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Biscoff Cookie Butter Tiramisu

Crunchy Biscoff cookies, creamy mascarpone, pure cookie butter, and Biscoff whipped cream adorn this incredibly flavor-packed Biscoff Cookie Butter Tiramisu.
Course: Dessert, Snack
Cuisine: American, Italian
Keyword: biscoff, biscoff dessert, biscoff tiramisu, cookie butter, cookie butter dessert, cookie butter tiramisu, dessert, spring, tiramisu
Servings: 12

Ingredients

For the Layers:

  • 26 Biscoff Cookies (approximately 13 per layer)
  • 1 Cup (240ml) Brewed Coffee of Choice, slightly cooled

For the Biscoff Mascarpone Cream:

  • 1 ½ Cups (355ml) Heavy Cream
  • ½ Cup (100g) Granulated Sugar
  • ¼ Cup (60g) Biscoff Cookie Butter
  • 1 Teaspoon (5ml) Vanilla Bean Paste
  • 6 Ounces (170g) Mascarpone Cream

For the Biscoff Whipped Cream:

  • 1 Cup (240ml) Heavy Cream
  • 2 Tablespoons (25g) Granulated Sugar
  • 2 Tablespoons (30g) Biscoff Cookie Butter
  • 1 Teaspoon (5ml) Vanilla Bean Paste

Additional Toppings:

  • Biscoff Cookie Butter (about ⅓ cup)
  • Biscoff Cookies, crushed (about 3-4)

Instructions

  • Assembly:
    Start by preparing the Biscoff mascarpone cream. In a mixing bowl, combine heavy cream and granulated sugar. Whip until stiff peaks form.
    In a separate bowl, mix Biscoff cookie butter, vanilla bean paste, and mascarpone cream until smooth. Gently fold this mixture into the whipped cream until fully combined. Set aside.
  • Next, prepare the Biscoff whipped cream. In a chilled mixing bowl, combine heavy cream, granulated sugar, Biscoff cookie butter, and vanilla bean paste. Whip until stiff peaks form. Set aside.
    Begin assembling the tiramisu by dipping Biscoff cookies into the brewed coffee and placing them in a single layer at the bottom of your serving dish. Spread about one-third of the Biscoff mascarpone cream over the layer of cookies.
  • Repeat the process, creating additional layers of dipped cookies and cream until you reach the top of the dish, finishing with a layer of the cream. Slightly melt the additional Biscoff cookie butter and drizzle it over the top layer of cream.
  • Refrigerate the tiramisu until cooled and set, for at least 4 hours or preferably overnight.
    Before serving, pipe the Biscoff whipped cream around the edges of the tiramisu and sprinkle crushed Biscoff cookies on top.
  • Serve chilled and enjoy your delicious Biscoff cookie butter tiramisu!
    Store any leftovers covered into the refrigerator for up to three days.

Notes

See blog for dietary substitutions on dairy and gluten. 
See blog for frequently asked questions.