Biscoff Tiramisu- a delicious cookie butter spin to Tiramisu
Indulge in the ultimate *Biscoff Tiramisu*, a decadent eggless dessert that’s easy to make and bursting with flavor! In this twist on the classic tiramisu, Biscoff cookies are soaked in coffee and layered with a creamy Biscoff mascarpone mixture. The dessert is topped with a generous drizzle of melted cookie butter and finished with a crunchy layer of crushed Biscoff biscuits, adding the perfect texture. This no-bake treat is perfect for Biscoff lovers and makes an impressive dessert for any occasion! This dessert is eggless and so creamy, if you love biscoff you will love this dessert.
Happy Baking!
Servings: 10-12 servings
Prep Time: 20-30 mins
Chilling Time: 6-8 hours
Total Time: 8+ hours
Ingredients:
Biscoff Mascarpone Cream:
8 oz Mascarpone cheese; softened
2/3 cup Biscoff cookie butter
1-3 tbsp powdered sugar; as per taste
1/2 tsp vanilla essence
1/8 tsp salt
2 cups cold heavy whipping cream
Assembly:
15-18 oz Biscoff cookies; divided
1.5-2 cups strong brewed coffee
1/4 cup coffee liquor- optional
1/3-1/2 cup Biscoff cookie butter; melted
Directions:
Biscoff Mascarpone Cream: To a mixing bowl add the softened mascarpone cheese, biscoff cookie butter, powdered sugar, salt and vanilla essence. Using a spatula mix it well till combined. Add the heavy cream and using a whisk, whisk it together gently till combined. Whisk till it thickens slightly, forms ribbons, and is well combined. Do not overmix or it will separate.
Assemble Biscoff Tiramisu: You can assemble in a big bowl or smaller individual bowls.
If you are using liquor, mix coffee and liquor.
Soak each Biscoff cookie in coffee and form a base layer in a bowl.
Top and spread a layer of the Biscoff Mascarpone Cream over it.
Repeat the layers of coffee-soaked Biscoff cookies, and Biscoff mascarpone cream, 2 more times.
On the top layer of cream, the final garnishes will be made. Cover it with a cling wrap and let the dish set in the fridge for 4-5 hours or overnight.
Once out of the fridge, pour melted biscoff butter over it. Spread it out to form a thin layer over on top.
Crush Biscoff biscuits and cover the top completely.
5. It is ready! The dessert is ready to serve.
Notes/Tips:
Be sure to use strong coffee otherwise, Biscoff will overpower it.
Be sure to use room-temperature mascarpone cheese.
While making the Biscoff Mascarpone Cream do NOT over-mix.
Be sure to let it chill. It always tastes better the next day/overnight.
You can use cream cheese if you can’t get mascarpone.
