Try this amazing Biscoff Tiramisu and you’ll be thanking us in no time! Picture this: layers of deliciously buttery Biscoff cookies, smooth cream, and a hint of espresso creating a heavenly bite. The cookies soak up the cream, giving you the perfect texture and flavor that’ll keep you coming back for more!
Experience a delightful twist on the classic Italian dessert with our Biscoff Tiramisu. Picture the rich, buttery goodness of Biscoff cookies paired with layers of velvety cream and a touch of espresso in every bite. The cookies soften and meld with the luscious cream, creating a symphony of textures and flavors that’ll leave you wanting more.
Indulge in the ultimate dessert mash-up with our Biscoff Tiramisu, a decadent twist on the classic. We’ve swapped out the ladyfinger cookies for Biscoff cookies and added a layer of cookie butter. The result? A creamy tiramisu with the irresistible sweet flavor of Biscoff.
- 2 cups heavy cream
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup Biscoff cookie butter
- 8 ounces mascarpone cheese
- 1 tablespoon vanilla extract
- 1 cup freshly brewed strong coffee or espresso cooled
- 2 packages Biscoff cookies
- Cocoa powder for dusting
- In a large bowl, mix heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, cinnamon, and vanilla extract until stiff peaks form using a hand or stand mixer.
- Dip 2 Biscoff cookies at a time into the cooled coffee or espresso, allowing excess liquid to drip off. Arrange them in a 9×9 baking dish to form a single layer.
- Spread half of the cream mixture over the layer of cookies. Repeat the process with another 2 dipped cookies, creating a second layer on top of the cream.
- Finish by spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff Tiramisu with cocoa powder.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld and the cookies soften.
- Before serving, cut into portions and enjoy the delicious Biscoff Tiramisu chilled.
- Store in an airtight container in the fridge for up to 2-3 days or in the freezer for up to 3 months.