Tiramisu Biscoff Cookie Recipe

Prepare egg yolk custard

In a heatproof bowl, whisk together the 5 egg yolks and 120 g granulated sugar until well combined and slightly pale. Place the bowl over (not touching) a pot of simmering water (double boiler) and whisk continuously for about 4–6 minutes until the mixture thickens slightly and reaches about 65–70°C (150–160°F) or is warm to touch and ribbons form when you lift the whisk. Remove from heat and let cool for 5 minutes.

Incorporate mascarpone and biscoff butter

Whisk the cooled egg yolk mixture into 450 g mascarpone cheese in a large bowl until smooth and lump-free. Add 100 g biscoff cookie butter and 2 tsp vanilla extract; stir until fully incorporated and smooth. If mixture seems too loose, chill briefly (10–15 minutes) before proceeding.

Whip cream

In a separate chilled bowl, whip 300 ml cold heavy cream to soft peaks using a hand or stand mixer. Fold about one-third of the whipped cream into the mascarpone/biscoff mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Cover and refrigerate while preparing the soak and cookies if needed.

Combine 360 ml cooled strong espresso with 60 ml dark rum or Marsala in a shallow dish. If you want a stronger coffee flavor, dissolve 1 tsp instant coffee into the espresso first. Taste and adjust: the soak should be bold but not overwhelmingly alcoholic. Let the mixture come to room temperature before using.

Prepare assembly dish

Choose a 9x13 inch (about 23x33 cm) dish, trifle bowl, or individual serving glasses. Have 300 g Biscoff cookies ready. Quickly dip each cookie into the coffee-rum mixture: submerge for about 1–2 seconds per side (do not soak; cookies should be moistened but hold their shape).

First layer

Arrange a single layer of dipped Biscoff cookies across the bottom of the dish, breaking cookies as needed to fit. Spread approximately one-third of the mascarpone-biscoff cream evenly over the cookies (use a spatula to smooth). Sprinkle lightly with 1–2 tablespoons of crushed Biscoff cookies for texture.

Second layer

Repeat with a second layer of dipped cookies, pressing gently to level. Spread another third of the cream over the second layer and smooth. Optionally sprinkle a small amount of crushed cookies again.

Top layer

Place a final layer of dipped cookies and spread the remaining mascarpone cream on top, smoothing the surface. Reserve any extra cream for piping if desired.

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6–8 hours, ideally overnight, to allow flavors to meld and the cookies to soften. For best texture, chill 12–24 hours.

Before serving, dust the top evenly with 2 tablespoons unsweetened cocoa powder using a fine sieve. Sprinkle 40 g crushed Biscoff cookies over the surface for crunch. If using, drizzle 30 g softened biscoff cookie butter in thin ribbons and scatter 30 g chocolate shavings over the top.

Slice or spoon into portions and serve chilled. Keep leftovers covered in the refrigerator for up to 3 days.