A different take on classic Tiramisu, but with a really classic mix. This Biscoff Tiramisu is made with layers of coffee soaked cookies and delicious mascarpone mixed with Biscoff spread and finally topped with delicious crunchy crushed cookies.

What’s Biscoff Tiramisu?

With this recipe I wanted to create a different take on a super classic recipe. I’ll be honest, I am a bit nervous about this, because I know it’s a different take on such a classic recipe that is very precious for some.

This recipe is slightly different from the classic one and not just for obvious reasons, this recipe doesn’t contain any eggs or alcohol, which makes it super simple. Other than that, the mascarpone cheese is mixed with some delicious Biscoff spread, which makes it deliciously sweet and a great combination with the bitterness of coffee. Instead of ladyfingers, we will also use Biscoff cookies.

So what’s in it?

As I mentioned, this Biscoff Tiramisu is super easy to make and won’t take much of your time, this is what you’ll need:

• Biscoff cookies: you’ll need quite a few of these! Since they are substituting ladyfingers, which are thick, we’re going to double them up on each layer.
• Biscoff spread: this is the key ingredient for this!
• Mascarpone: nice and creamy mascarpone will make this tiramisu perfectly thick.
• Double Cream: this will add extra creaminess to the Tiramisu.
• Vanilla extract
• Espresso coffee: it’s important to use espresso shots and nothing that may be diluted and therefore less strong. You really want the coffee flavour to come through.

A few tips for success

• Use mascarpone cheese: yes, mascarpone is similar to cream cheese, but also slightly different. Mascarpone has a much milder flavour and it’s creamier, as it’s made with whole cream instead of milk. You can find mascarpone in pretty much every supermarket.
• Double up the cookies: instead of using just one for your layers, double them up. Biscoff cookies are fairly thin, so if you use just one you may struggle to keep the structure of the tiramisu.
• Dip your cookies quickly: I think we’ve all been there, we dip a cookie in coffee or milk and it breaks or it becomes super soggy, we definitely do not want that! I dipped 2 cookies at a time in the coffee with a quick movement, that way, only one side of the cookies will be wet and it will soak the other side. If the cookies are too wet, they’ll break when you put them on the tiramisu or it will difficult to serve.
• Make it a day ahead: this is not a must, but I would highly recommend as that will allow all the flavours to set, making it a lot tastier.

How to store and serve

To store, simply cover it with cling film and keep it in the fridge for up to 3-4 days. Before serving, take it out of the fridge for 5-10 minutes so it comes slightly to room temperature.

Easy Biscoff Tiramisu

Ingredients:

• 600 gr of biscoff cookies (plus an extra 10-15 cookies to dust over)
• 400 gr of mascarpone cheese
• 200 gr of double cream
• 300 gr of biscoff spread
• 1 tsp of vanilla extract
• 300 ml of espresso cold

Method:

1. In a large bowl and using a hand mixer, beat together the mascarpone, double cream, biscoff spread and vanilla extract until smooth and creamy.
2. Pour the espresso in a large bowl and quickly dip 2 cookies at a time one on top of each other, it’s important to dip them quickly to avoid them becoming soggy and breaking. Place 2 cookies (one on top of each other) in a square 8×8″ dish.
3. Spread 1/3 of the mascarpone/biscoff mix over the first layer of cookies and repeat 2 more times.
4. Add some crushed cookies over the Tiramisu.
5. Once done, cover with cling film and place in the fridge for at least 3-4 hours or overnight (preferable).