Introduction: Craving a Decadent Twist on a Classic Dessert?
Imagine the creamy, dreamy layers of traditional tiramisu meeting the caramelized, spiced crunch of Biscoff cookies. That’s Biscoff Tiramisu—a luxurious no-bake dessert that’s as indulgent as it is easy to make! This recipe swaps out classic ladyfingers for Lotus Biscoff biscuits, infusing the dessert with a warm, spiced flavor that pairs perfectly with rich mascarpone and a hint of coffee. Perfect for dinner parties or a cozy treat, this tiramisu will leave everyone wanting more. Ready to dive into this deliciousness? Let’s get started!
Overview: Why Biscoff Tiramisu Shines
Biscoff Tiramisu is a delightful twist on the Italian classic, featuring layers of Biscoff cookies soaked in espresso and coffee liqueur, paired with a velvety mascarpone cream. The spiced, caramelized flavor of Biscoff adds a unique warmth, making this dessert both comforting and sophisticated. It’s a no-bake, make-ahead treat that’s ideal for any occasion.
- Time Requirement: About 25 minutes for prep, plus 4 hours (or overnight) for chilling.
- Difficulty Level: Easy. The steps are simple, with just a bit of care needed for the mascarpone cream and layering.
- Why It’s Special: The Biscoff cookies bring a caramelized crunch that elevates the classic tiramisu, while the espresso and liqueur add depth and richness. It’s naturally vegetarian and perfect for coffee lovers.
Essential Ingredients: What You’ll Need
With a short list of ingredients, Biscoff Tiramisu is all about quality and balance. Use authentic Lotus Biscoff biscuits and fresh mascarpone for the best results.
- 3 large egg yolks: Create a rich, custard-like base for the mascarpone cream.
- 70 g (⅓ cup) granulated sugar: Sweetens the cream without overpowering it.
- 225 g (1 cup) mascarpone cheese, room temperature: Adds creamy, tangy richness.
- 350 g (1 ½ cups) whipping cream: Forms a light, fluffy layer for the cream.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm note.
- 2 teaspoons espresso powder: Provides a bold coffee flavor for soaking the cookies.
- 150 g (⅔ cup) hot water: Dissolves the espresso powder for the soaking liquid.
- 1 oz (2 tablespoons) coffee liqueur or dark rum (e.g., Kahlua): Adds a boozy depth to the soak.
- 52 Lotus Biscoff biscuits: Offer a spiced, caramelized crunch in place of traditional ladyfingers.
- 2 tablespoons cocoa powder: Dusts the top for a classic tiramisu finish.
- Substitutions and Variations:
- Non-Alcoholic: Replace coffee liqueur with 2 tablespoons brewed coffee or a splash of almond extract mixed with water.
- Dairy-Free: Use vegan mascarpone and coconut cream instead of whipping cream.
- Gluten-Free: Swap Biscoff biscuits for gluten-free Biscoff or similar gluten-free cookies.
- Lower Sugar: Reduce sugar in the cream to 50 g and use a sugar-free coffee syrup instead of liqueur.
- Flavor Twist: Add a pinch of cinnamon or cardamom to the mascarpone cream for extra warmth.
Why These Ingredients Matter: The Biscoff biscuits provide a unique spiced crunch, while the mascarpone and whipped cream create a rich, airy filling. The espresso and liqueur soak adds a bold, sophisticated flavor, and the cocoa powder gives a classic tiramisu finish.
Step-by-Step Instructions: Crafting Your Biscoff Tiramisu
This no-bake dessert comes together quickly with a few careful steps. Follow along to create a creamy, crunchy masterpiece!
Step 1: Prepare the Mascarpone Cream
- In a small pot, bring about 1 inch of water to a boil. In a large heat-safe bowl that fits over the pot without touching the water, whisk together 3 large egg yolks and 70 g granulated sugar.
- Once the water boils, turn off the heat and place the bowl over the pot. Whisk occasionally until the sugar dissolves and the mixture becomes thicker, pale, and warm (about 4–5 minutes).
- Remove the bowl from the pot and immediately whisk in 225 g room-temperature mascarpone cheese until smooth and lump-free.
- Tip: Ensure the mascarpone is at room temperature to avoid lumps, and whisk steadily to combine smoothly.
Step 2: Whip the Cream
- In a large mixing bowl, combine 350 g whipping cream and 1 teaspoon vanilla extract.
- Use an electric hand mixer to beat on medium speed until soft peaks form (about 2–3 minutes).
- Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain, keeping it light and airy.
- Tip: Fold gently to maintain the cream’s volume for a fluffy texture.
Step 3: Prepare the Espresso Soak
- In a shallow bowl, stir together 2 teaspoons espresso powder, 150 g hot water, and 1 oz coffee liqueur (or dark rum) until fully dissolved.
- Set aside to cool slightly.
- Tip: Let the mixture cool to lukewarm to avoid softening the Biscoff cookies too much during dipping.
