Biscoff Tiramisu
The love child of Biscoff spread and the classic Tiramisu.
Ingredients
Mascarpone Cream
- 3 cups Heavy Cream
- 8 oz Mascarpone Cheese
- 1 cup Sugar white
- 1/2 jar Biscoff Spread
Layering
- 1/2 jar Biscoff Spread
- 2 packages Biscoff Cookies
- 4 cups Brewed Coffee
Instructions
Mascarpone Cream
- Add the heavy cream, mascarpone, sugar, and 1/2 the jar of biscoff spread into a large mixing bowl.
- Whisk together using a stand mixer, hand mixer, or by hand with a whisk.
- You are looking for stiff peaks. (When you pull away, the cream will look stiff, but not grainy or chunky)
Assembly
- Make 4 cups of brewed coffee. I like to use 4 cups of hot water + a few tablespoons of instant coffee.
- I skipped sugar to avoid it being overly sweet.
- To begin layering, dip the lotus cookies into the coffee and line the bottom of your dish.
- Add a few spoonfuls of the whipped filling and spread out evenly.
- Melt the remainder of the biscoff in the microwave until watery and pour between each layer.
- Repeat until you have made a few layers.
- To decorate, I used a piping bag with the remainder cream to pipe dots on the top of the dessert.
- To resemble cocoa powder, blend the extra lotus cookies and dust it (through a sieve) to get a powdery topping.
- Refrigerate for at least 4-6 hours OR overnight before serving.
- Enjoy :)
Notes
Please, please, please, PLEASE do not over whip your cream! The most common mistake with this recipe is over whipping the cream. Take your time and do not whip at a high speed.
The Biscoff can be replaced with other spreads :)