Check out this amazing Biscoff Tiramisu – it’s the easiest, no-bake dessert I’ve ever whipped up, and trust me, it tastes even better than it sounds! With just 6 simple ingredients and 10 minutes of effort, you’ll be indulging in layers of Biscoff mascarpone cream and coffee-soaked Biscoff cookies that are bound to steal the show at any dessert table.
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Easy Biscoff Tiramisu
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
**Biscoff Mascarpone Cream:**
- 8 ounces of good-quality mascarpone cheese (like Galbani or Belgioioso, kept chilled (226g))
- ½ cup of Biscoff cookie butter (140g)
- 2 tablespoons of granulated sugar (adjust to your taste)
- ½ teaspoon of vanilla extract (optional)
- A pinch of salt (optional)
- 2 cups of heavy whipping cream (also chilled (480g))
**Assembly:**
- 50–60 Biscoff cookies
- 1 ½ cups of strong coffee or espresso
Instructions
**Biscoff Mascarpone Cream:**
- In a clean bowl, mix mascarpone cheese, Biscoff cookie butter, sugar, salt, and vanilla until creamy. Be cautious not to overmix.
- Add the cold heavy cream to the bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks.
- Use a spatula to ensure a homogenous mixture by scraping the edges and bottom.
**Assembly:**
- Briefly dip Biscoff cookies in coffee for 1-2 seconds, then arrange 2 layers at the bottom of your chosen serving dish or cups. Fill any gaps with cookie pieces.
- Cover with a layer of Biscoff mascarpone cream, using half of the mixture, and spread evenly.
- Repeat the process, adding another 2 layers of soaked Biscoff cookies and the remaining cream mixture. Optionally, reserve some cream for piping on top using a ½” French star tip.
- Refrigerate overnight or for at least 4 hours until fully set.
- Decorate with crushed Biscoff cookies and drizzles of warmed-up cookie butter. Serve and savor!
Notes
**Notes:**
For an extra Tiramisu touch, dust some cocoa powder over the top at the end. Enjoy your delightful, foolproof Biscoff Tiramisu!
