoff cookies quickly in coffee and arrange a layer in the bottom of a dish (8x8 inch works well).
Add Cream:
- Spread half of the mascarpone mixture over the cookie layer. Repeat with another dipped cookie layer and top with remaining cream.
Chill:
- Cover and refrigerate for at least 4 hours or overnight to set.
Garnish & Serve:
- Before serving, drizzle with melted Biscoff spread and sprinkle crushed cookies on top.
Notes
- Make Ahead: Best made a day before serving for flavors to meld.
- Variations: Use decaf coffee or a splash of coffee liqueur for an adult twist.
- Storage: Store leftovers in the fridge for up to 3 days.