10-Minute Biscoff Tiramisu (Edit recipe)

This 10-Minute Biscoff Tiramisu is a foolproof dessert that combines the rich flavors of Biscoff with the classic elegance of tiramisu, all without the hassle of raw eggs! Make a large batch or individual servings for any occasion!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	601
Fat:	43 g
Carbohydrates:	51 g
Protein:	9 g
Cholesterol:	72 g
Sodium:	254 mg
Fiber:	0 g
Sugars:	29 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 9

Ingredients

480 grams Heavy Cream (Whipping Cream), (2 cups)
60 grams Powdered Sugar, (1/2 cup)
0.5 tsp Pure Vanilla Extract
226 grams Mascarpone Cheese, (8 oz) at room temperature
90 grams Lotus Biscoff Cookie Butter (Creamy), (1/3 cup)
180 grams Espresso, at room temperature (3/4 cup)
17.6 oz Lotus Biscoff Cookies, (2 packages)
2 Tbsp Cocoa Powder, for dusting

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy. Increase the speed to medium-high and continue whisking until medium peaks form, about 3 minutes.
Add the mascarpone cheese and cookie butter and continue to mix until stiff peaks form*. Set aside.
Pour the espresso into a shallow bowl. Dip the Biscoff cookies, one at a time, into the espresso (do not soak them, just a quick dip) and lay them in a flay layer to cover the bottom of an 8x8-inch baking dish. Repeat with a second layer of cookies.
Using an offset spatula, spread half of the mascarpone mixture into an even layer over the cookies. Add another 2 layers of espresso-dipped cookies and top with the remaining mascarpone filling. Spread evenly.
Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.