Biscoff Tiramisu
Biscoff Tiramisu layered with lotus biscoff cookies, a whipped biscoff filling, and topped with chocolate ganache. A biscoff Lover's dream!
Ingredients
Cookie Layers
- 2 packages of biscoff cookies about 64 cookies
- 1 cup cold coffee
Tiramisu Filling
- 4 cups heavy cream chilled
- 8 oz. cream cheese cold
- ½ cup Powdered sugar
- ⅓ cup Biscoff Spread, warmed + more for drizzling (see notes)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Decorations
- Biscoff Cookie Crumbs
- Biscoff Drizzle
Instructions
Tiramisu Filling
- In a stand mixer fitted with a whisk attachment, add the softened cream cheese and beat on high until smooth.
- Reduce the mixer to low, and pour in the heavy cream and start beating on medium speed until it starts to thicken, then add the powdered sugar and warmed biscoff spread. Beat on high until thickened and forms soft peaks.
Assembly
- Add cold coffee to a shallow bowl
- Add a very thin layer of the filling to the bottom of a 9x13 baking dish.
- Dip each biscoff cookie in the coffee and remove immediately (don't soak) and line the cookies at the bottom of the baking dish.
- Add ⅓ the filling and smooth with an offset spatula. Drizzle melted biscoff spread on top (as much or as little as you want, but don't soak it!).
- Repeat two more times: dip cookies in the coffee and line on top of the filling, add more filling, then drizzle with biscoff spread.
Topping
- Pour chocolate chips in a heat proof bowl and set aside. Heat heavy cream in the microwave in 30 second increments until hot. Add it to the chocolate chips and let set for a few minutes then start stirring until completely smooth. Pour it over the Biscoff Tiramisu and you can either use an offset spatula to spread it out or tilt the pan pan and forth to get the ganache in all nooks and crannies.
- Chill the Biscoff Tiramisu for at least 4 hours.
- When ready to eat, you can drizzle the sides or tops of the dessert with melted biscoff spread and add cookie crumbs for decoration.
- Enjoy cold and keep leftovers refrigerated.
Notes
Biscoff Spread: I use anywhere from ¼ to ⅓ cup of slightly warmed biscoff spread, but you can use more or less if you want. For 4 cups of heavy cream, I wouldn't add less than ¼ of a cup. It's entirely up to you and how much you want to taste the biscoff spread in the filling. Remember, you still add biscoff drizzle between the layers.
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