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Biscoff Tiramisu

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A creamy, no-bake Biscoff Tiramisu made with layers of coffee-soaked ladyfingers, rich mascarpone cream, and luscious Biscoff spread for a decadent twist on the classic Italian dessert.

Ingredients

  • 1 ½ cups strong brewed coffee, cooled
  • 2 tablespoons granulated sugar (for coffee, optional)
  • 8 oz (225 g) mascarpone cheese, softened
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¾ cup Biscoff spread (cookie butter)
  • 24 ladyfinger biscuits (savoiardi)
  • ¼ cup crushed Biscoff cookies (for topping)
  • 2 tablespoons cocoa powder (for dusting, optional)

Instructions

  1. Brew the coffee and let it cool completely. Stir in sugar if desired.
  2. In a large bowl, whip the heavy cream until soft peaks form.
  3. In another bowl, beat the mascarpone cheese, powdered sugar, vanilla extract, and Biscoff spread until smooth and creamy.
  4. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
  5. Quickly dip each ladyfinger into the cooled coffee and arrange a layer in the bottom of a serving dish.
  6. Spread half of the mascarpone Biscoff mixture evenly over the ladyfingers.
  7. Repeat with another layer of coffee-dipped ladyfingers and the remaining cream mixture.
  8. Smooth the top and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, dust with cocoa powder and sprinkle crushed Biscoff cookies on top.

Notes

  • Do not soak the ladyfingers too long to avoid a soggy texture.
  • Chill overnight for the best flavor and texture.
  • You can warm the Biscoff spread slightly for easier mixing.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/biscoff-tiramisu/