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Biscoff Tiramisu Recipe (with Video)

Grain, Intermediate, Peanut-free
bakewithzoha
By
bakewithzoha

Discover our Biscoff Tiramisu Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
8

Recipe Time: 4h10min

Ingredients

Biscoff Mascarpone Cream
- 8 ounces Mascarpone cheese, good quality, chilled
- 0.5 c Biscoff cookie butter
- 2 tbsp Granulated sugar, or more based on your preference
- 0.5 tsp vanilla
- pinch Salt, optional
- 2 c heavy whipping cream
Assembly
- 50 Biscoff cookies
- 1.5 c strong coffee or espresso
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Directions

Biscoff Mascarpone Cream
1. In a clean bowl, add the mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla.
2. Whisk for 30-60 seconds until a creamy mixture has formed. Be careful not to overmix.
3. Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks (it should become pipeable).
4. Use a spatula to scrape in the edges and bottom to form a homogenous mixture.
Assembly
1. Dip the Biscoff cookies in the coffee for 1-2 seconds and add 2 layers in the bottom of your serving dish / cups of choice.
2. I like to cut up some cookies to fill in all gaps as well.
3. Cover with a layer of the Biscoff mascarpone cream, using up half of it in total, and spread out evenly.
4. Repeat the process, adding another 2 layers of the soaked Biscoff cookies, and the remaining cream mixture.
5. Optionally, you can leave some of the cream mixture to pipe on top.
6. I piped it using a ½" french star tip.
7. Refrigerate overnight or at least 4 hours until fully set.
8. Decorate with crushed Biscoff cookies and drizzles of warmed up cookie butter, serve and enjoy.
Notes
1. You can also dust over some cocoa powder at the end to make this dessert even more similar to Tiramisu.

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