Biscoff Tiramisu

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This Biscoff tiramisu uses cookie butter in the mascarpone filling and a brown sugar spice syrup to soak the layers. After chilling, the tiramisu is soft and creamy with gentle spice warmth and cookie crunch on top.

Prep Time30

Cook Time0

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: Italian-American

Keyword: No Bake

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

3 ⅓ Cups heavy whipping cream chilled
18 Ounces mascarpone cheese I used BelGioioso, chilled
½ Cup powdered sugar
3 to 4 Tablespoons Biscoff cookie butter
28 ladyfingers
12 or 13 Biscoff cookies regular size
1 Pinch salt optional

For the Syrup

1 Cup water
1 Cup granulated sugar
½ Cup light brown sugar
½ Teaspoon vanilla
¼ Teaspoon allspice
¼ Teaspoon nutmeg
¼ Teaspoon cinnamon
1/8 Teaspoon ground cloves

Toppings

¼ to ½ Cup Biscoff cookie butter melted
1 to 2 Ounces Biscoff cookies crushed into crumbs

Instructions

Make the Syrup

Combine the water and sugars, then simmer on medium-low heat for 5 minutes, stirring occasionally. It should come to a simmer, but not boil.
Remove from heat and add the vanilla, allspice, nutmeg, cinnamon and cloves.
Let it sit until room temperature, or store in the fridge for up to 3 days.

Make the Tiramisu

Beat heavy whipping cream in a medium bowl for 3 or 4 minutes on medium-low speed, or until soft-medium peaks form. If it doesn’t reach a soft peak, beat on high for 30 to 60 seconds. Be sure to watch it carefully.
Mix in the powdered sugar and salt on low speed until just combined, taking care not to over-mix.
In a separate bowl, fold the cold mascarpone cream and cookie butter together with a spatula until combined.
Divide 1 to 1 ½ cups of mascarpone filling into each of 3 bowls for the layers.
Keep the remainder of the mascarpone filling for piping on the top, if liked.
Take your syrup and pour it into a glass bowl for dunking the cookies.
Take each Biscoff cookie and place it in the syrup just until it is wet, no more than 1 or 2 seconds.
Arrange them in the bottom of a 9-inch square glass pan, using enough Biscoff cookies to cover the bottom. I used about 12 cookies.
Take one of your bowls of mascarpone mixture and spread it across the Biscoff cookie layer.
Dunk 14 ladyfingers in the syrup, hold over the bowl for a couple of seconds to drain off before laying them on top of the mascarpone filling. I used 14 ladyfingers. For best results, dunk one or two ladyfingers at a time.
Spread one of the bowls of mascarpone filling over the ladyfingers.
Add the remaining 14 ladyfingers after they have been dunked.
Add more mascarpone filling on top.

Decorate the Tiramisu

Take a piping bag, using a star tip, and place the remainder of your mascarpone filling inside. Create dollops all over the top until the top of the tiramisu is covered.
Melt the cookie butter but be sure to wait for it to cool down a bit before drizzling it on top of the dollops. You don’t want your dollops to collapse. You can also place your tiramisu in the fridge while you wait for the cookie butter to cool.
After you’ve drizzled the cookie butter with a spoon or squeeze bottle, sprinkle crushed cookie crumbs on top.
Let the tiramisu firm up in the fridge overnight, or for at least 8 hours before serving.

Notes

Keep dairy cold: Using cold heavy cream and mascarpone helps prevent splitting.
Don't overwhip: Stop at soft peaks so the filling remains smooth once folded.
Dip quickly: A brief dip prevents overly wet layers.
Cool the drizzle: Warm cookie butter can soften the top layer too much if added too soon.

Nutrition

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