Easy Biscoff Tiramisu
A delightful and creamy no-bake tiramisu that combines layers of coffee-soaked Biscoff cookies and smooth mascarpone, perfect for any family gathering.
Ingredients
For the Tiramisu
- 1 cup brewed coffee (cooled) Ensure it is brewed and cooled before starting.
- 250 grams mascarpone cheese
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pack Biscoff cookies
- to taste cocoa powder for dusting
- optional chocolate shavings for garnish
Instructions
Preparation
- Brew your coffee and let it cool completely. You can even refrigerate it for a quicker cooling time.
- In a mixing bowl, combine the mascarpone cheese, heavy cream, sugar, and vanilla extract. Use an electric mixer to whip the ingredients until soft peaks form, about 3-5 minutes.
- Quickly dip each Biscoff cookie into the cooled coffee, ensuring they soak just enough to soften but not become mushy—just a second on each side.
- In a square or rectangular dish, lay down a single layer of the dipped Biscoff cookies. Spoon half of the mascarpone mixture over the cookies, smoothing it out evenly.
- Add another layer of dipped Biscoff cookies followed by the remaining mascarpone cream, using a spatula to smooth the top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, dust with cocoa powder and sprinkle chocolate shavings if desired.
Notes
This dish can be made a day or two in advance. Store it in the refrigerator, where it will last for about 3-4 days. Avoid soaking the cookies for too long to maintain their structure. For a halal-friendly twist, use dairy-free cream cheese or whipped coconut cream.