Biscoff Tiramisu Recipe
Learn how to make Biscoff tiramisu with just nine ingredients for a fun twist on everyone’s favorite Italian dessert!
Ingredients
- 2 cupsheavy cream
- ¾ cupsugar
- ½ teaspoonground cinnamon
- ¼ cupbiscoff cookie butter
- 8 ouncesmascarpone cheese
- 1 tablespoonvanilla extract
- 1 cupfreshly brewed strong coffee or espresso (cooled)
- 2 packagesbiscoff cookies
- cocoa powder (for dusting)
Directions
- 1
In a large bowl, combine the heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, cinnamon and vanilla extract. Using a hand mixer or stand mixer, blend the ingredients on high speed until the mixture forms stiff peaks.
- 2
Take 2 Biscoff cookies at a time and dip them into the cooled coffee or espresso. Allow any excess liquid to drip off. Line the dipped cookies in a 9x9 baking dish, forming a single layer.
- 3
Spread half of the cream mixture over the layer of cookies. Repeat the process by dipping another 2 cookies at a time in the espresso mixture and creating a second layer on top of the cream.
- 4
Finish by spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff Tiramisu with cocoa powder.
- 5
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.Before serving, cut into portions and enjoy the delicious Biscoff Tiramisu chilled.
- 6
Store in an airtight container in the fridge for up to 2-3 days or in the freezer for up to 3 months.