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.
32-50Biscoff cookies30-32 for dessert cups; 48-50 for baking dish
1-2tablespoonscocoa powder for dusting
Instructions
Prepare Biscoff Cream
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.
Video
Notes
Chill the cream: Make sure the heavy cream is cold before mixing. You can also chill the bowl and whisk in the freezer.
Don't overmix: Be careful not to overwhisk the Biscoff cream, as mascarpone tends to split easily.
Break the cookies: Depending on the size of your baking dish, you may need to break some of the cookies to fill in any gaps in the layers.
Alternative to cocoa powder finish: For an extra special touch, finish the top with crushed Biscoff cookies and a drizzle of warm cookie butter (I put it in the microwave for 10-20 seconds).
No coffee? No problem: If you don't like coffee or don't drink it, you can soak the cookies in whole milk for 2-3 seconds.
With alcohol: If you would like, you can add 1-2 tablespoons dark rum or brandy to the mascarpone cream or coffee soak.
Note: The nutrition facts below are my estimates based. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.