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.
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.