Biscoff Tiramisu
By OcadoLife
Published on 14 August 2024
“The warming spice and caramel notes in the biscuits give this Biscoff Tiramisu an extra depth of flavour,” says Crystelle Pereira, cookbook author and Bake Off champion. “Unlike conventional recipes, this one doesn’t call for eggs, resulting in a slightly lighter dessert.” Time and servings
20 minsTotal time
12Servings
20 minsPrep time
Ingredients
- 3 tsp instant coffee
- 1(250g) tub mascarpone
- 50g golden caster sugar
- 35g runny honey
- 0.5 tsp fine sea salt
- 2 tbsp vanilla bean paste (or use vanilla extract)
- 3 tbsp coffee liqueur
- 450ml double cream, cold
- 1 (250g) pack Biscoff Biscuits, plus 5 extra to decorate
Method
Step 1
Dissolve the instant coffee in 150ml freshly boiled water; set aside to cool.Step 2
Combine the mascarpone, caster sugar, honey and salt in a large bowl. Beat with an electric whisk until the sugar has dissolved. Add the vanilla, 2 tbsp coffee liqueur and cream; whisk until just combined, then set aside.Step 3
In a small dish, combine the cooled coffee and remaining 1 tbsp coffee liqueur.Step 4
Dunk half the biscuits in the coffee mixture, making sure they’re completely submerged; arrange in an even layer in a 24cm serving dish. Spread with half the mascarpone cream. Repeat with the remaining biscuits and cream.Step 5
To decorate, crush 4 of the extra biscuits to a powder and sprinkle over the tiramisu. Finish with one whole biscuit in the centre. Cover and chill for 3-4 hrs, until set. Leftovers will keep in the fridge for up to 4 days.Step 6
Recipe Tip: Allow for 3-4 hrs setting time.