Step 4: Assemble the Tiramisu
- Quickly dip each of the 52 Lotus Biscoff biscuits into the espresso mixture (1 second per side) to lightly coat both sides, letting excess drip off. Arrange a double layer (or single layer, if preferred) of soaked biscuits in the bottom of your serving container (about 6 biscuits per layer for a small container).
- Spread a generous layer of mascarpone cream over the biscuit layer, using a spatula to push the cream into the edges and corners.
- Repeat with another double layer of soaked Biscoff biscuits, followed by another layer of mascarpone cream.
- Use a bench scraper or spatula to smooth the top, scraping off any excess cream for a neat finish.
- Tip: Dip biscuits quickly to keep them from becoming too soggy, and arrange them tightly for a sturdy base.
Step 5: Chill and Finish
- Cover the container with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to let the flavors meld and the layers set.
- Before serving, use a fine-mesh sieve to dust the top with 2 tablespoons cocoa powder for a classic look.
- Garnish with a whole Biscoff cookie placed upright or crumbled on top for extra flair.
- Tip: For clean slices, use a sharp knife and wipe it between cuts to maintain the layered look.
Assembly: Creating the Perfect Biscoff Tiramisu
Assembling Biscoff Tiramisu is all about layering for a balance of creamy and crunchy textures. Here’s how to make it look and taste amazing:
- Layer the Biscuits: Arrange soaked Biscoff biscuits tightly in a double layer (or single, if preferred) for a sturdy, flavorful base.
- Spread the Cream: Apply the mascarpone cream evenly, pushing it into the edges for a polished look.
- Finish with Flair: Smooth the top cream layer and dust with cocoa powder for a classic tiramisu aesthetic.
- Presentation Tips:
- Serve in a clear glass dish to show off the layers, or use individual dessert cups for a chic presentation.
- Garnish with extra Biscoff crumbs, a drizzle of melted Biscoff spread, or a coffee bean for a fancy touch.
- Cut into squares or scoop for a rustic serve.
- Serving Tip: Let the tiramisu sit at room temperature for 5–10 minutes before serving for a softer, creamier texture.
Storage and Make-Ahead Tips
This tiramisu is perfect for preparing ahead, and it stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Fridge: Store covered with plastic wrap or in an airtight container in the fridge for up to 3 days. The biscuits will soften further over time.
- Freezer: Freeze individual portions wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge before serving.
- Serving Tip: Dust with fresh cocoa powder after thawing for a vibrant look.
- Make-Ahead Tips:
- Assemble the tiramisu up to 24 hours in advance, adding the cocoa powder and garnish just before serving.
- Prepare the mascarpone cream a day ahead and store in the fridge, covered tightly.
- Keep Biscoff biscuits in an airtight container to stay crisp until use.
Recipe Variations: Get Creative!
Biscoff Tiramisu is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Biscoff Chocolate Tiramisu: Add 2 tablespoons cocoa powder to the mascarpone cream for a chocolatey twist.
- Caramel Biscoff Tiramisu: Drizzle caramel sauce between layers or swirl into the cream.
- Berry Biscoff Tiramisu: Add a layer of fresh raspberries or strawberries for a fruity contrast.
- Non-Alcoholic Biscoff Tiramisu: Replace liqueur with extra brewed coffee or a mix of coffee and vanilla extract.
- Mini Biscoff Tiramisu: Layer in small glasses or jars for individual servings, perfect for parties.
Conclusion: Savor the Spiced, Creamy Bliss of Biscoff Tiramisu!
You’ve just created a Biscoff Tiramisu that’s sure to impress with its creamy layers and caramelized crunch! This no-bake dessert is perfect for coffee lovers, dessert enthusiasts, or anyone looking to elevate a classic tiramisu. With the warm, spiced flavor of Biscoff cookies and the rich mascarpone cream, it’s a treat that’s both comforting and sophisticated. Get creative with variations or garnishes, and enjoy every decadent bite. How will you make your tiramisu special? Share your ideas in the comments—I’d love to hear them!
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Biscoff Tiramisu
Description
Imagine the creamy, dreamy layers of traditional tiramisu meeting the caramelized, spiced crunch of Biscoff cookies. That’s Biscoff Tiramisu—a luxurious no-bake dessert that’s as indulgent as it is easy to make! This recipe swaps out classic ladyfingers for Lotus Biscoff biscuits, infusing the dessert with a warm, spiced flavor that pairs perfectly with rich mascarpone and a hint of coffee
Ingredients
With a short list of ingredients, Biscoff Tiramisu is all about quality and balance. Use authentic Lotus Biscoff biscuits and fresh mascarpone for the best results.
-
3 large egg yolks: Create a rich, custard-like base for the mascarpone cream.
-
70 g (⅓ cup) granulated sugar: Sweetens the cream without overpowering it.
-
225 g (1 cup) mascarpone cheese, room temperature: Adds creamy, tangy richness.
-
350 g (1 ½ cups) whipping cream: Forms a light, fluffy layer for the cream.
-
1 teaspoon vanilla extract: Enhances the overall flavor with a warm note.
-
2 teaspoons espresso powder: Provides a bold coffee flavor for soaking the cookies.
