Biscoff Tiramisu

Steam curls up from the valve and your stomach starts talking back. You spot that little hiss from the sealing ring and you know somethins cooking just right. Its not just any dessert youre makingits that Biscoff tiramisu thats gonna pull at your cravings like nobody's business.

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You catch the tender pull on each layer, soaking in all the rich flavors that only a pressure cooker can coax out so quick. Its kinda like a hug for your taste buds, ya know? And that hint of coffee swirled into the Biscoff cookies makes you wanna dive right in.

As you watch the steam rise and the timer tick down, you remember all those long waits for tiramisu to set, but this time? Nope. Youre using quick release to get to the good stuff faster. Its comfort in a dish, and it works real good for those nights when yall just gotta have somethin sweet stat.

The Truth About Fast Tender Results

• Pressure cooking speeds up dessert prep without messin up the flavors.
• The sealing ring locks in steam cues that keep your tiramisu creamy and moist.
• Quick release helps avoid overcooking and keeps those layers perfect.
• Instant coffee dissolves fast in water, giving that classic tiramisu kick.
• Whipping the cream to stiff peaks is key for that fluffy, tender pull on every bite.

The Complete Shopping Rundown

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Grab three packets of Biscoff cookies, thats about 96 cookies per pack, so youre all set for layers. A quarter cup of Biscoff cookie butter is gonna give you that smooth drizzle on top that folks really love. Youll want 2 and a half cups of heavy whipping cream taken straight from the fridge for the best whip.

Dont forget 16 ounces of mascarpone cheese, also super chilled. Vanilla extract, one teaspoon, brings that warm note in every creamy bite. Half a teaspoon of cinnamon adds just a lil extra spice you wont wanna miss. Plus 1 and a half cups of sugar and a pinch of salt to balance things out.

Also, pick up 1 and a half cups of water for the coffee mix and 3 tablespoons of instant coffee. For dusting, you gonna need 2 to 3 tablespoons of unsweetened cocoa powder. Optional? A half teaspoon of cinnamon can be sprinkled on top if you like to spice your tiramisu up a touch more.

Your Complete Cooking Timeline

Step one start off by dissolving your instant coffee into that 1 and a half cups of water in a medium bowl. Let it cool to room temp so your cookies dont get soggy too soon.

Next, whip up your creamy magic. Combine the chilled heavy whipping cream, mascarpone cheese, vanilla extract, sugar, cinnamon, and salt in a big bowl.

Grab your electric mixer and whip those ingredients until you see stiff peaks form. Youre aiming for that airy cloud kinda texture that holds up as you layer.

Now dip each Biscoff cookie real quick in the cooled coffee mixture. Dont soak too long or theyll fall apart. Layer them evenly on the bottom of a 9 by 13 inch dish.

Spread half the whipped cream mix over the cookie layer. Then do another cookie layer like before, followed by the rest of your creamy fluff on top.

Finally, gently warm the Biscoff cookie butter till its just softened and drizzle it all over that top layer. Pop the whole thing in the fridge for at least four hours or overnight if youre planning ahead.

Smart Shortcuts for Busy Days

• Use pre-made instant coffee packets to skip grinding or brewing fresh coffee.
• Chill your mixing bowl and beaters ahead to get that whipped cream faster.
• Buy pre-sifted cocoa powder so you dont gotta fuss with lumps in the dusting step.
• Use a store-bought mascarpone cheese thats already smooth and creamy to save time.
• Make the coffee soak and whipped cream the night before to just assemble when youre ready.

Your First Taste After the Wait

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You pick up your fork and the first soft pull sinks softly, creamy richness melts in your mouth right away. That coffee kiss from the soaked cookies hits the spot perfectly.

The cinnamon twinkle combined with the Biscoff cookie butter drizzle? Oh heck yeah, its like the dessert hugs you back. Each bite has that luscious tender pull that yall went for in the first place.

Its not too sweet, just right, and that cool chill from the fridge makes it refreshing and comforting all at once. You sense all the textures dancinglight whipped cream, dense mascarpone, and biscuit layers soaked just so.

This tiramisu feels like a little victory after a busy day, and yep youll be catchin yourself daydreaming about the next slice pretty soon.

Your Leftover Strategy Guide

If you got leftovers (which is rare, believe me) you wanna store them in airtight containers. That keeps the moisture locked in and the flavors fresh.

Refrigeration is your best friend here cause the creamy layers gotta stay chilled or theyll lose that tender pull you love. Cover tightly with plastic wrap or a lid.

For a couple days it stays great, but dont keep it too long or the cookies get mushy and the cream breaks down. If you gotta move some around, scoop gently so you dont disturb those delicate layers too much.

What People Always Ask Me

• Can I swap mascarpone for cream cheese? You can, but it changes the texture a little. Mascarpones smoother and less tangy, so its kinda important for true tiramisu vibes.
• Is it okay to use regular brewed coffee instead of instant? Sure thing. Just make it strong and cool before dipping your cookies.
• Why is my cream not whipping stiff? Chill your bowl and beaters first and make sure your cream is super cold straight from the fridge.
• Can I add alcohol like traditional tiramisu? Yes! A splash of coffee liqueur or rum in the coffee soak adds depth real quick.
• How long should tiramisu sit before eating? Minimum four hours, but overnight is best. It helps layers set tight and blend flavors.
• Can I freeze leftover tiramisu? I wouldnt recommend it. Freezing changes the creamy texture and you lose that tender pull you worked so hard for.

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Carve Your Craving Biscoff Tiramisu

This creamy Biscoff Tiramisu is a no-egg, no-bake dessert bursting with Lotus cookie flavor and layered coffee richness. Prep it in minutes for a chill fusion treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine Mediterranean

Servings 16 people

Calories 355 kcal

Equipment

• 1 Mixing bowl Large
• 1 Electric mixer hand or stand mixer
• 1 9x13 dish for layering

Ingredients

  

Main ingredients

• 3 packets Biscoff cookies about 96 cookies
• 0.25 cup Biscoff cookie butter
• 2.5 cups Heavy whipping cream chilled straight from the fridge
• 16 oz Mascarpone cheese straight from the fridge
• 1 teaspoon Pure vanilla extract
• 0.5 teaspoon Cinnamon
• 1.5 cups Sugar
• 1 pinch Salt
• 1.5 cups Water for coffee mixture
• 3 tablespoons Instant coffee
• 2-3 tablespoons Unsweetened cocoa powder for dusting
• 0.5 teaspoon Cinnamon optional, for dusting

Instructions

 

Instructions

• Dissolve instant coffee in 1.5 cups of water and let it cool to room temperature.
• In a large bowl, combine mascarpone, cookie butter, cinnamon, vanilla, salt, and sugar. Beat until combined.
• Add cold heavy cream and beat until stiff peaks form. Chill mixture in refrigerator until use.
• Dip each Biscoff cookie quickly into coffee mixture and lay in a single layer in a 9x13 inch dish.
• Spread half the whipped cream mixture over cookie layer evenly.
• Repeat moist cookie layer then top with remaining whipped cream.
• Warm the cookie butter slightly and drizzle over top layer.
• Dust entire top with cocoa powder and optional cinnamon. Chill for at least 4 hours or overnight.

Notes

Keep chilled until serving. Optional: add 3 tablespoon of coffee liqueur to coffee soak for extra depth.