Biscoff Tiramisu

Biscoff Tiramisu, made with Biscoff cookies soaked in espresso and layered with creamy mascarpone, creates a decadent dessert that will captivate your taste buds.

Course Dessert

Cuisine Italian

Keyword biscoff, tiramisu

Prep Time 15

Cook Time 15

Rest 2

Total Time 2 30

Servings servings

Calories 319kcal

Equipment

8*8 pan
1 large bowl
1 medium bowl
Whisk
Stand mixer

Ingredients

3 large egg yolks
⅓ cup granulated sugar
8 oz mascarpone cheese room temperature
1 ½ cups heavy whipping cream
1 teaspoon vanilla extract
1 cup water
2 oz espresso 2 shots
1 oz coffee liqueur or dark rum, optional
24 Biscoff cookies Lotus biscuits
2 tablespoons cocoa powder

Instructions

Before beginning - the mascarpone must be at room temperature.

Fill a small saucepan about 1/3 full of water and bring to a boil.
Place a heat-safe bowl on top of the pot ensuring that the bottom isn’t touching the water.
Add the egg yolks and granulated sugar to the bowl.
Whisk the egg yolks and the sugar until the sugar dissolves and it becomes lighter in color and thickens.
Remove from the heat and whisk in the mascarpone cheese until smooth. Set aside.
In another bowl, beat the heavy cream and vanilla with an electric mixer until soft peaks form.
Fold the whipped cream into the egg mixture, folding until there are no streaks of color remaining.
Add the espresso and water to a shallow dish. Quickly dip the Biscoff cookies into the espresso and layer them at the bottom of the dish.
Add a generous amount of the cream mixture to the top of the cookie layer and smooth it out.
Next, dip another layer of cookies in the espresso and then top them with the remaining cream.
Dust the top with cocoa powder.
Cover and refrigerate for at least 2 hours.

Notes

The dessert should NOT have an overly soggy cookie, nor should it have a potent coffee flavor.

The liquor is optional but very common, it should be added to the espresso/water mix, if desired.

Nutrition