Can I make this recipe without alcohol?

Absolutely. Simply omit the coffee liqueur or rum and replace it with a bit more espresso mixture. The biscoff tiramisu recipe still tastes incredible, maintaining its signature coffee flavor and creamy profile.

Should I use freshly brewed espresso instead of espresso powder?

You can, but adjust the liquid to avoid making the soaking mixture too watery. If you use freshly brewed espresso, reduce the hot water to maintain a concentrated coffee essence.

How long does it need to chill before serving?

Four hours is ideal for the flavors to meld, but overnight is even better for an ultra-luscious texture. If you’re pressed for time, aim for at least two hours in the fridge.

Can I make this dessert in individual cups or jars?

Yes! Individual servings add a special flair, especially for parties. Just dip smaller cookie pieces into the espresso mixture and layer in clear cups, so guests can see the lovely strata of cream and biscuits.

Why is my cream layer runny?

Overbeating the mascarpone can cause it to separate, or you may not have whipped the cream enough. Ensure soft peaks form before folding, and combine the layers with gentle motions to keep everything light and stable.

Biscoff Tiramisu – The Ultimate No-Bake Indulgence!

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A dreamy tiramisu layered with caramel-flavored Biscoff biscuits, sweetened mascarpone, and a touch of coffee liqueur for depth. It’s easy yet elegant, making every bite a delightful blend of creamy and crunchy textures.

Author: Maren Varden
Prep Time: 30 minutes
Cook Time: 5 minutes (gentle heating of egg mixture)
Total Time: 4 hours 35 minutes (includes chilling)
Yield: 8–10 servings 1x
Category: Dessert
Method: Layering, Chilling
Cuisine: Italian-Inspired

Ingredients

Scale

- 3 large egg yolks

- 70 g granulated sugar

- 225 g mascarpone cheese, room temperature

- 350 g whipping cream

- 1 teaspoon vanilla extract

- 2 teaspoons espresso powder

- 150 g hot water

- 1 oz coffee liqueur or dark rum

- 52 Lotus Biscoff biscuits

- 2 tablespoons cocoa powder

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Instructions

1. Create the Custard Base: Warm egg yolks and sugar over a pot of simmering water, whisking until the sugar dissolves and the mixture thickens.
2. Add Mascarpone: Remove from heat and whisk in the mascarpone until fully integrated and smooth.
3. Whip the Cream: Beat the whipping cream with vanilla until soft peaks form, then gently fold it into the mascarpone mixture.
4. Soak the Biscuits: Dissolve espresso powder in hot water, add coffee liqueur, and briefly dip each Biscoff biscuit.
5. Layer: Arrange soaked biscuits in a dish, cover with the mascarpone cream, and repeat if desired for multiple layers.
6. Refrigerate: Smooth the top, chill for at least four hours, then dust with cocoa powder before serving.

Notes

- Don’t Over-Dip: Quick dunks in the espresso mixture prevent soggy biscuits.

- Gentle Folding: Fold whipped cream into the mascarpone base carefully to maintain a light texture.

- Proper Chill Time: Resting the tiramisu in the refrigerator intensifies flavors and ensures a set, sliceable dessert.

Nutrition

Serving Size: Approx. 150 g per serving
Calories: ~340
Sugar: ~20 g
Sodium: ~150 mg
Fat: ~22 g
Saturated Fat: ~14 g
Unsaturated Fat: ~8 g
Trans Fat: ~0 g
Carbohydrates: ~28 g
Fiber: ~1 g
Protein: ~5 g
Cholesterol: ~75 mg

Find it online: https://www.simplitasty.com/luscious-biscoff-tiramisu-recipe/