Description
A delicious, easy-to-prepare creamy Biscoff tiramisu recipe.
Ingredients
MILK MIXTURE
- 1 ¼ cup (300ml) milk
- 2 tbsp Biscoff spread
BISCOFF FILLING
- 1 cup (240ml) heavy whipping cream
- 2 cups (500g) mascarpone cheese, room temperature
- Slightly over ¾ cup (200g) cream cheese, room temperature
- ½ cup (170g) Biscoff spread
- ½ cup (60g) powdered sugar
ASSEMBLE
- 13 ladyfingers, bottom layer
- 18 Biscoff cookies
- 13 ladyfingers top layer
DECORATE
- 2/3 cup (200g) Biscoff spread
- 9 Biscoff cookies
- 2 Biscoff cookies, crushed
Instructions
- Start by preparing the milk mixture to soak the ladyfingers. In a pan, combine 1 ¼ cup (300ml) milk with 2 tbsp Biscoff spread, and warm it up until the Biscoff is fully melted. Set aside.
- Prepare the Biscoff tiramisu filling. Whip 1 cup (240ml) heavy whipping cream using a stand mixer, with the whisk attachment, set on high speed. You want to whip until you reach medium peaks.
- In a mixing bowl, combine 2 cups (500g) room temperature mascarpone cheese, slightly over ¾ cup (200g) room temperature cream cheese, and ½ cup (170g) Biscoff spread. Work the mixture with a hard spatula.
- Sift ½ cup (60g) powdered sugar and add it to the cream mixture. Fold in the whipped cream with gentle movements. Don’t overmix.
- Assemble the tiramisu. Soak 13 ladyfingers in the milk mixture, making sure to soak them long enough so they can absorb the liquid. Place them at the bottom of an 8-inch 20cm pan. Add 1/3 part of the filling and smooth it out.
- Soak 18 biscoff cookies in the milk mixture and place them on top of the mascarpone filling. Add ½ of the tiramisu filling and smooth it out.
- Soak 13 ladyfingers and place them over the cream filling. Cover with the remaining filling and smooth it out.
- Refrigerate for at least 8 hours to overnight.
- To decorate, melt 2/3 cup (200g) Biscoff spread and pour it over the tiramisu. Tilt the pan around so it covers the top. Add 9 biscuits and then crush two Biscoff cookies and sprinkle them around the edges.