8 serves
1 tipEasy Biscoff Tiramisu
Method
Biscoff Mascarpone Cream
- 1In a clean bowl, add the mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla. Whisk for 30-60 seconds until a creamy mixture has formed. Be careful not to overmix.
- 2Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks (it should become pipeable). Use a spatula to scrape in the edges and bottom to form a homogenous mixture.
Assembly
- 1Dip the Biscoff cookies in the coffee for 1-2 seconds and add 2 layers in the bottom of your serving dish/cups of choice. I like to cut up some cookies to fill in all the gaps as well.
- 2Cover with a layer of the Biscoff mascarpone cream, using up half of it in total, and spread out evenly.
- 3Repeat the process, adding another 2 layers of the soaked Biscoff cookies, and the remaining cream mixture. Optionally, you can leave some of the cream mixture to pipe on top. I piped it using a ½ inch French star tip.
- 4Refrigerate overnight or at least 4 hours until fully set
- 5Decorate with crushed Biscoff cookies and drizzles of warmed-up cookie butter, serve and enjoy!
...And that's it, enjoy!
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Ingredients
Biscoff Mascarpone Cream
226 g mascarpone cheese (good quality like Galbani or Belgioioso, chilled)
1/2 cups Biscoff cookie butter
2 tbsp granulated sugar (or more based on your preference)
1/2 tsp vanilla (optional)
Pinch of salt (optional)
2 cups heavy whipping cream (chilled)
Assembly
50-60 Biscoff cookies
1 1/2 cups strong coffee or espresso
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You can also dust over some cocoa powder at the end to make this dessert even more similar to tiramisu.
You can also dust over some cocoa powder at the end to make this dessert even more similar to tiramisu.
