A unique twist to the Tres Leches. The taste of the Biscoff cookies is so perfect with the addition of the milk blend!

Ingredients

Biscoff Cake

• 2 Cups +2 Tbsp All Purpose Flour
• 1 1/2 Cups Sugar
• 2 Tsp Baking Powder
• 3/4 Tsp Salt
• 12 Tbsp Unsalted Butter
• 1 Cup Milk
• 2 Large Eggs
• 1 Egg White
• 1 Tbsp Vanilla
• 2 Tbsp Biscoff Cookie Butter
• 12 Biscoff Cookies

Milk Blend

• 2 14oz Can Condensed Milk
• 3 Cups Milk
• 2 Cups Evaporated Milk
• 1 Tsp Vanilla

Biscoff Whipped Cream

• 1 1/2 Cups Heavy Whipping Cream
• 3 Tbsp Sugar
• 1 1/2 TSp Vanilla
• 1/4 Cup Biscoff Cookie Butter

Instructions

Biscoff Cake

1. Preheat Oven to 350F and grease a 13×9 pan.
2. In a stand mixer with a paddle attachment beat your butter, Biscoff cookie butter and sugar for 5 mins until smooth.
3. Scrape down the sides and bottom of your bowl as needed.
4. Add your eggs one by one allowing each egg to incorporate before adding the next one.
5. Scrape the sides and bottom of the bowl and do one final beat to make sure the eggs and butter are incorporated well about 2-3 mins.
6. In a separate bowl sift your flour, baking powder and salt.
7. With your mixer on med add in a 5 step addition the dry ingredients and milk to the batter starting with the flour and ending with flour.
8. Dry ingredients, milk, dry ingredients, milk and dry ingredients.
9. Scrape the sides and bottom of your bowl and give a final beat until incorporated well but do not over mix.
10. Give your Biscoff cookies a good crush.
11. We don’t want big pieces.
12. Add your crushed cookies to the batter giving it a gentle stir do not over mix.
13. Bake for 25-35 mins or until a toothpick comes out clean it will be a beautiful light color.
14. Allow cake to cool.

Introduction:

Biscoff Tiramisu is a delightful twist on the classic Italian dessert, replacing the traditional ladyfingers with Biscoff cookies. This version of tiramisu has a rich, creamy texture and a deliciously spiced flavor that’s sure to impress your guests.

Why we love this recipe:

It’s a unique take on a beloved dessert that adds a new layer of flavor.
The combination of creamy mascarpone cheese and Biscoff cookies creates a decadent treat.
This dessert can be made ahead of time, making it perfect for entertaining.

Ingredients:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces mascarpone cheese, at room temperature
• 1/2 cup brewed espresso or strong coffee, cooled
• 1 package (7.5 ounces) Biscoff cookies
• Cocoa powder for dusting

Instructions:

1. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Add the mascarpone cheese to the whipped cream and beat until smooth and creamy.
3. Dip each Biscoff cookie into the espresso mixture, coating both sides.
4. Arrange a layer of dipped cookies in the bottom of an 8×8-inch baking dish.
5. Spread half of the mascarpone mixture over the layer of cookies.
6. Repeat with another layer of dipped cookies and the remaining mascarpone mixture.
7. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
8. Before serving, dust the top of the tiramisu with cocoa powder.

Notes:

You can adjust the sweetness of the tiramisu by adding more or less powdered sugar to the whipped cream.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition:

Serving Size: 1 slice (1/9 of the tiramisu)
Calories: 300
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 100mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugars: 13g
Protein: 3g