Biscoff Tiramisu
INGREDIENTS
Coffee Syrup:
⅓ cup water
½ cup granulated sugar
⅔ cup strongly-brewed coffee*
Biscoff Mascarpone Filling:
1 ½ cup heavy cream
¾ cup brown sugar
¾ cup Biscoff cookie butter
1 teaspoon vanilla
½ teaspoon cinnamon
Pinch salt
16 ounces mascarpone cheese
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 Tablespoon cookie butter, for drizzling
Biscoff Cookies, for topping
Make the Syrup:
Combine the water, sugar, and coffee in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and set aside to cool completely.
Make the Filling:
In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
To the mixer, add the sugar, cookie butter, vanilla, cinnamon, and salt. Beat on high until combined. Add the mascarpone, beating until just combined--try not to overbeat. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
One at a time, quickly dip the ladyfingers into the coffee syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of coffee syrup-soaked ladyfingers on top of the filling.
Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
Cover and refrigerate for at least 6 hours before serving, preferably overnight. Just before serving, place the tablespoon of cookie butter into a small bowl and heat in the microwave for 10-15 seconds, or until thinned out. Drizzle over tiramisu. Cut into squares and serve. Top each piece with a Biscoff cookie, if desired
Having made this Biscoff Tiramisu several times, I'd like to share a few tips that enhance its flavor and texture. First, using strongly brewed coffee concentrates the rich coffee flavor in the syrup, perfectly balancing the sweetness of the Biscoff cookie butter in the filling. When dipping the ladyfingers, it's essential to dip them quickly—just a second or two—to keep them moist yet firm, preventing a soggy dessert. For the mascarpone filling, gently folding in the whipped cream ensures a light, airy texture that melts in your mouth. I've found that adding a pinch of cinnamon not only complements the vanilla but also adds a subtle warmth that enhances the Biscoff flavor profile. If you want to elevate this recipe, consider layering with crushed Biscoff cookies between the mascarpone layers for added crunch. Before serving, drizzling the warmed cookie butter over the top provides a glossy finish and an extra burst of that beloved spice cookie taste. This recipe is great to prepare the night before so the flavors meld beautifully. It’s also versatile: you can substitute the coffee with espresso or even a coffee liqueur for an adult version. Family and friends consistently rave about the harmonious combination of creamy mascarpone, spiced cookie butter, and coffee-soaked ladyfingers, making this an ideal dessert for gatherings or special occasions.
