Q1: What is the difference between Biscoff Tiramisu and a classic Tiramisu?

The main difference is the cookie used for the layers. A classic Tiramisu uses light and airy Italian savoiardi (ladyfingers). This Biscoff Tiramisu uses thin, crispy, and flavorful Belgian speculoos (Biscoff) cookies, which have a deep, caramelized, and spiced flavor that adds a completely new and delicious dimension to the dessert.

Q2: Is it safe to eat the egg yolks in this recipe?

Yes, it is completely safe. This recipe uses the classic Italian sabayon method , where the egg yolks and sugar are gently cooked over a double boiler. This process heats the yolks to a temperature that effectively pasteurizes them, making them safe for consumption, while also creating a wonderfully stable and silky custard base for the cream.

Q3: My mascarpone cream is runny. What did I do wrong?

A runny mascarpone cream is usually caused by one of three things: the mascarpone was over-mixed and broke, the whipped cream was under-whipped (it should be at soft or medium peaks, not too stiff, but definitely not liquid), or the egg yolk base was not cooked long enough to thicken properly. Ensure you are gently folding, not vigorously stirring, when you combine the whipped cream and the mascarpone base.

Q4: Can I make this a day or two in advance?

Yes, absolutely! This is the perfect make-ahead dessert. It needs at least 4-6 hours to set, but it is even better when made a full 24 hours in advance. This gives the Biscoff cookies the perfect amount of time to soften into a tender, cake-like texture and for all the flavors to meld together.

Q5: Can I substitute the mascarpone cheese with regular cream cheese?

While you can in a pinch, it will significantly change the flavor and texture of the dessert. Mascarpone is a very rich, soft Italian cream cheese with a high butterfat content and a slightly sweet, milky flavor. Regular cream cheese is much firmer and has a very distinct, tangy flavor. If you do substitute, the final result will be much denser and will taste more like a cheesecake than a light and airy tiramisu.

The Ultimate Easy Biscoff Tiramisu Recipe

Name: The Ultimate Easy Biscoff Tiramisu Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 3 large egg yolks; 70 g (about 1/3 cup) granulated sugar; 225 g (about 8 oz) mascarpone cheese, at room temperature; 350 g (about 1 ½ cups) whipping cream; 1 teaspoon vanilla extract; 2 teaspoons espresso powder; 150 g (about 2/3 cup) hot water; 1 oz coffee liqueur or dark rum (e.g., Kahlua); 52 Lotus Biscoff biscuits; 2 tablespoons cocoa powder

The Ultimate Easy Biscoff Tiramisu Recipe

A modern twist on the classic Italian dessert, this Biscoff Tiramisu substitutes traditional ladyfingers with speculoos (Biscoff) cookies. The cookies are quickly dipped in a mixture of espresso and coffee liqueur and layered with a rich, creamy filling. The filling is made from a cooked egg yolk sabayon, mascarpone cheese, and freshly whipped cream. The entire dessert is layered and chilled for several hours to allow the cookies to soften into a cake-like texture, then finished with a dusting of cocoa powder.

Author: Grace
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 4 hours 30 minutes (includes chilling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Bake, Layering, Chilling
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

3 large egg yolks
70 g (about 1/3 cup) granulated sugar
225 g (about 8 oz) mascarpone cheese, at room temperature
350 g (about 1 ½ cups) whipping cream
1 teaspoon vanilla extract
2 teaspoons espresso powder
150 g (about 2/3 cup) hot water
1 oz coffee liqueur or dark rum (e.g., Kahlua)
52 Lotus Biscoff biscuits
2 tablespoons cocoa powder

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Instructions

Make the Mascarpone Cream: In a large, heat-safe bowl, whisk together the egg yolks and sugar.
Create a double boiler by bringing about 1 inch of water to a boil in a small pot. Turn off the heat and place the bowl with the egg yolk mixture on top, ensuring the bottom of the bowl does not touch the water.
Whisk the egg mixture for 4-5 minutes, until the sugar has dissolved and the mixture becomes thicker and pale in color.
Remove the bowl from the pot. Immediately add the room temperature mascarpone cheese to the warm egg mixture and whisk until completely smooth.
In a separate large mixing bowl, beat the whipping cream and vanilla extract with an electric mixer until it forms soft peaks.
Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain.
Assemble the Tiramisu: In a shallow bowl, stir together the espresso powder, hot water, and coffee liqueur.
Very quickly dip a Biscoff cookie into the espresso mixture, just enough to coat both sides. Arrange the soaked cookies in a double layer on the bottom of your serving container.
Add a generous layer of the mascarpone cream on top of the Biscoff layer and spread it evenly.
Repeat with another double layer of soaked Biscoff cookies and another layer of mascarpone cream.
Smooth the top and scrape off any excess cream.
Chill and Serve: Chill the tiramisu in the refrigerator for at least 4 hours, or preferably overnight.
Before serving, use a fine-mesh sieve to dust the top of the tiramisu with cocoa powder and place a whole Biscoff cookie on top for garnish.

Notes

This is a no-bake dessert, but the egg yolks are gently cooked over a double boiler for food safety and to create a stable sabayon base.
It is crucial to dip the Biscoff cookies very briefly; over-soaking will cause them to become mushy.
The long chilling time of at least 4 hours is essential for the dessert to set properly and for the flavors to fully develop.

Nutrition

Serving Size: 1/8 of recipe
Calories: 500-600
Sugar: 30-40 g
Sodium: 200-250 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 1-2 g
Protein: 8-10 g
Cholesterol: 200-250 mg

Find it online: https://www.eatswithsoul.com/biscoff-tiramisu-recipe/