Biscoff Tiramisu

Ingredients

• 500 g mascarpone
• 5 eggs (Separated)
• 80 g sugar
• 2 tbsp Biscoff spread (Melted; for the cream)
• 200 g Biscoff cookies (Some reserved for crushing to decorate)
• 200 ml strong coffee (Cooled)
• 125 g Biscoff spread (Source gives a range of 100–150 g; melt for drizzling)
• Biscoff cookies (Crushed, for the crumb border; amount not specified)

Steps

1. 1

   Separate the eggs, placing the yolks and whites into separate bowls.

2. 2

   Whisk the egg yolks with the sugar until the mixture is pale, thick, and fluffy.

3. 3

   Add the mascarpone and mix until smooth.

4. 4

   Stir in the 2 tablespoons of melted Biscoff spread until combined.

5. 5

   In a separate bowl, whip the egg whites to stiff peaks.

6. 6

   Gently fold the whipped egg whites into the mascarpone mixture.

7. 7

   Quickly dip each Biscoff cookie into the cooled strong coffee.

8. 8

   Arrange a layer of the soaked cookies in the bottom of your dish.

9. 9

   Spread a layer of mascarpone cream over the cookies.

10. 10

    Repeat the layers of soaked cookies and cream until the ingredients are used, ending with a final layer of cream.

11. 11

    Drizzle the melted Biscoff spread over the surface in thin zig-zag lines.

12. 12

    Drag a skewer through the lines to make a decorative pattern.

13. 13

    Sprinkle crushed Biscoff cookies around the edges to form a crumb border.

14. 14

    Refrigerate for at least 6 hours, preferably overnight.

Notes

The decoration spread quantity is given as a range of 100–150 g. The crushed-cookie amount is not specified; the source does not clarify whether these are additional cookies or part of the 200 g listed for the layers. This recipe uses raw eggs.

Nutrition per serving

• dessert
• no-bake
• refrigerated
• make-ahead
• Italian-inspired