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Biscoff Tiramisu Recipe

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This Biscoff Tiramisu is a luscious twist on the classic Italian dessert, combining creamy mascarpone, whipped cream, and the iconic spiced caramel flavor of Biscoff cookie butter. Layers of Biscoff cookies and ladyfingers soaked in a spiced sugar syrup create a delightful texture contrast, while the mascarpone filling is enriched with Biscoff cookie butter for an indulgent, aromatic dessert that must be chilled overnight to achieve perfect firmness and flavor melding.

  • Author: Lilya
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired

Ingredients

Mascarpone Filling

  • 3 ⅓ Cups heavy whipping cream (chilled)
  • 18 Ounces mascarpone cheese (chilled)
  • ½ Cup powdered sugar
  • 3 to 4 Tablespoons Biscoff cookie butter
  • 1 Pinch salt (optional)

Syrup

  • 1 Cup water
  • 1 Cup granulated sugar
  • ½ Cup light brown sugar
  • ½ Teaspoon vanilla extract
  • ¼ Teaspoon allspice
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon cinnamon
  • 1/8 Teaspoon ground cloves

Assembly

  • 28 ladyfingers
  • 12 or 13 Biscoff cookies (regular size)
  • ¼ to ½ Cup Biscoff cookie butter (melted)
  • 1 to 2 Ounces Biscoff cookies (crushed into crumbs)

Instructions

  1. Make the Syrup: Combine the water, granulated sugar, and light brown sugar in a saucepan. Simmer on medium-low heat for 5 minutes, stirring occasionally, ensuring the mixture just comes to a simmer without boiling.
  2. Add Spices: Remove the syrup from heat and stir in the vanilla extract, allspice, nutmeg, cinnamon, and ground cloves. Let the syrup cool to room temperature or refrigerate for up to 3 days.
  3. Beat Heavy Cream: In a medium bowl, whip the chilled heavy whipping cream for 3 to 4 minutes on medium-low speed until soft to medium peaks form. If peaks do not form, increase to high speed briefly but watch closely to avoid over-whipping.
  4. Add Sugar and Salt: Gradually mix in the powdered sugar and optional salt on low speed until just combined, careful not to over-mix.
  5. Fold Mascarpone and Cookie Butter: In a separate bowl, gently fold together the cold mascarpone cheese and 3 to 4 tablespoons of Biscoff cookie butter until smooth and well combined.
  6. Divide Mascarpone Filling: Split the mascarpone mixture into three equal portions, reserving one portion for piping decoration later.
  7. Prepare Cookie Dipping Station: Pour the cooled spiced syrup into a wide glass bowl for dunking cookies.
  8. Layer Biscoff Cookies: Briefly dip each Biscoff cookie in the syrup for 1 to 2 seconds and arrange a single layer covering the bottom of a 9-inch square glass pan (about 12 cookies).
  9. Spread Mascarpone Layer: Evenly spread one portion of the mascarpone filling over the Biscoff cookie layer.
  10. Dip and Layer Ladyfingers: Dunk 14 ladyfingers quickly in the syrup, allowing excess to drip off, then lay them evenly over the mascarpone layer.
  11. Add Mascarpone Layer: Spread the second portion of the mascarpone filling evenly over the ladyfingers.
  12. Second Ladyfingers Layer: Dunk the remaining 14 ladyfingers in the syrup and add as the next layer on top of the mascarpone.
  13. Top with Mascarpone: Spread the remaining mascarpone filling on top of the last ladyfinger layer.
  14. Decorate Tiramisu: Fill a piping bag fitted with a star tip with the reserved mascarpone filling. Pipe dollops evenly over the top surface of the tiramisu.
  15. Drizzle Cookie Butter: Melt ¼ to ½ cup Biscoff cookie butter, let it cool slightly to avoid collapsing the dollops, then drizzle it gently over the piped mascarpone.
  16. Sprinkle Crumbs: Sprinkle crushed Biscoff cookie crumbs evenly over the top for added texture and decoration.
  17. Chill: Refrigerate the assembled tiramisu for at least 8 hours or overnight to allow it to firm up and flavors to develop before serving.

Notes

  • Ensure heavy cream and mascarpone are well chilled for best whipping results.
  • Do not over-soak cookies in syrup to prevent sogginess; a quick 1-2 second dip is sufficient.
  • The syrup can be made up to 3 days in advance and stored in the refrigerator.
  • Allow melted cookie butter to cool before drizzling to maintain the structure of piped mascarpone dollops.
  • Use a star tip for piping to create a decorative textured top.
  • For best flavor and texture, chill the tiramisu overnight before serving.

Find it online: https://familyhomemeals.com/biscoff-tiramisu-recipe/