Ingredients
Equipment
Method
- Prepare the coffee and let it cool. Combine cocoa powder and instant coffee in a small bowl. Ensure cream cheese is at room temperature.
- In a large bowl, whisk together cream cheese, Biscoff cookie butter, sugar (if using), and vanilla extract (if using) for 30-60 seconds until creamy.
- Add the cold heavy cream to the bowl. Whisk on medium speed for 1-2 minutes until stiff peaks form. Scrape the sides and bottom with a spatula to ensure a uniform mixture.
- Dip Biscoff cookies in the cooled coffee and arrange them in a single layer at the bottom of your serving dish. They can be slightly overlapping.
- Spread half of the Biscoff cream mixture over the cookie layer. Use a spatula to spread it evenly.
- Repeat the process with another layer of soaked Biscoff cookies and the remaining cream mixture. The top layer should be cream.
- Dust the top evenly with the dry instant coffee and cocoa mixture.
- Cover the dish with plastic wrap or foil.
- Refrigerate overnight or chill for at least 4 hours until fully set. Decorate with crushed Biscoff cookies before serving. Cut into desired pieces and serve.
Nutrition
Notes
Always serve the tiramisu chilled. Store leftovers in the refrigerator for 5-7 days. The flavors meld well over time.