Biscoff Tiramisu: The Ultimate No-Bake Dessert Recipe

Biscoff Tiramisu: Prepare to experience a dessert revelation! Imagine the classic Italian indulgence of tiramisu, but with a delightful twist that will send your taste buds soaring. We’re talking layers of coffee-soaked ladyfingers, creamy mascarpone, and the irresistible, caramelized spice of Biscoff cookies. This isn’t just dessert; it’s an experience.

While tiramisu boasts a rich history rooted in the Veneto region of Italy, often attributed to the clever use of leftover ingredients, our Biscoff Tiramisu takes that resourceful spirit and infuses it with a modern, globally-loved flavor. Biscoff, with its unique caramelized biscuit taste, has captured hearts worldwide, becoming a pantry staple for its comforting warmth and satisfying crunch.

Why do people adore tiramisu? It’s the perfect balance of textures – the soft, yielding ladyfingers, the smooth, rich mascarpone, and the dusting of cocoa that adds a touch of bitterness. Now, imagine that symphony of textures enhanced by the sweet, spiced crunch of Biscoff. This recipe elevates the traditional dessert to a whole new level of deliciousness. It’s relatively easy to assemble, making it perfect for both special occasions and weeknight treats. Get ready to impress your friends and family with this unforgettable Biscoff Tiramisu!

this Recipe

Ingredients:

• For the Biscoff Cream:
• 1 ½ cups (360ml) heavy cream, cold
• 8 ounces (225g) mascarpone cheese, cold
• ½ cup (100g) Biscoff spread, melted slightly
• ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• For the Coffee Syrup:
• 1 ½ cups (360ml) strong brewed coffee, cooled
• 2 tablespoons Biscoff spread, melted into the coffee
• 2 tablespoons coffee liqueur (optional, but recommended!)
• For the Assembly:
• Approximately 30-35 Biscoff cookies
• Biscoff cookie crumbs, for dusting

Preparing the Biscoff Cream:

1. In a large, chilled bowl (I like to put my bowl and beaters in the freezer for about 15 minutes beforehand!), combine the heavy cream, mascarpone cheese, melted Biscoff spread, powdered sugar, and vanilla extract.
2. Using an electric mixer (either a stand mixer or a hand mixer), beat the mixture on medium speed until stiff peaks form. Be careful not to overbeat, as this can cause the mascarpone to curdle. You want a thick, creamy consistency that holds its shape.
3. Once the cream is whipped to stiff peaks, cover the bowl with plastic wrap and refrigerate it while you prepare the coffee syrup. This will help the cream to firm up even more.

Making the Coffee Syrup:

1. In a shallow dish or bowl (large enough to dip the Biscoff cookies), combine the cooled strong brewed coffee and the melted Biscoff spread. Stir well until the Biscoff spread is fully dissolved into the coffee.
2. If you’re using coffee liqueur, add it to the coffee mixture and stir to combine. The liqueur adds a lovely depth of flavor, but it’s perfectly fine to omit it if you prefer.

Assembling the Biscoff Tiramisu:

1. Now for the fun part – assembling the tiramisu! Choose your serving dish. A 9×13 inch baking dish works great, but you can also use a trifle bowl or individual serving cups.
2. Dip each Biscoff cookie into the coffee syrup for just a few seconds per side. You want the cookies to be moistened but not soggy. They should still hold their shape.
3. Arrange the dipped Biscoff cookies in a single layer on the bottom of your chosen dish. You may need to break some cookies to fit them snugly and cover the entire bottom.
4. Spread half of the Biscoff cream evenly over the layer of Biscoff cookies. Make sure to spread it all the way to the edges of the dish.
5. Repeat steps 2 and 3: Dip the remaining Biscoff cookies in the coffee syrup and arrange them in a second layer over the cream.
6. Spread the remaining Biscoff cream evenly over the second layer of cookies. Again, make sure to spread it to the edges.
7. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the cookies to soften.

Finishing Touches:

1. Before serving, dust the top of the tiramisu generously with Biscoff cookie crumbs. You can either crush the cookies yourself using a food processor or a rolling pin, or you can buy pre-made Biscoff cookie crumbs.
2. Cut into squares or scoop into individual servings and enjoy! The tiramisu will keep in the refrigerator for up to 3 days.

