This biscoff tiramisu is perfect if you love tiramisu and the flavors of cookie butter. You can mix up a batch of this decadent dessert just as easily as a classic tiramisu. It's a great flavor twist on a classic dessert.
This cookie butter flavored tiramisu removes ladyfingers and uses Biscoff cookies in place of them. It also keeps the coffee infused flavor, but adds in cookie butter as well.
Tiramisu is easy to make different flavor variations on like our strawberry tiramisu or our limoncello tiramisu. You can even make tiramisu cookies.
Making a batch of this no bake treat is super easy. It uses just 8 simple ingredients and takes only about 20 minutes of prep time.
Ingredients
- Mascarpone Cheese
- Cookie Butter (Biscoff Spread)
- Sugar
- Vanilla
- Salt
- Heavy Cream
- Biscoff Cookies
- Strong Coffee
See recipe card for quantities.
Instructions
Simply follow these easy directions to whip up a batch of your own cookie butter tiramisu.
Step one: Combine mascarpone cheese, cookie butter, sugar, vanilla and sugar on medium speed for a few minutes until smooth.
Step two: Add in heavy cream and whip on medium until stiff peaks form. Do not overwhip.
Step three: Dip each cookie into coffe and place in a single layer in a 9x9 inch pan. Make two layers of cookies.
Step four: Spread ⅓ of the whipped filling over top of the cookies. Then repeat with another two layers of dipped cookies and another layer of whipped filling. Cover with plastic wrap and chill for 4 hours.
Step five: After chilling, add remaining whipped filling to a piping bag with star tip. Pipe dollops of filling covering the top of the tiramisu. Then sprinkle with crushed Biscoff cookies.
Hint: you can chill for 4 hours, but chilling overnight will help everything more completely set.
Storage
This biscoff tiramisu can be stored covered in the fridge for 3 - 5 days. It also freezes well - both as a whole pan or in slices.
Biscoff Tiramisu
Equipment
- 9x9 inch pan
- Mixing bowl
- Hand or Stand Mixer
- Measuring Cups + Spoons
- Piping Bag + Star tip
Ingredients
- 8 oz Mascarpone Cheese
- ½ cup Cookie Butter
- 2 tablespoon Sugar
- ½ teaspoon Vanilla
- ¼ teaspoon Salt
- 2 cup Heavy Cream
- 60 Biscoff Cookies
- 1 ½ cup Strong Coffee
Instructions
- Combine 8 oz mascarpone cheese, ½ cup cookie butter, 2 tablespoon sugar, ½ teaspoon Vanilla and ¼ teaspoon Salt on medium speed until smooth.
- Add in 2 cup heavy cream and whip to stiff peaks. Do not over whip. Just thick enough to pipe.
- Place 1 ½ cups coffee in a shallow dish, wide enough to dip the Biscoff cookies.
- Quickly dip one cookie at a time and place in a 9x9 inch pan. Break or cut off pieces to fit. Repeat until you’ve created two layers of coffee dipped cookies.
- Spread about ⅓ of the whipped filling and use a spatula to spread evenly to the edges.
- Repeat with another two layers of coffee dipped cookies.
- Spread another ⅓ of the whipped filling across the cookies.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- When ready to serve, pipe the remaining filling across the top.
- Sprinkle with crushed cookies to decorate.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
