Ingredients
Equipment
Method
- Prepare the coffee and let it cool. In a small bowl, combine the cocoa powder and instant coffee. Ensure cream cheese is at room temperature.
- In a large mixing bowl, combine the cream cheese, Biscoff cookie butter, sugar (if using), and vanilla extract (if using). Whisk until smooth.
- Add the cold heavy cream to the bowl. Whisk on medium speed until stiff peaks form. Use a spatula to scrape the sides and bottom to ensure a uniform mixture.
- Dip Biscoff cookies in the cooled coffee and arrange them in a single layer at the bottom of your serving dish. Spread half of the Biscoff cream mixture over the cookies. Repeat with another layer of soaked cookies and the remaining cream mixture. The top layer should be cream.
- Dust the top layer evenly with the cocoa and instant coffee mixture.
- Cover the dish and refrigerate for at least 4 hours, or preferably overnight, until fully set. Decorate with crushed Biscoff cookies before serving.
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.