Description
Speculoos Tiramisu (No Eggs!) is a fun twist on an Italian dessert. It consists of layers of creamy mascarpone, Biscoff cookies soaked in coffee, and Biscoff spread. This no-bake dessert is very easy to make and stores well.
Ingredients
2 cups heavy whipping cream
8-ounce container of mascarpone cheese (room temperature)
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup cold espresso or strong coffee, cooled (or 1-2 teaspoons of instant coffee powder per cup of hot water)
2 packets Speculoos cookies (2 packets of 8 oz / 250 g)
1/4 cup cookie butter
cocoa powder for dusting
Instructions
1. Whip the Mascarpone Mixture: In a large mixing bowl, combine the heavy whipping cream, mascarpone cheese, granulated sugar, Biscoff spread, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture until soft peaks form. Be careful not to overmix.
2. Dip the Biscoff Cookies: Pour the cold espresso into a shallow dish. Quickly dip each Biscoff cookie into the espresso, allowing any excess coffee to drip off. Arrange a layer of dipped Biscoff cookies at the bottom of a serving dish (I recommend using a 9x9 baking dish) or trifle bowl to make a big statement!
3. Layer with Cream Mixture: Divide the mascarpone mixture into two. Spread a layer of the whipped cream mixture over the dipped Biscoff cookies, ensuring even coverage.
4. Repeat the Layers: Repeat the layers, starting with dipped Biscoff cookies and ending with a final layer of the whipped cream mixture on top. Make sure to finish with a layer of the cream mixture. In total, you will have four layers.
5. Chill: Cover the dish with plastic wrap and refrigerate for at least 2 - 4 hours.
6. Dust with Cocoa Powder: Just before serving, remove the plastic wrap and dust the top of the tiramisu with cocoa powder for a finishing touch.
7. Serve: Slice and serve chilled. Enjoy the delicious combination of Biscoff cookies and creamy mascarpone in this delightful twist on traditional tiramisu!
Notes
Use Room Temperature Ingredients: This helps to create a fluffy whipped cream mixture.
Don't Over Whip! You do not want to over-whip your cream. As soon as the tips of the mixture are stiff, you need to stop whipping.
Work Quickly: When dipping the speculoos biscuits into the espresso mixture, work efficiently to ensure they are lightly soaked but not overly saturated. A quick dip of about 1-2 seconds per biscuit should suffice to infuse them with coffee flavor without making them soggy.
What dish do I need if I want to 3x the recipe? At least a 9x13.
Make-Ahead? Biscoff Tiramisu is an excellent dessert for making ahead of time. It benefits from some chilling time in the refrigerator to allow the flavors to meld together and the dessert to set properly.
Storage: Once assembled, Biscoff Tiramisu should be stored in the refrigerator to keep it chilled and maintain its freshness. Cover the dish tightly with plastic wrap or transfer individual servings to airtight containers before refrigerating. It can be stored in the fridge for 2-3 days. Not suitable for freezing.
Make ahead of time--it tastes better the next day, I promise!
- Prep Time: 145 minutes
- Cook Time: 2-4 hours
- Category: Dessert
- Method: no-bake
- Cuisine: Italian