Description
Coffee-infused Biscoff cookies are layered with a creamy custard and topped with Biscoff cookie crumbles for this decadent variation of Tiramisu.
Ingredients
Units
Scale
- 2 Packages Biscoff Cookies (50 Cookies)
- 5 Egg Yolks
- 1/4 cup + 4 tbsp Baker’s Sugar
- 1/3 cup Whiskey
- 1 cup Heavy Whipping Cream
- 1 pound Whipped Cream Cheese, room temp
- 3/4 cup Biscoff Spread
- 3/4 cup Strong Coffee
- 1 teaspoon Vanilla
Instructions
Custard
- Into a double boiler, bring 1 cup of water to a heavy simmer.
- Place egg yolks, 1/4 cup baker’s sugar, vanilla and whiskey into the bowl of the double boiler. Whisk together until smooth.
- Whisk until custard begins to form and mixture stiffens. About five minutes.
- Remove from heat and cover with plastic wrap. Place in fridge to cool. About 30-45 minutes.
- Into a stand mixer, beat cream cheese until light and softened. Add in Biscoff spread and beat until mixed in.
- Next, beat in cooled egg custard mixture. Scrape down bowl occasionally to ensure mixture is evenly distributed. Scrape mixture into bowl and set aside momentarily.
- Into stand mixer’s bowl, using the whisk attachment, whisk whipping cream until medium peaks form.
- While whisking slowly add in 4 tablespoons of baker’s sugar to sweeten the whipped cream.
- Remove bowl from mixer, and fold in cream cheese/Biscoff mixture until just incorporated.
Assembly
- Into the bottom of a 9×9 inch pan, lay out one layer of Biscoff cookies.
- Top each cookie with about 1 teaspoon of strong coffee. Top layer of cookies with cream mixture.
- Repeat another layer of cookies, topped with coffee, and then cream.
- In food processor, pulse about 10 Biscoff cookies until they become granulated and almost powdery.
- To the top layer of cream, evenly power Biscoff Cookie crumbs.
- Place in fridge for 2-3 hours to let tiramisu meld. Slice and serve.
Notes
Does not hold up for longer than 24-36 hours.