Biscoff Tiramisu
Cookie butter lovers rejoice! This Biscoff Tiramisu unites espresso-soaked ladyfingers with supremely fluffy Biscoff mascarpone filling!
Ingredients
Coffee Syrup:
- ⅓ cup water
- ½ cup granulated sugar
- ⅔ cup strongly-brewed coffee*
Biscoff Mascarpone Filling:
- 1 ½ cup heavy cream
- ¾ cup brown sugar
- ¾ cup Biscoff cookie butter
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Pinch salt
- 16 ounces mascarpone cheese
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- 1 Tablespoon cookie butter, for drizzling
- Biscoff Cookies, for topping
Instructions
Make the Syrup:
- Combine the water, sugar, and coffee in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and set aside to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the sugar, cookie butter, vanilla, cinnamon, and salt. Beat on high until combined. Add the mascarpone, beating until just combined--try not to overbeat. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers into the coffee syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of coffee syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours before serving, preferably overnight. Just before serving, place the tablespoon of cookie butter into a small bowl and heat in the microwave for 10-15 seconds, or until thinned out. Drizzle over tiramisu. Cut into squares and serve. Top each piece with a Biscoff cookie, if desired.
Notes
*I combined 2 teaspoons instant espresso powder with 2/3 cup hot water.
**You might have to cut your ladyfingers depending on their size. Cutting is easier to do after they've been dipped in the coffee syrup.