Biscoff Tiramisu is a warm-spiced twist on a classic Italian tiramisu recipe, layered with coffee-soaked Biscoff cookies and rich cookie-butter flavored mascarpone cream. Even better is that requires no baking. Just building.
INGREDIENTS
- 1 cup heavy whipping cream chilled
- ¼ cup sugar
- 8 ounces mascarpone cheese
- ⅓-½ cup Biscoff cookie butter use ½ cup for prominent biscoff flavor
- 1 teaspoon vanilla extract
- 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
NOTE: You more than likely can purchase the items linked in your local Walmart. I would check there first. The links are so you know what they look like or cannot find them locally.
DIRECTIONS
- In a large mixing bowl, add heavy whipping cream and sugar, and whip using a hand mixer until soft peaks form. If using a stand mixer, use the whisk attachment to achieve the same result.
- Add the mascarpone cheese, Biscoff cookie butter, and vanilla to the whipped cream, and whip until the mixture is smooth, fluffy, and lump-free. Taste the cream at this point to check for sweetness and adjust accordingly.
For Assembling Biscoff Tiramisu Casserole
- Dip and flip each biscoff cookie in the coffee mix for 2-3 seconds and layer it in the bottom of any 9" x 6" x 3" baking dish. Repeat to create two layers of coffee-dipped biscoff cookies.
- Now add half the cream mixture on top of the cookies. Use an offset spatula or the back of a spoon to spread it evenly, fill the corners, and smooth the surface.
- Repeat the process to create a second layer by dipping biscoff cookies in coffee and then layering them on top of the cream. Repeat to form the second layer of cookies.
- Finish by evenly spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff tiramisu with cocoa powder.
- Cover the baking dish with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the flavors to blend. When ready to serve, place a few Biscoff cookies at an angle.
For Assembling Individual Biscoff Tiramisu Cups
- Dip and flip each biscoff cookie in the coffee mix for 2-3 seconds and layer it in the bottom of a 7-oz dessert cup or glass. Repeat this step to create a 2nd layer of biscoff cookies.
- For easier assembling, transfer the whipped biscoff cream into a piping bag or a gallon size ziplock bag and cut a ½-inch opening. Now pipe the cream mixture on top of the cookies in a circular motion starting from the edge and finishing towards the center.
- Repeat the process to create a second layer of coffee-dipped Biscoff cookies followed by cream.
- Dust the top of the Biscoff tiramisu cups with cocoa powder. Chill until ready to serve. Before serving, insert a Biscoff cookie at an angle.
