Description
Biscoff Tiramisu is a creamy, dreamy no‑bake dessert that layers spiced Biscoff (speculoos) cookies with light mascarpone cream and coffee — a delicious twist on the classic Italian tiramisu. It’s indulgent yet simple, doesn’t require baking, and develops richer flavor when chilled overnight, making it perfect for dinner parties or cozy treats.
Ingredients
- About 200 g Biscoff cookies (speculoos biscuits)
- 8 oz (225 g) mascarpone cheese, softened
- 1 cup heavy cream (or whipping cream)
- 1/2 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 cup espresso or strong brewed coffee, cooled
- 2–3 tbsp Biscoff spread (optional, for extra cookie flavor or drizzling)
- Cocoa powder (for dusting on top)
Instructions
- Brew a strong cup of espresso or coffee and let it cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat the mascarpone with powdered sugar and vanilla extract until smooth and lump‑free.
- Gently fold the whipped cream into the mascarpone mixture until combined, creating a light and creamy filling.
- Quickly dip each Biscoff cookie into the cooled coffee for 1–2 seconds (don’t oversoak — they should soften but not disintegrate).
- Arrange a layer of dipped cookies at the bottom of an 8×8‑inch (or similar) dish or pan.
- Spoon half of the mascarpone cream over the cookie layer and smooth it with a spatula.
- If desired, drizzle a thin layer of Biscoff spread over the cream for extra flavor.
- Repeat with another layer: dip cookies in coffee, arrange them over the cream, then top with the remaining mascarpone mixture.
- If you like, drizzle a bit more Biscoff spread on top before chilling.
- Cover the dish and refrigerate for at least 4 hours — ideally overnight — to allow the layers to set and flavors to meld.
- Just before serving, dust the top with cocoa powder and optionally sprinkle with crushed Biscoff crumbs for texture.
- Slice into portions and serve chilled.
Notes
- For a more pronounced cookie flavor, stir 1–2 tbsp Biscoff spread into the mascarpone cream rather than just drizzling.
- For a boozy version, add a splash of coffee liqueur (like Kahlúa) to the coffee before dipping the cookies.
- If mascarpone is unavailable, you can substitute with an equal mix of cream cheese and Greek yogurt — the texture will be slightly tangier but still creamy.
- Individual servings: assemble in jars or ramekins for portable dessert portions — great for parties or picnics.
- This dessert tastes even better the next day as the cookies soften and flavors intensify. Store covered in the fridge for up to 4 days.
- A coffee‑free version: replace espresso with chilled chai tea, milk with a pinch of cinnamon, or simple cold milk for a milder flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/8 cake)
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
