Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coffee soak & liquor
Mascarpone cream
Biscoff components
Optional garnish
Method
Coffee soak & liquor
Prepare coffee soak
Brew 1.5 cups strong coffee, then stir in 1 tsp instant espresso powder if using. Let coffee cool to room temperature. Stir the 1/4 cup Biscoff liqueur (or 1/8 cup Biscoff spread mixed with 1/8 cup dark rum) into the cooled coffee. Transfer to a shallow dish for dipping cookies.
Sift 2 tablespoons unsweetened cocoa powder into a small fine-mesh sieve and set aside for final dusting.
Mascarpone cream
Make sabayon (stabilized egg yolk base)
In a heatproof bowl large enough to hold the yolks, whisk together 3 egg yolks, 1/3 cup granulated sugar, and 1 tablespoon cold water until homogenous. Place the bowl over a saucepan of barely simmering water (double boiler), making sure the bowl does not touch the water. Whisk continuously for about 5–7 minutes until the mixture is thick, pale, and ribbony (the sabayon should reach about 160°F/71°C to pasteurize). Remove from heat and let cool slightly.
Combine mascarpone
Place 12 oz cold mascarpone in a separate bowl and loosen it with a few gentle stirs. Fold the slightly cooled sabayon into the mascarpone until smooth and lump-free. Add 1 tsp vanilla extract and mix until incorporated. Do not over-whip at this stage or mascarpone may split.
Whip cream and finish cream
In a chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone-sabayon mixture to lighten it, then fold in the remaining whipped cream until fully combined and smooth. Taste and adjust sweetness if necessary (add up to 1–2 tsp sugar if you prefer sweeter). Cover and refrigerate until assembly (cream should be chilled but still spreadable).
Biscoff components
If you want a cookie-butter layer, microwave 1/2 cup Biscoff cookie butter for 10–15 seconds to loosen so it's spreadable. Optionally stir in 1 tablespoon melted butter to make it a bit more fluid for spreading. Reserve 8 whole cookies for garnish or crushing.
Assemble tiramisu - first layer
Using an 8x8-inch (or similar) dish, quickly dip each Biscoff cookie into the coffee mixture for 1 second per side—do not soak, just enough to moisten. Place a single layer of dipped cookies across the bottom of the dish, breaking cookies as needed to fit snugly. Spread about half of the mascarpone cream evenly over the cookie layer using an offset spatula. Dollop or gently spread 1/4 cup loosened Biscoff cookie butter in small spoonfuls over the cream, then lightly swirl with the spatula (do not fully blend).
Assemble tiramisu - second layer
Repeat: dip a second layer of cookies and arrange over the cream. Spread the remaining mascarpone cream over the second cookie layer, smoothing the top. Warm any remaining Biscoff slightly and drizzle or spoon remaining cookie butter in thin ribbons on top, using a knife to create decorative swirls if desired.
Chill and set
Cover the dish and refrigerate for at least 4 hours, preferably 8–12 hours or overnight. This resting time allows the cookies to soften and flavors to meld.
Optional garnish
Just before serving, dust the top evenly with the reserved unsweetened cocoa powder using a fine sieve. Sprinkle 1/4 cup crushed Biscoff cookies and 2 tablespoons white chocolate shavings (if using) across the top for texture. Optionally, add a few whole Biscoff cookies standing on edge for presentation.