Biscoff Tiramisu
Biscoff Tiramisu
Ingredients
For the Biscoff Cream Mixture
- 480 grams thickened cream
- 2 tablespoons sugar
- 225 grams mascarpone
- 2 heaped tablespoons Biscoff spread, melted
For Assembly and Topping
- 48 Biscoff biscuits
- a couple Biscoff biscuits, extra, for topping
- 3/4 cup espresso
- as needed Biscoff spread, extra, melted for drizzling
Instructions
- 1
In a large bowl, whip together the thickened cream and sugar until soft peaks form.
⏱️ 5 min
- 2
Gently fold in the mascarpone and 2 heaped tablespoons of melted Biscoff spread into the whipped cream mixture. Be careful not to overmix; stop once just combined and smooth.
⏱️ 5 min
- 3
Pour the espresso into a shallow dish. Quickly dip 2 Biscoff biscuits at a time into the espresso, ensuring they are moistened but not soggy.
⏱️ 3 min
- 4
Arrange the dipped biscuits to form a single layer covering the base of a clear glass dish (approximately 8x8 inches or similar size).
⏱️ 2 min
- 5
Spread half of the Biscoff cream mixture evenly over the layer of biscuits.
⏱️ 2 min
- 6
Repeat the layering process: dip the remaining Biscoff biscuits in espresso and arrange them over the cream layer, then spread the remaining Biscoff cream mixture on top.
⏱️ 3 min
- 7
Drizzle some extra melted Biscoff spread over the top layer of the tiramisu. For a decorative pattern, use a skewer or toothpick to gently drag through the drizzled Biscoff.
⏱️ 2 min
- 8
Crush the couple of extra Biscoff biscuits and sprinkle them around the edges of the dish for garnish.
⏱️ 1 min
- 9
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and the flavors to meld.
⏱️ 240 min
- 10
Serve chilled and enjoy your Biscoff Tiramisu!
Kitchen Tools
Nutrition Facts (per serving)
Biscoff Tiramisu
For the Biscoff Cream Mixture
- 480 grams thickened cream
- 2 tablespoons sugar
- 225 grams mascarpone
- 2 heaped tablespoons Biscoff spread, melted
For Assembly and Topping
- 48 Biscoff biscuits
- a couple Biscoff biscuits, extra, for topping
- 3/4 cup espresso
- as needed Biscoff spread, extra, melted for drizzling
Instructions
- 1
In a large bowl, whip together the thickened cream and sugar until soft peaks form.
⏱️ 5 min - 2
Gently fold in the mascarpone and 2 heaped tablespoons of melted Biscoff spread into the whipped cream mixture. Be careful not to overmix; stop once just combined and smooth.
⏱️ 5 min - 3
Pour the espresso into a shallow dish. Quickly dip 2 Biscoff biscuits at a time into the espresso, ensuring they are moistened but not soggy.
⏱️ 3 min - 4
Arrange the dipped biscuits to form a single layer covering the base of a clear glass dish (approximately 8x8 inches or similar size).
⏱️ 2 min - 5
Spread half of the Biscoff cream mixture evenly over the layer of biscuits.
⏱️ 2 min - 6
Repeat the layering process: dip the remaining Biscoff biscuits in espresso and arrange them over the cream layer, then spread the remaining Biscoff cream mixture on top.
⏱️ 3 min - 7
Drizzle some extra melted Biscoff spread over the top layer of the tiramisu. For a decorative pattern, use a skewer or toothpick to gently drag through the drizzled Biscoff.
⏱️ 2 min - 8
Crush the couple of extra Biscoff biscuits and sprinkle them around the edges of the dish for garnish.
⏱️ 1 min - 9
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and the flavors to meld.
⏱️ 240 min - 10
Serve chilled and enjoy your Biscoff Tiramisu!