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

Did you know that “tiramisu” means pick-me-up in Italian? Maybe it’s referring to the coffee content, maybe it’s because you won’t want to put it down – much like it’s magic ingredients, our iconic Bakers Boudoir® biscuits.

Level MEDIUM
Time 60 MIN
Serves 6 – 8

INGREDIENTS
200 g Bakers Boudoir® biscuits
250 ml strong black coffee
65 ml brandy or coffee
liqueur (optional)
2 jumbo eggs, separated
65 ml castor sugar
10 ml vanilla essence
250 g mascarpone cheese
250 ml cream, stiffly beaten
30 ml cocoa powder

INSTRUCTIONS

1. Combine the coffee and brandy/coffee liqueur (if using).
2. Dip the Bakers Boudoir® biscuits into the mixture (don’t soak them) and lay them in to the bottom of a 20 cm square dish, which has been greased.
3. Beat the egg yolks and sugar until thick and pale.
4. Add the vanilla and mix well. Add the mascarpone and mix lightly until just combined. Lightly fold in the beaten cream.
5. Beat the egg whites into soft peaks and fold lightly into the mixture.
6. Spoon the mixture onto the biscuits.
7. Add another layer of dipped biscuits and spoon over remainder of the mixture.
8. Chill until firm and sprinkle with cocoa powder just before serving.

INGREDIENTS
4 large scoops vanilla ice cream
Y2 cup International Delight Iced Coffee (Mocha)
2 tablespoons mascarpone cheese
2 ladyfinger cookies
Whipped cream
Chocolate syrup
Cocoa powder for dusting

INSTRUCTIONS
Combine the ice cream, mocha coffee, mascarpone cheese and ladyfinger cookies in the jar of a blender.
Blend until smooth.
Pour into one large glass (or 2 medium glasses),top with whipped cream and chocolate syrup and dust cocoa powder.
You can also decorate with additional ladyfinger cookies.
Serve immediately!
NOTES
Feeling boozy? A splash or two of Kahlua or Bailey’s will do the trick!

Bestandele:
1 blikkie (385 g) kondensmelk
2 kondensmelkblikkies, met melk gevul
3 eiergele
30 ml (2 e) mielieblom
150 g donkersjokolade, in stukkies gebreek
250 ml (1 k) ekstra melk
1 groot pak (200 g) sponsvingerbeskuitjies
250 ml (1 k) vars room, verkoel en styf geklits
1 Flake-sjokolade, gekrummel

Metode:
Meng die kondensmelk, melk, eiergele en mielieblom saam in ‘n kastrol, verhit en roer tot die mengsel kook en verdik. Hou eenkant.
Smelt die sjokolade en 250 ml ekstra melk in ‘n glasbak oor kookwater of 1-2 minute in die mikrogolfoond.
Roer gereeld.
Skep ‘n lagie kondensmelkmengsel in 6-8 poedinglasies of in een groot glasbak.
Doop ‘n paar vingerbeskuitjies in die sjokolademengsel en pak bo-op die kondensmelkmengsel.
Herhaal die lae en rond af met room. Verkoel sowat 1 uur of tot stewig.
Krummel die Flake net voor opdiening oor.