Biscoff Mascarpone Cream:

1. In a clean bowl, add the mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla. Whisk for 30-60 seconds until a creamy mixture has formed. Be careful not to overmix
2. Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks (it should become pipeable). Use a spatula to scrape in the edges and bottom to form a homogenous mixture

Assembly:

1. Dip the Biscoff cookies in the coffee for 1-2 seconds and add 2 layers in the bottom of your serving dish / cups of choice. I like to cut up some cookies to fill in all gaps as well
2. Cover with a layer of the Biscoff mascarpone cream, using up half of it in total, and spread out evenly
3. Repeat the process, adding another 2 layers of the soaked Biscoff cookies, and the remaining cream mixture. Optionally, you can leave some of the cream mixture to pipe on top. I piped it using a 1/2" french star tip
4. Refrigerate overnight or at least 4 hours until fully set
5. Decorate with crushed Biscoff cookies and drizzles of warmed up cookie butter, serve and enjoy!

Video Tutorial:

[adthrive-in-post-video-player video-id="E6PA8ckd" upload-date="2024-10-10T00:00:00+00:00" name="Easy Biscoff Tiramisu" description="How to make easy foolproof Biscoff tiramisu" player-type="default" override-embed="default" orientation="vertical"]