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.

Serves: 9

decrease servingsincrease servings

Ingredients


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
  1. 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.
  2. Add the mascarpone cheese and cookie butter and continue to mix until stiff peaks form*. Set aside.
  3. 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.
  4. 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.
  5. Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.

Notes

*If stiff peaks form and the cookie butter isn't evenly incorporated, switch to mixing by hand to prevent overmixing.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply