Description
Biscoff Tiramisu is a delightful twist on the classic Italian dessert, combining the rich, creamy mascarpone and whipped cream with the unique spiced flavor of Biscoff cookie butter and cookies. This no-bake dessert is layered with coffee-soaked Biscoff cookies and a smooth Biscoff cream, finished with a dusting of cocoa powder. Perfect for individual servings in dessert cups or as a luscious casserole for gatherings.
Ingredients
Scale
Biscoff Cream
- 1 cup heavy whipping cream chilled
- ¼ cup sugar
- 8 ounces mascarpone cheese
- ½ cup Biscoff cookie butter
- 1 teaspoon vanilla extract
Assembly
- 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
- Prepare Biscoff Cream: In a large mixing bowl, whip the chilled heavy whipping cream and sugar using a hand mixer or stand mixer until soft peaks form. Add mascarpone cheese, Biscoff cookie butter, and vanilla extract. Continue whipping until the mixture is smooth, fluffy, and lump-free. Taste and adjust sweetness if needed.
- Assemble Biscoff Tiramisu Casserole: Dip each Biscoff cookie into the coffee for 2-3 seconds, flipping to coat both sides. Layer cookies at the bottom of a 9″ x 6″ x 3″ baking dish to form two layers. Spread half of the Biscoff cream evenly over the first cookie layers using an offset spatula. Repeat dipping and layering cookies for the second layer, then spread the remaining cream on top. Dust with cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Before serving, garnish with angled Biscoff cookies.
- Assemble Individual Biscoff Tiramisu Cups: Dip and layer coffee-soaked Biscoff cookies into the bottom of 7-oz dessert cups, forming two layers. Pipe the Biscoff cream on top of each cookie layer using a piping bag or a ziplock bag with a cut corner. Dust with cocoa powder and chill until ready to serve. Garnish with a Biscoff cookie at an angle before serving.
Notes
- Chill the heavy cream and mixing tools beforehand to ensure proper whipping consistency.
- Avoid overwhipping the Biscoff cream as mascarpone cheese can split easily.
- Break cookies to fill gaps in the layers if needed, especially for baking dishes that are not a perfect fit.
- Instead of cocoa powder, try topping with crushed Biscoff cookies and a drizzle of warmed cookie butter for a special touch.
- If you prefer no coffee, soak cookies in whole milk for 2-3 seconds as an alternative.
- For an adult version, add 1-2 tablespoons of dark rum or brandy to the mascarpone cream or coffee soak.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
