Imported from Instagram

Biscoff Rasgulla Tiramisu

Name: Biscoff Rasgulla Tiramisu
Prep time: 30 min
Total time: 390 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 150 ml Strong coffee (Cooled; use to dip ladyfingers and rasgullas. Do not add sugar.); 0.5 tsp Instant coffee (Optional, for extra strength); 200 g Mascarpone cheese (Room temperature); 180 g Whipping cream (Cold); 60 g Biscoff spread (For the mascarpone cream); 20 g Icing sugar; 0.5 tsp Vanilla extract; Salt (Amount not specified; included in the cream method); Ladyfingers (Amount not specified; quickly dip in coffee for the first layer); Biscoff spread (Amount not specified; melt until fluid and drizzle over the cream); Rasgullas (Amount not specified; squeeze off excess syrup, halve, and dip briefly in coffee); Biscoff cookies (Amount not specified; coarsely crushed); Cocoa powder (Amount not specified; dust generously over the top)

Recipe by Soundarya Kakar @wineandwhinee · Instagram

Imported by Blak Rabbit on SeeMeCook

A no-bake tiramisu-style dessert layering coffee-dipped ladyfingers and rasgullas with Biscoff mascarpone cream. Melted Biscoff, crushed cookies, and cocoa add caramelized sweetness and crunch.

8 servings390 minSouth Asian

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Ingredients

150 ml Strong coffee (Cooled; use to dip ladyfingers and rasgullas. Do not add sugar.)
0.5 tsp Instant coffee (Optional, for extra strength)
200 g Mascarpone cheese (Room temperature)
180 g Whipping cream (Cold)
60 g Biscoff spread (For the mascarpone cream)
20 g Icing sugar
0.5 tsp Vanilla extract
Salt (Amount not specified; included in the cream method)
Ladyfingers (Amount not specified; quickly dip in coffee for the first layer)
Biscoff spread (Amount not specified; melt until fluid and drizzle over the cream)
Rasgullas (Amount not specified; squeeze off excess syrup, halve, and dip briefly in coffee)
Biscoff cookies (Amount not specified; coarsely crushed)
Cocoa powder (Amount not specified; dust generously over the top)

Steps

1
Brew 150 ml of strong coffee and let it cool completely. Do not add sugar.
2
If using instant coffee for extra strength, stir it into the hot coffee until dissolved, then cool the coffee completely.
3
Whisk the room-temperature mascarpone, 60 g Biscoff spread, icing sugar, vanilla extract, and salt until smooth and creamy.
4
Add the cold whipping cream to the mascarpone mixture and whisk again until combined and creamy.
5
Quickly dip the ladyfingers into the cooled coffee, taking care not to soak them for long.
6
Arrange the soaked ladyfingers in the first layer of the serving dish.
7
Spread a layer of Biscoff mascarpone cream over the ladyfingers.
8
Melt some Biscoff spread until fluid and drizzle a thin or thick layer over the cream.
9
Gently squeeze excess syrup from the rasgullas, cut them in half, and briefly dip the halves in the cooled coffee.
10
Arrange the coffee-dipped rasgulla halves over the Biscoff spread layer.
11
Sprinkle a layer of coarsely crushed Biscoff cookies over the rasgullas.
12
Repeat with another layer of Biscoff mascarpone cream.
13
Arrange the remaining halved rasgullas on top.
14
Finish with a generous dusting of cocoa powder.
15
Chill for at least 6 hours, preferably overnight, before serving.

Notes

The source gives no quantities for the ladyfingers, assembly Biscoff spread, rasgullas, crushed cookies, or cocoa powder. The cream method names salt, but provides no amount. The final assembly dish size is not specified.