Ingredients
Equipment
Method
- Prepare the coffee or espresso and let it cool completely. In a separate small bowl, combine the cocoa powder and instant coffee mix. Ensure the cream cheese is at room temperature.
- In a large mixing bowl, add the cream cheese, Biscoff cookie butter, sugar (if using), and vanilla extract (if using). Whisk for 30-60 seconds until a creamy mixture forms.
- Add the cold heavy cream to the same bowl. Whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks. Use a spatula to scrape the sides and bottom to create a uniform mixture.
- Dip some Biscoff cookies in the cooled coffee and arrange them tightly in the bottom of your serving dish, overlapping slightly if needed. Spread half of the whipped Biscoff butter cream mixture over the cookie layer, spreading it evenly with a spatula. Repeat with another layer of soaked Biscoff cookies and the remaining cream mixture. The top layer should be cream.
- Dust the top evenly with the dry instant coffee and cocoa mix. Cover the dish with plastic wrap or foil.
- Refrigerate overnight or chill for at least 4 hours until fully set. Decorate with crushed Biscoff cookies before serving. Cut into desired pieces and serve.
Nutrition
Notes
Always serve the tiramisu chilled. This Biscoff Tiramisu can be stored in the refrigerator for 5-7 days. The flavors meld together well over time.