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Biscoff Tiramisu Recipe

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This Biscoff Tiramisu is a no-bake dream dessert made with layers of coffee-soaked Biscoff cookies, fluffy mascarpone cream, and a drizzle of melted Biscoff spread. Creamy, spiced, and irresistibly indulgent—perfect for entertaining or any time you crave something sweet and special.

Ingredients

Scale

Biscoff Layer:

  • 30 Biscoff cookies (plus extra for topping)

  • ½ cup strong brewed coffee or espresso, cooled

  • 2 tbsp Biscoff spread (optional, for layering)

Cream Filling:

  • 8 oz mascarpone cheese, softened

  • 1 cup heavy whipping cream

  • ⅓ cup powdered sugar

  • 1 tsp vanilla extract

Topping:

  • 2 tbsp Biscoff spread, melted (for drizzling)

  • Crushed Biscoff cookies (for garnish)

Instructions

  • Prepare Cream Filling:
    In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
    In a separate bowl, whip heavy cream until stiff peaks form.
    Fold whipped cream into mascarpone until light and fluffy.

  • Soak the Cookies:
    Pour coffee into a shallow dish. Quickly dip each Biscoff cookie (1–2 seconds).

  • Assemble Tiramisu:
    In an 8×8-inch dish, layer half the soaked cookies.
    Spread half the cream over cookies. Optional: drizzle or dollop Biscoff spread.
    Repeat with remaining cookies and cream.

  • Chill:
    Cover and refrigerate for at least 4 hours, preferably overnight.

  • Top and Serve:
    Before serving, drizzle with melted Biscoff spread and sprinkle with crushed cookies. Serve chilled.

Notes

  • Use decaf coffee for a caffeine-free version.

  • Add a layer of sliced bananas for a fruity twist.

  • Individual jars work great for parties and portion control.

Find it online: http://maicook.com/biscoff-tiramisu-recipe/