If you love Biscoff, then you will love my Easy Biscoff Tiramisu recipe. A double hit using biscuits and spread, this is for all you biscoff lovers out there…
What Is Biscoff?
Biscoff are distinctive crunchy biscuits with a caramelised cinnamon flavour and are perfect for dunking into a coffee. In fact, the name Biscoff came from ‘Biscuit’ and ‘Coffee’ and these crunchy little biscuits are super addictive. Not only does it come in biscuit form, but as spreads as well to spread on pancakes or add to cupcakes or even do as I do – straight from the spoon! I have used both in this easy and delicious take on a classic tiramisu.
Why Use Biscoff In Tiramisu
With a biscuit that is made for dunking into coffee, it makes perfect sense to use these as the base of our Biscoff Tiramisu. They soak up a lot of the espresso and the flavours just work togethor. These biscuits are sturdier than traditional ladyfingers so the finished tiramisu ends up having some more bite to it. But I don’t stop there, I like to add smooth Biscoff spread to the mascarpone cream so you get a double hit of Biscoff goodness!
Adding Alcohol to The Tiramisu
A traditional Tiramisu contains alcohol, usually vin santo or marsala wine. I have opted not to use any in this recipe, but it’s up to you. I would add it to the coffee before dunking the biscuits when layering up this tasty dessert. Biscoff is a strong flavour and I feel the dessert is just as good with no alcohol added.
How To Make Biscoff Tiramisu
This easy dessert can be made by following these simple steps:
- Make the espresso coffee and let it cool
The coffee needs to be cooled so that you can dip the biscoff biscuits in and layer up the dessert. I like to use strong brewed espresso as I find instant coffee or regular coffee not strong enough to give that coffee flavour to the biscuits.
- Make the mascarpone cream
I have used a stand mixer to mix everything togethor but you could use a hand mixer. I use a traditional Tiramisu method off whipping egg yolks and sugar. If you prefer not to use raw eggs, you can leave them out and the dessert will still be tasty. I use the beater head to beat the mascarpone and biscoff spread together. I then swap it out with the whisk attachment to whip up the cream into the mixture and get stiff peaks.
- Layering up the dessert
I make the biscuit layer two biscuits deep. Biscoff biscuits are quite thin and I was looking for some texture and bite. Each biscuit is dipped very quickly into the cold coffee so as not to go soggy.
- Chill overnight
Once the dessert is assembled, cover and chill overnight to get maximum flavour. If you can’t wait that long, I would give it a minimum of 4-6 hours.
- Dust with Cocoa powder
You can finish this dessert off by dusting with cocoa powder just before serving. You could also try grating chocolate as an alternative.
FAQ’s
Absolutely, you could swap out the biscoff biscuits with your favourite biscuit and could also try using peanut butter mixed into the mascarpone cream instead of biscoff spread.
Yes it freezes well and can last up to 3 months in the freezer. Portion it out and cover well (minus the dusting of cocoa) with cling film and tinfoil. When ready to use, thaw and dust with cocoa before serving.
Watch How To Make It
Easy Biscoff Tiramisu
Ingredients
- 500 g mascarpone cheese
- 100 g caster sugar
- 150 ml cold brewed espresso coffee
- 64 biscoff biscuits 2 packets
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup double cream 250ml
- 200 g Smooth Biscoff spread
Instructions
- Begin by brewing some strong coffee. Let it cool. The coffee mjst be cold before it can be used.
- Start by whipping the egg yolks and sugar in the bowl of a stand mixer on high speed until very pale and risen in volume and the whisk leaves a trail
- Using the beater attachment, add the mascarpone cream, biscoff spread and vanilla extract. Beat on medium speed until just combined
- Switch back to the whisk attachment. Add the double cream and whip on medium high speed until stiff peaks form.
- When ready to layer up, dip each biscuit in the coffee, very briefly and create a layer of biscuits 2-deep.
- Top with half of the mascarpone cream mixture and level out with a palette knife
- Repeat with another 2-deep layer of biscuits and finish off with the remainder of the mascarpone cream.
- Cover and chill – ideally overnight, for a minimum of 4 hours
Notes
- I used a 9-inch square loose-bottomed cake tin, but you can use any similar-sized dish.
