Introduction

Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring the rich flavors of Biscoff cookie butter and crunchy Biscoff cookies. This no-bake treat combines creamy mascarpone and whipped cream with coffee-soaked cookies for a luscious and easy-to-make dessert perfect for any occasion.

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

Instructions

Step 1: In a large mixing bowl, whip the chilled heavy cream and sugar using a hand mixer until soft peaks form. If using a stand mixer, use the whisk attachment to achieve the same result.
Step 2: Add the mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream. Whip until the mixture is smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
Step 3: For the tiramisu casserole, dip each Biscoff cookie in the coffee for 2-3 seconds, flipping to coat both sides. Layer the cookies in the bottom of a 9″ x 6″ x 3″ baking dish to form two layers.
Step 4: Spread half of the Biscoff cream mixture evenly over the cookie layers, filling the corners and smoothing the surface.
Step 5: Repeat dipping and layering the Biscoff cookies on top of the cream layer, then spread the remaining cream mixture evenly over the second cookie layer.
Step 6: Dust the top with cocoa powder. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to let the flavors meld. Before serving, garnish with a few Biscoff cookies placed at an angle.
Step 7: For individual tiramisu cups, dip cookies in coffee as above and layer them in the bottom of 7-oz dessert cups or glasses to create two layers.
Step 8: Transfer the whipped cream mixture to a piping bag or a ziplock bag with a small cut at the corner. Pipe the cream over the cookie layers in a circular motion, from the edges to the center.
Step 9: Dust the tops with cocoa powder and chill until ready to serve. Garnish with a Biscoff cookie placed at an angle before serving.

Tips & Variations

Use ½ cup of Biscoff cookie butter for a stronger, richer flavor if you prefer.
Substitute espresso for coffee to enhance the traditional tiramisu flavor.
For a gluten-free version, ensure the cookies are gluten-free or use an alternative biscuit.
Chilling overnight allows the layers to meld and improves the texture and flavor.

Storage

Store Biscoff tiramisu covered in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. Reheat is not recommended; serve chilled for optimum enjoyment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Biscoff tiramisu ahead of time?

Yes, it’s ideal to prepare the dessert a few hours or overnight in advance to allow the flavors to blend and the cookies to soften slightly.

Is it necessary to use mascarpone cheese?

Mascarpone lends the authentic creamy texture of tiramisu, but you can substitute with cream cheese mixed with a bit of heavy cream if mascarpone is unavailable, though the flavor will be slightly different.