Carve Your Craving Biscoff Tiramisu
This luscious pressure cooker Biscoff tiramisu is layered with bold coffee-soaked cookies and rich mascarpone cream, making every bite a dreamy fusion of spice and sweetness.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 packets Biscoff cookies about 96 cookies
- 0.25 cup Biscoff Cookie butter
- 2.5 cups Heavy whipping cream chilled
- 16 oz Mascarpone cheese cold
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Cinnamon optional
- 1.5 cup Sugar
- 1 pinch Salt
- 1.5 cups Water mixed with coffee
- 3 tablespoons Instant coffee
- 2-3 tablespoons Unsweetened cocoa powder for dusting
- 0.5 teaspoon Cinnamon optional, for dusting
Instructions
Instructions
- In a mixing bowl, dissolve instant coffee in water and let it cool to room temperature.
- Beat chilled heavy cream with pinch of salt until soft peaks form.
- In a separate bowl, mix mascarpone, sugar, vanilla, cinnamon, and cookie butter until smooth.
- Gently fold whipped cream into the mascarpone mixture to keep it fluffy.
- Dip Biscoff cookies quickly into the coffee mixture and layer in a 9x13 inch dish.
- Spread half of the mascarpone cream mixture over the cookies and smooth the surface.
- Repeat the cookie dipping and cream layer one more time.
- Cover dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Dust the top with cocoa powder and optional cinnamon before serving.
Notes
Refrigerate leftover tiramisu promptly. It keeps well for up to 5 days. Freeze individual portions for longer storage. Let thaw overnight in fridge.