Tips and Variations:

• Adjusting the Sweetness: If you prefer a less sweet tiramisu, you can reduce the amount of powdered sugar in the Biscoff cream. You can also use unsweetened cocoa powder instead of Biscoff cookie crumbs for dusting.
• Adding Chocolate: For a chocolatey twist, you can add a layer of chocolate shavings or chocolate chips between the cookie layers. You could also drizzle melted chocolate over the top of the tiramisu before refrigerating.
• Using Different Cookies: While Biscoff cookies are the star of this recipe, you can experiment with other types of cookies. Graham crackers, ladyfingers, or even chocolate wafers would work well. Just be sure to adjust the dipping time in the coffee syrup accordingly.
• Making it Alcohol-Free: If you prefer not to use coffee liqueur, you can simply omit it from the coffee syrup. You can also add a teaspoon of vanilla extract or almond extract to the coffee syrup for extra flavor.
• Individual Servings: For a more elegant presentation, you can assemble the tiramisu in individual serving cups or glasses. This is a great option for parties or special occasions.
• Freezing Instructions: While I prefer to enjoy this tiramisu fresh, you can freeze it for up to 2 months. To freeze, wrap the assembled tiramisu tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving. Keep in mind that the texture of the cookies may be slightly softer after freezing and thawing.
• Biscoff Spread Consistency: Make sure the Biscoff spread is melted but not hot when you add it to the cream and coffee. If it’s too hot, it could melt the mascarpone or scald the coffee. I usually microwave it for about 15-20 seconds, stirring halfway through.
• Coffee Strength: The strength of the coffee is important for the overall flavor of the tiramisu. I recommend using a strong brewed coffee, such as espresso or French press coffee. You can also add a teaspoon of instant coffee to the brewed coffee for an extra boost of flavor.
• Mascarpone Cheese: Make sure your mascarpone cheese is cold before using it. This will help the cream to whip up properly. If the mascarpone is too warm, it may become grainy.
• Whipping the Cream: Be careful not to overwhip the cream. Overwhipped cream can become grainy and separate. You want to whip the cream until stiff peaks form, but stop there.

Serving Suggestions:

This Biscoff Tiramisu is delicious on its own, but it also pairs well with a variety of other desserts and drinks. Here are a few serving suggestions:

• Serve with a scoop of vanilla ice cream or whipped cream.
• Pair with a glass of dessert wine or coffee liqueur.
• Garnish with fresh berries or chocolate shavings.
• Serve as part of a dessert buffet or dessert platter.

Storage Instructions:

Store the Biscoff Tiramisu in the refrigerator for up to 3 days. Cover the dish tightly with plastic wrap to prevent it from drying out. The tiramisu can also be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550
• Fat: 30-40g
• Saturated Fat: 20-25g
• Cholesterol: 100-150mg
• Sodium: 150-250mg
• Carbohydrates: 40-50g
• Sugar: 30-40g
• Protein: 5-7g

Enjoy your delicious Biscoff Tiramisu! I hope you love it as much as I do!

Conclusion:

This Biscoff Tiramisu isn’t just another dessert; it’s a symphony of flavors and textures that will transport you to dessert heaven. The creamy mascarpone, the rich coffee-soaked ladyfingers, and the unmistakable warmth of Biscoff all come together in perfect harmony. Trust me, once you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s a guaranteed crowd-pleaser, perfect for special occasions, or even just a delightful treat to brighten up a weeknight.

But what truly elevates this tiramisu is the Biscoff spread. Its unique caramelized biscuit flavor infuses every layer, creating a depth of flavor that’s simply irresistible. It’s a modern twist on a classic dessert, and I promise you, it’s a twist you won’t regret. The subtle spice notes in the Biscoff complement the coffee beautifully, creating a truly unforgettable taste experience.

Beyond its incredible flavor, this recipe is also surprisingly easy to make. Don’t let the fancy name intimidate you! With just a few simple steps, you can create a show-stopping dessert that will impress your friends and family. And the best part? You can prepare it ahead of time, making it the perfect stress-free option for entertaining.

Now, let’s talk serving suggestions and variations! While this Biscoff Tiramisu is divine on its own, there are plenty of ways to customize it to your liking. For an extra touch of elegance, dust the top with a generous layer of Biscoff cookie crumbs or cocoa powder before serving. You could also drizzle some melted Biscoff spread over the top for an even more intense Biscoff flavor.

If you’re looking to add a bit of boozy flair, consider adding a splash of coffee liqueur or rum to the coffee mixture. This will enhance the flavors and give your tiramisu a delightful kick. For a non-alcoholic option, you could try adding a teaspoon of vanilla extract or almond extract to the mascarpone cream.

Another fun variation is to use different types of cookies instead of ladyfingers. Biscoff cookies themselves would be an obvious and delicious choice, but you could also experiment with other types of biscotti or even graham crackers. Just be sure to adjust the soaking time accordingly, as some cookies absorb liquid more quickly than others.

For a truly decadent experience, try layering in some chopped Biscoff cookies between the mascarpone cream and ladyfingers. This will add a delightful crunch and even more Biscoff flavor to every bite. You could also add a layer of fresh berries, such as raspberries or strawberries, for a burst of freshness and color.

I truly believe that this Biscoff Tiramisu is a must-try recipe for any dessert lover. It’s easy to make, incredibly delicious, and endlessly customizable. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a dessert masterpiece!

I’m so excited for you to try this recipe and experience the magic of Biscoff Tiramisu for yourself. Once you’ve made it, I would absolutely love to hear about your experience! Share your photos and comments with me – tell me what you loved about it, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to create and share delicious recipes that you’ll love. Happy baking!