-
150 g (⅔ cup) hot water: Dissolves the espresso powder for the soaking liquid.
-
1 oz (2 tablespoons) coffee liqueur or dark rum (e.g., Kahlua): Adds a boozy depth to the soak.
-
52 Lotus Biscoff biscuits: Offer a spiced, caramelized crunch in place of traditional ladyfingers.
-
2 tablespoons cocoa powder: Dusts the top for a classic tiramisu finish.
-
Substitutions and Variations:
-
Non-Alcoholic: Replace coffee liqueur with 2 tablespoons brewed coffee or a splash of almond extract mixed with water.
-
Dairy-Free: Use vegan mascarpone and coconut cream instead of whipping cream.
-
Gluten-Free: Swap Biscoff biscuits for gluten-free Biscoff or similar gluten-free cookies.
-
Lower Sugar: Reduce sugar in the cream to 50 g and use a sugar-free coffee syrup instead of liqueur.
-
Flavor Twist: Add a pinch of cinnamon or cardamom to the mascarpone cream for extra warmth.
-
Why These Ingredients Matter: The Biscoff biscuits provide a unique spiced crunch, while the mascarpone and whipped cream create a rich, airy filling. The espresso and liqueur soak adds a bold, sophisticated flavor, and the cocoa powder gives a classic tiramisu finish.
Instructions
Step 1: Prepare the Mascarpone Cream
-
In a small pot, bring about 1 inch of water to a boil. In a large heat-safe bowl that fits over the pot without touching the water, whisk together 3 large egg yolks and 70 g granulated sugar.
-
Once the water boils, turn off the heat and place the bowl over the pot. Whisk occasionally until the sugar dissolves and the mixture becomes thicker, pale, and warm (about 4–5 minutes).
-
Remove the bowl from the pot and immediately whisk in 225 g room-temperature mascarpone cheese until smooth and lump-free.
-
Tip: Ensure the mascarpone is at room temperature to avoid lumps, and whisk steadily to combine smoothly.
Step 2: Whip the Cream
-
In a large mixing bowl, combine 350 g whipping cream and 1 teaspoon vanilla extract.
-
Use an electric hand mixer to beat on medium speed until soft peaks form (about 2–3 minutes).
-
Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain, keeping it light and airy.
-
Tip: Fold gently to maintain the cream’s volume for a fluffy texture.
Step 3: Prepare the Espresso Soak
-
In a shallow bowl, stir together 2 teaspoons espresso powder, 150 g hot water, and 1 oz coffee liqueur (or dark rum) until fully dissolved.
-
Set aside to cool slightly.
-
Tip: Let the mixture cool to lukewarm to avoid softening the Biscoff cookies too much during dipping.
Step 4: Assemble the Tiramisu
-
Quickly dip each of the 52 Lotus Biscoff biscuits into the espresso mixture (1 second per side) to lightly coat both sides, letting excess drip off. Arrange a double layer (or single layer, if preferred) of soaked biscuits in the bottom of your serving container (about 6 biscuits per layer for a small container).
-
Spread a generous layer of mascarpone cream over the biscuit layer, using a spatula to push the cream into the edges and corners.
-
Repeat with another double layer of soaked Biscoff biscuits, followed by another layer of mascarpone cream.
-
Use a bench scraper or spatula to smooth the top, scraping off any excess cream for a neat finish.
-
Tip: Dip biscuits quickly to keep them from becoming too soggy, and arrange them tightly for a sturdy base.
Step 5: Chill and Finish
-
Cover the container with plastic wrap and chill in the fridge for at least 4 hours, preferably overnight, to let the flavors meld and the layers set.
-
Before serving, use a fine-mesh sieve to dust the top with 2 tablespoons cocoa powder for a classic look.
-
Garnish with a whole Biscoff cookie placed upright or crumbled on top for extra flair.
-
Tip: For clean slices, use a sharp knife and wipe it between cuts to maintain the layered look.
FAQs: Your Biscoff Tiramisu Questions Answered
Q: Can I use store-bought whipped cream?
A: Yes, use about 3 cups of whipped topping, but freshly whipped cream gives a lighter, fresher texture. Fold gently to combine with the mascarpone.
Q: Is Biscoff Tiramisu healthy?
A: It’s a treat, so enjoy in moderation. The mascarpone and cream are rich, but you can use lower-sugar alternatives or non-dairy options for a lighter version.
Q: Why is my mascarpone cream lumpy?
A: Ensure the mascarpone is at room temperature and the egg mixture is warm when combining. Whisk thoroughly to avoid lumps.
Q: Can I make this without alcohol?
A: Absolutely! Replace the coffee liqueur with extra brewed coffee or a mix of coffee and a splash of almond extract.
Q: How long does it take to prep this tiramisu?
A: About 25 minutes for prep, plus 4 hours (or overnight) for chilling. It’s hands-off after assembly!
Q: Can I use other cookies instead of Biscoff?
A: Yes, try ladyfingers for a classic tiramisu or gingersnaps for a similar spiced flavor, but Biscoff adds a unique caramelized taste.