Biscoff Tiramisu
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Creamy biscoff mascarpone cream layered with espresso soaked lotus cookies and lady fingers, topped with a dusting of cocoa powder.Â
- Author: Catherine Zhang
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 x 500ml or 1 x 1.5L dish 1x
- Category: Cake
- Method: Intermediate
- Cuisine: European
Ladyfingers
- 1 Egg white
- 37g White sugar (3 tbsp)
- 1 Egg yolk
- 30g All-purpose flour (1/4 cup)
- 13g Icing/powdered sugar (2 tbsp)
Mascarpone Cream
- 6 Egg yolks
- 100g Biscoff spread (1/2 cup)
- 240g Thickened/heavy cream (1 cup)
- 335g Mascarpone cheese (1 1/2 cups)
- 2 tbsp Dark rum, marsala or frangelico
Coffee Soak
- 360ml Strong brewed coffee (1 1/2 cup)
- 3 tbsp White sugar (38g)
Assembly
- Approx 50 Lotus cookies
- Cocoa powder, for dusting
- Whipped cream, for decorating
Ladyfingers
- Preheat the oven to 170C/340F and line a baking tray with baking paper
- Place the egg whites in a large bowl and whisk until foamy, then add the white sugar and whisk until stiff peaks
- Add the egg yolks and whisk until smooth
- Sift in the flour and fold until just combined
- Transfer to a piping bag fitted with a large round tip and pipe 9cm long fingers on the lined baking tray
- Dust generously with icing sugar, then bake for 15 minutes or until golden brown
Mascarpone cream
- Heat a pot of water over the stove until boiling and place a large heatproof bowl over the pot
- Add the egg yolks and biscoff, and whisk constantly until doubled in volume
- Remove from the heat and coolÂ
- Add the rum and mascarpone cheese and whisk until smooth
- In another bowl whip the thickened cream until stiff peaks
- Fold the cream into the mascarpone mixture and reserve in the fridge until assembly
Coffee soak
- Combine the brewed coffee and sugar, and stir until dissolved
- Pour into a shallow bowl and set side until assembly
Assembly
- Prepare a 1.5L baking dish or small containers of your choice
- Dip the lotus cookies in the coffee soak and create a layer at the bottom of your chosen dish
- Top with a layer of mascarpone cream
- Dip the ladyfingers in the coffee soak and create a layer ontop
- Repeat, alternating between ladyfingers and lotus cookies, until the cookies and cream have all been used
- Smooth the top off with an offset spatula
- Pipe a swirl of whipped cream, optional
- Reserve in the fridge overnight and dust with cocoa powder before serving