Introduction

This Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring the unique caramelized flavor of Biscoff cookies and cookie butter. Creamy mascarpone and a rich coffee soak make it a perfect treat for any occasion. It’s easy to assemble and wonderfully indulgent.

A rectangular white ceramic dish filled with a tiramisu dessert showing three clear layers from the side: a bottom light brown cake soaked layer, a middle thick creamy white layer, and a top dark brown cocoa powder layer. The top is decorated with two evenly spaced golden Lotus biscuits placed flat on the cocoa powder. A spoon, held by a woman's hand, lifts a portion from the corner, showing the layered texture clearly with the cocoa powder dusting on top and creamy filling beneath. The dish is placed on a white marbled surface with a white cloth partially visible in the upper corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet of Biscoff cookies
1.5 cups (375 ml) water
2 tbsp (10 g) instant coffee
1 cup (250 ml) heavy whipping cream
¼ cup (50 g) granulated sugar
¼ cup (60 g) Biscoff cookie butter
1 cup (250 g) mascarpone cream cheese
1 tsp (5 ml) pure vanilla essence
Cocoa powder, for garnish
Lotus Biscoff biscuits, for garnish

Instructions

Step 1: Prepare the coffee mixture by combining 1.5 cups of hot water with 2 tablespoons of instant coffee in a measuring jug. Stir well and let it cool to room temperature.
Step 2: In a large mixing bowl, add 1 cup of heavy whipping cream and ¼ cup of sugar. Beat on low speed with a hand mixer for 2 minutes, then increase to medium speed and whip until stiff peaks form.
Step 3: In another bowl, combine 1 cup of mascarpone cheese, ¼ cup of Biscoff cookie butter, and 1 teaspoon of vanilla essence. Beat on low speed until smooth and well combined, scraping down the sides as needed. Refrigerate this mixture until ready to use.
Step 4: Quickly dip each Biscoff cookie into the cooled coffee mixture, then arrange a single layer in a 7×5-inch baking dish. Repeat to create two layers of cookies.
Step 5: Spread half of the cream filling evenly over the first cookie layer using a spatula. Add the second layer of dipped cookies on top, then spread the remaining cream filling over them. Optionally, pipe the top for decoration.
Step 6: Dust the entire top surface with cocoa powder. Cover with plastic wrap and refrigerate for at least 4-6 hours or overnight to set and develop flavors.
Step 7: When ready, slice into portions, garnish with extra Lotus Biscoff biscuits if desired, and enjoy your creamy, flavorful Biscoff tiramisu.

Tips & Variations

Use freshly brewed strong coffee instead of instant for a more robust flavor.
Chill your mixing bowls and beaters before whipping the cream for better volume.
Add a splash of coffee liqueur to the coffee mixture for an adult twist.
For a nuttier variation, sprinkle some toasted hazelnuts or almonds between layers.
Use a piping bag to create an elegant, decorative top layer with the cream filling.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended, but you can let it sit at room temperature for about 10 minutes before serving to enhance flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Biscoff?

Yes, but Biscoff cookies provide a distinct caramelized flavor that complements the creamy filling perfectly. Using plain cookies will change the taste but still yield a delicious dessert.

How long should I soak the cookies in coffee?

Dip the cookies briefly, about 1-2 seconds per side, to avoid them becoming too soggy. Just enough to absorb the coffee without falling apart.