Biscoff Tiramisu-Easy Eggless Recipe
This eggless Biscoff Tiramisu with layers of Biscoff Cream and Biscoff cookies dipped in coffee makes an easy and quick dessert that feeds 20 people. And it requires only 6 main ingredients and 10 minutes to prepare.
Equipment
- 1 10*13 pan
- 1 hand held electric beater
- 2 medium size glass bowls
- 1 small flat bowl for coffee mixture
- 1 set of measuring cups and spoons
- 1 piping bag optional
- 1 Wilton 1M Nozzle or any large nozzle optional
Ingredients
- 3 8.8 oz Biscoff cookie packages,96 biscoff cookies 250 gms each package,750 gms total
- 1 14 oz jar Biscoff cookie butter, divided. Use 3/4 jar and save 1/4 jar for drizzling 400 gms, divided
- 2 8 oz packages full fat cream cheese 16 oz/453 gm/1 lb total at room temperature
- 2.5 cups Heavy Whipping Cream 600 ml, chilled
- 1.5 cups granulated sugar
- 1 tsp vanilla extract
- pinch of salt
Coffee Mixture
- 3 tbsp Instant coffee
- 1.5 cups lukewarm water 375 ml water
Topping
- 4 oz Biscoff cookie butter, melted 100 gms
- 1 tsp Biscoff cookie crumbs
Instructions
- In a large glass bowl, put cream cheese(at room temperature), 10 oz/300 gms Biscoff cookie butter, vanilla extract and salt and beat at low speed till creamy and cream cheese and biscoff cookie butter have blended well. About 1 minute. Set aside.
- In Another large bowl, pour the heavy whipping cream and start beating at low speed. Add sugar, half cup at a time and keep beating till all the sugar is incorporated. Keep beating till thick BUT BEFORE SOFT PEAK STAGE.
- Combine the whipped cream cheese/biscoff mixture to the heavy whipping cream and beat at LOWEST speed till just before stiff peak stage. This should take only about a minute and might be hard to mix at first. You can use a spatula to mix the two and then use the electric beater Be careful to not over beat the cream as it will turn to butter very quickly. Keep filling in the refrigerator while we prepare the coffee mixture.
- In a flat shallow bowl mix lukewarm water with instant coffee or use 1.5 cups of Expresso.
- Dip the Biscoff cookies in coffee mixture and make a single layer of 24 cookies on a 9*13 pan. Place a second layer of coffee dipped cookies on the 1st layer. So altogether 48 cookies make the first layer of cookies.
- Spread half the cream cheese and whipped cream mixture and smoothen it with the back of a spoon. I just eyeballed half the quantity. Put the cream cheese mixture back in the fridge while we prepare the second layer of cookies.
- Repeat the process of dipping cookies in coffee and placing a single layer on top of the cream cheese/whipped cream filling. Repeat with a second layer of coffee dipped cookies.
- The last layer of cream cheese/whipped cream filling can be either piped on top, like I did with a Wilton 1M tip or just spread on top.
Topping
- In a microwave safe bowl, microwave the remaining Biscoff Cookie Butter for 30 seconds at 50 percent power. Mix well. 40-50 seconds at 50 percent power was enough to melt the cookie butter and bring it to spreadable consistency.
- Dip a spoon and drizzle some melted cookie butter at an angle over the last layer of cream cheese/whipped cream. Sprinkle some cookie crumbs. Cover with wrap and refrigerate overnight for the layers to set. Serve chilled.
Video
Notes
Two layers of dipped cookies makes one cookie layer, since biscoff cookies are thinner than lady fingers/ Savoiardi cookies, the traditional cookies used for Tiramisu. Ladyfingers have egg as one of the ingredients and if you are looking to make an eggless dessert, then consider using other forms of cookies like Rusk or Biscoff.
Tried this recipe?Let us know how it was!