If you love the delicious caramelly flavour of biscoff biscuits then you have to try this biscoff tiramisu. It is made with biscoff biscuits dipped in coffee which is topped with a creamy filling and it makes the perfect dessert for any occasion.
This recipe is one of my favourites when it comes to no bake recipes. It is easy and straight forward to prepare and taste absolutely amazing. I have always loved biscoff biscuits and tiramisu so this heavenly combination is perfect.
The recipe uses double cream also known as heavy cream and mascarpone which is spread onto the layers of biscoff. The biscoff biscuits replace the lady fingers that would be usually be used in a traditional tiramisu. It is finished of with crushed biscoff biscuits that create a delicious crunch in the dessert and drizzled with melted biscoff spread. Its honestly so yummy!
Ingredients for Biscoff Tiramisu
- Coffee – I use good quality instant coffee granules.
- Water – hot water to dissolve the coffee granules.
- Biscoff spread – to sweeten the cream.
- Double cream – or heavy whipping cream.
- Mascarpone – you can also use cream cheese instead.
- Biscoff biscuits – to create the coffee layers.
Topping
- Biscoff biscuits – crushed biscuits.
- Biscoff spread – melted and drizzled on top.
How to Make Biscoff Tiramisu
1. Mix together the coffee and water then set aside to cool. In a microwaveable bowl, melt the biscoff spread in the microwave at 30 second increments until fully melted. Set aside to cool down.
2. Add the double cream to a stand mixer fitted with a whisk and whisk the cream to soft peaks. Add the mascarpone and melted biscoff spread and continue to whisk until it reaches medium to stiff peaks. You can also use a hand whisk for this process. Do not over mix. If in any doubt just stop mixing. You want the cream to be soft and fluffy.
3. Take one biscuit and lightly deep it into the coffee. Do not soak or the biscuit may get soggy and fall apart. Place the dipped biscuit in the base of a dish that measures around 8 x 8 and repeat the dipping process creating a layer of biscoff. As the biscoffs are quite thin, I create a second layer directly on top of the first layer with more biscoffs dipped in coffee.
4. Take half the cream and spread it onto the 2 layers of biscoff and use a palette knife to smooth it out. Repeat the process of dipping the biscoff into coffee and creating two more layers on top of the cream then spread the second half of the cream onto the two layers of biscoff biscuits.
5. Refrigerate for a minimum of 4 hours then finish off with some crushed biscoff sprinkled on top just before serving. Optionally, you can also melt more biscoff spread to drizzle on top when serving.
Recipe Tips
- The biscoff is dipped in coffee for this recipe but you can also use milk if you prefer.
- Ensure the coffee has cooled before dipping the biscuits. If it has not cooled the biscuits may fall apart when you dip them.
Nutrition
Based on 1 small serving (16 servings) - Calories: 336kcal | Fat: 25.6g | Saturates: 14.1g | Carbs: 23.8g | Sugar: 13.3g | Fibre: 0.4g | Protein: 2.6g | Salt: 0.3g.
Based on 1 large serving (9 servings) - Calories: 597kcal | Fat: 45.5g | Saturates: 25.1g | Carbs: 42.2g | Sugar: 23.6g | Fibre: 0.7g | Protein: 4.7g | Salt: 0.54g.
Storage
This dessert must be stored in the fridge at all time. Serve straight from the fridge and place any leftovers back in the fridge immediately.
It can last in the fridge for around 2 days but also take the dates on the cream and mascarpone into consideration.
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Biscoff Tiramisu
Ingredients
- 2 tablespoon instant coffee granules
- 150ml hot water
- 80g biscoff spread smooth
- 400ml double cream or heavy whipping cream
- 200g mascarpone
- 48 - 60 biscoff biscuits (around 2 packs)
Topping
- 2 biscoff biscuits (crushed)
- 30g biscoff spread smooth (melted)
Instructions
- Mix together the coffee and water then set aside to cool. In a microwaveable bowl, melt the biscoff spread in the microwave at 30 second increments until fully melted. Set aside to cool down.
- Add the double cream to a stand mixer fitted with a whisk and whisk the cream to soft peaks. Add the mascarpone and melted biscoff spread and continue to whisk until it reaches medium to stiff peaks. You can also use a hand whisk for this process. Do not over mix. If in any doubt just stop mixing. You want the cream to be soft and fluffy.
- Take one biscuit and lightly deep it into the coffee. Do not soak or the biscuit may get soggy and fall apart. Place the dipped biscuit in the base of a dish that measures around 8 x 8 and repeat the dipping process creating a layer of biscoff. As the biscoffs are quite thin, I create a second layer directly on top of the first layer with more biscoffs dipped in coffee.
- Take half the cream and spread it onto the 2 layers of biscoff and use a palette knife to smooth it out. Repeat the process of dipping the biscoff into coffee and creating two more layers on top of the cream then spread the second half of the cream onto the two layers of biscoff biscuits.
- Refrigerate for a minimum of 4 hours then finish off with some crushed biscoff sprinkled on top just before serving. Optionally, you can also melt more biscoff spread to drizzle on top when serving.
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