Easy Biscoff Tiramisu
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...
Servings 6
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
Tips:
- I used a 9-inch square loose-bottomed cake tin, but you can use any similar-sized dish.