Biscoff Tiramisu: A Decadent Coffee & Spice Dessert
A rich and comforting twist on the classic tiramisu, featuring the warm, spiced flavor of Biscoff cookies layered with creamy mascarpone and a hint of coffee.
Equipment
- 8x8 or 9x13 inch baking dish
- Large mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Fine mesh sieve (for dusting cocoa powder)
Ingredients
- 2 cups heavy cream whipped to stiff peaks
- 16 oz mascarpone cheese room temperature
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- 1½ –2 cups strong brewed coffee or espresso cooled
- Optional: 2 tbsp coffee liqueur or dark rum
- 2 packs Biscoff cookies briefly dipped in coffee mixture
- Cocoa powder for dusting
- Optional: crushed Biscoff cookies for topping
Instructions
- Brew strong coffee or espresso and allow it to cool completely. Stir in coffee liqueur or rum if using.
- In a large bowl, beat heavy cream until stiff peaks form.
- In a separate bowl, mix mascarpone, sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Quickly dip each Biscoff cookie into the coffee mixture and layer them in the bottom of your baking dish.
- Spread half of the mascarpone cream over the cookies.
- Repeat with a second layer of dipped cookies and remaining cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust with cocoa powder and sprinkle with crushed Biscoff cookies if desired.
Notes
- For a lighter version, substitute part of the mascarpone with Greek yogurt or light cream cheese.
- Add a fruity twist with a thin layer of jam or fresh berries between layers.
- Individual servings in cups or glasses make for an elegant presentation.
- For gluten-free, use speculoos-style gluten-free cookies.
- Make ahead-friendly and ideal for holiday or party prep.