There's something deeply comforting about diving into a dessert that feels like a hug in a bowl, or in this case, a glass. That's exactly what this Biscoff Tiramisu is all about. It's not just a recipe; it's a cozy weekend project that promises to wrap you and your loved ones in layers of joy.
Imagine layering those crisp, caramel-kissed Biscoff cookies soaked in coffee, then pairing them with a light, creamy filling that's got just the right hint of lemon zest and Limoncello. It's about taking those little moments to create something that feels a bit special, a bit out of the ordinary.
I think about how a simple twist on a classic can bring such a delightful surprise to the table, and that's what cooking and baking are all about, isn't it? It's the excitement of trying something new, the anticipation of that first bite, and the shared smiles when it tastes just as good as you hoped.
This Biscoff Tiramisu is my invitation to you to play, to experiment, and to find joy in the kitchen. It doesn't matter if you're not a pro or if the kitchen is not your usual hangout spot. What matters is the fun in the making and the love in the sharing.
So, why not give it a go? Break those cookies, whip up that mascarpone, and create a dessert that'll be the talk of your next family dinner or hangout with friends. It’s about gathering around, digging into those layers, and enjoying the mix of flavors and textures.
And who knows? This Biscoff Tiramisu might just become your new favorite way to end a meal, start a conversation, or simply enjoy a quiet moment. Let's make those moments count with something sweet, something a bit different, and entirely delicious.
Ingredients:
(Serve 2)
Fillings:
Egg Yolks, 2
Granulated Sugar, 70g
Egg Whites, 2
Sea Salt, Pinch
Mascarpone, 200g
Biscoff Spread, 25g + More For Presentation
Fresh Lemon Zest, 1 Lemon
Limoncello, 2 TBSP
Tiramisu:
Coffee Freshly Brewed, For Dipping
Coffee Liqueur, 2 TBSP
Biscoff Cookies, For Stacking & Presenation
Equipment:
Hand / Stand Mixer
Directions:
Prepare the fillings.
Prepare a double boiler.
Add the egg yolks to the double boiler.
Whisk until it turns pale yellowish.
*Make sure the simmering water does not touch the bowl, or else the eggs will scramble.*
Add in the sugar and whisk until the sugar has dissolved.
The mixture should thicken and the color should lighten.
In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form.
In another large mixing bowl, whip mascarpone, biscoff spread, lemon zest and limoncello until light and fluffy.
Fold the yolk mixture into the mascarpone until well combined.
Next, fold the egg whites in 1/3 portions until everything is fully incorporated.
Keep chilled until ready to use or you can transfer into a piping bag.
Prepare the tiramisu.
In a shallow bowl, add coffe and coffee liqueur.
Mix until well combined.
Dip one biscoff cookie into the coffee mixture and flip only once.
I'm just using drinking glasses to serve my biscoff tiramisu, so I will be breaking the cookies in halves to fit into the glasses.
Pipe or spoon the mascarpone mixture onto the savoiardi.
Repeat the steps and stack to the brim.
Chill in the fridge overnight.
The next day, the tiramisu should shrink a bit.
Spread some biscoff over the tiramisu.
Garnish with some crushed biscoff cookies and slide 1 biscoff cookie into the tiramisu.
Serve immediately.
Mama Mia...
1 serving is never enuff...