Biscoff Tiramisu
A delightful twist on classic tiramisu with cozy Biscoff flavor in every bite. Creamy, dreamy, and perfect for impressing guests or treating yourself.
Equipment
- stand mixer
- double boiler
Ingredients
For the Biscoff Cream
- 3 large Egg Yolks
- 1/3 cup Granulated Sugar
- 1 lb Mascarpone Cheese (room temperature)
- 1 1/4 cups Heavy Cream (cold)
- 1/3 cup Biscoff Spread (creamy)
- 1 tsp Vanilla Extract
For the Assembly
- 1 cup Strong Brewed Coffee (cooled)
- 2 packages Biscoff Cookies (8.8 oz each, about 32 cookies)
- 2 tbsp Biscoff Spread (melted, for drizzle)
- 1 tbsp Cocoa Powder (optional, for dusting)
Instructions
- Whisk the egg yolks and granulated sugar together in a heatproof bowl set over a pot of gently simmering water. Whisk continuously for 3 to 4 minutes until the mixture is thick, pale, and reaches 160°F (71°C). Remove from heat and let cool for 5 minutes.
- Add the mascarpone cheese, biscoff spread, and vanilla extract to the egg mixture. Whisk vigorously until smooth and completely combined, with no streaks remaining.
- In a separate bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream into the mascarpone biscoff mixture in two additions, folding gently to keep it light and airy.
- Pour the cooled coffee into a shallow dish. Quickly dip each biscoff cookie into the coffee, just a brief half-second dip on each side. Biscoff cookies absorb liquid fast, so do not let them sit in the coffee.
- Arrange a layer of dipped cookies in the bottom of an 8x8 inch dish. Spread half of the biscoff cream over the cookies in an even layer.
- Repeat with a second layer of dipped cookies and the remaining biscoff cream. Smooth the top.
- Cover and refrigerate for at least 6 hours or overnight. Before serving, drizzle the melted biscoff spread over the top in thin lines and dust lightly with cocoa powder if desired.
Nutrition
Serving: 1servingCalories: 545kcalCarbohydrates: 48gProtein: 7gFat: 37g