Biscoff Tiramisu Recipe (with Video)

Biscoff Mascarpone Cream
1. In a clean bowl, add the mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla.
2. Whisk for 30-60 seconds until a creamy mixture has formed. Be careful not to overmix.
3. Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks (it should become pipeable).
4. Use a spatula to scrape in the edges and bottom to form a homogenous mixture.
Assembly
1. Dip the Biscoff cookies in the coffee for 1-2 seconds and add 2 layers in the bottom of your serving dish / cups of choice.
2. I like to cut up some cookies to fill in all gaps as well.
3. Cover with a layer of the Biscoff mascarpone cream, using up half of it in total, and spread out evenly.
4. Repeat the process, adding another 2 layers of the soaked Biscoff cookies, and the remaining cream mixture.
5. Optionally, you can leave some of the cream mixture to pipe on top.
6. I piped it using a ½" french star tip.
7. Refrigerate overnight or at least 4 hours until fully set.
8. Decorate with crushed Biscoff cookies and drizzles of warmed up cookie butter, serve and enjoy.
Notes
1. You can also dust over some cocoa powder at the end to make this dessert even more similar to Tiramisu.