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Ingredients
  

  • For the Cream Layer:
  • 1 ½ cups mascarpone cheese
  • 2 large egg yolks use pasteurized eggs for safety
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup heavy cream or chilled whipping cream
  • For the Soaking Mixture:
  • ¾ cup hot water
  • 1 tbsp instant coffee or 2 tsp espresso powder
  • 1 –2 tbsp sugar optional, adjust to taste
  • For Assembly:
  • 18 –20 Biscoff biscuits adjust as needed for layers
  • Crushed Biscoff biscuits for topping

Instructions
 

  • Prepare the Cream Mixture: Beat the egg yolks and sugar together in a bowl until pale and creamy; add the mascarpone and vanilla extract, and mix until smooth; separately, whip the heavy cream to stiff peaks; gently fold the whipped cream into the mascarpone mixture until combined.
  • Make the Soaking Mixture: Dissolve the instant coffee and sugar in hot water; let it cool to room temperature.
  • Assemble the Tiramisu: Dip Biscoff biscuits quickly into the coffee mixture (don’t oversoak) and arrange them in a single layer at the bottom of your container; spread a layer of the mascarpone cream over the biscuits; repeat the layers (biscuits → cream) until you reach the top of the container; end with a layer of cream.
  • Decorate: Sprinkle crushed Biscoff biscuits on top as a garnish.
  • Chill: Cover and refrigerate for at least 4–6 hours (preferably overnight) to allow the flavors to meld.
  • Serve: Slice and serve chilled!

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