Biscoff Tiramisu
A genius, coffee-free dessert hack that uses Lotus Biscoff cookies instead of ladyfingers.
5 h · 8 servings
Ingredients
- 1 large jar Lotus Biscoff Spread (Cookie Butter)
- 1 package Lotus Biscoff Cookies
- 1 cup Heavy Whipping Cream
- 1 cup Mascarpone Cheese (or full-fat cream cheese)
- 1/4 cup Powdered Sugar
- 1 cup Milk (warm, for dipping)
Method
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the mascarpone cheese until the cream is smooth and thick.
- Melt the Biscoff spread in the microwave for 30 seconds until it is liquid and pourable. Fold half of the melted Biscoff into the whipped cream mixture.
- Quickly dip each Biscoff cookie into the warm milk (just 1 second per side so they don't get soggy) and lay them in an even layer in an 8x8 inch square dish.
- Spread half of the Biscoff cream mixture over the cookie layer.
- Repeat with another layer of milk-dipped cookies, followed by the rest of the cream mixture.
- Pour the remaining melted Biscoff spread over the top to create a smooth, glossy layer. Chill in the fridge for at least 4 hours before serving.
From The Edible Codex · 261 recipes
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