Ingredients

• 3 packets Biscoff cookies

For the Filling

• ¼ cup Biscoff Cookie butter
• 2.5 cups Heavy whipping cream chilled straight from the fridge
• 16 oz Mascarpone cheese straight from the fridge (454g)
• 1 teaspoon Pure Vanilla Extract
• ½ teaspoon Cinnamon
• 1.5 cups of sugar
• Pinch of salt

For Coffee mixture

• 1.5 cups water
• 3 tablespoons instant espresso or instant coffee, or just brew espresso and let it cool.

For Biscoff drizzle

• heavy cream
• coffee
• Biscoff Cookie butter

Instructions

1. Using a handheld electric or a stand mixer, beat mascarpone, Biscoff cookie butter, cinnamon, vanilla, salt, and sugar on a low speed until combined. Use beater attachment for this process. This should take a minute.
2. Now switch to a balloon whisk and add cold heavy cream to the same bowl. Start beating it on a low speed for 2 minutes then increase the speed to medium. Scrape the side and the base of the bowl a few times in between.
3. Whip until stiff peaks. That means the cream should hold well on the whisk upside down. This process should take 8-10 minutes. Do not overwhip as it will split and turn into butter. Transfer it in the fridge until use.
4. Whisk heavy cream with Biscoff cookie butter over low heat and add freshly brewed espresso or cold brew. Mix well until a smooth, velvety liquid.
5. Line pan with Biscoff brand cookies.
6. Pour cooled espresso or cold brew over cookies to absorb the liquid. (You can also simply dip each cookie first before laying it down, if you prefer!)
7. Pipe your eggless Tiramisu filling over the first layer of coffee soaked cookies. Use spatula to flatten this layer evenly.
8. Add a layer of the cookie butter/coffee drizzle.
9. Repeat a second layer of cookies. This time, ONLY dip each cookie into espresso or cold brew before laying it down. Do not pour liquid in for this layer.
10. Repeat a second layer of the tiramisu filling. Make sure it's nice and level!
11. Drizzle coffee/ cookie butter mixture over the top layer in any pattern you wish! Now, it's time for finishing touches!
12. Sprinkle crushed Biscoff cookie crumbles and anything else edible that you want, within reason, of course!
13. Keep this dish refrigerated at all times! Only remove from refrigeration when you are just about to serve!

NOTE You can add 3 tablespoons of your preferred alcohol like coffee liqueur, chocolate liqueur, Marsala, or rum to the coffee mixture before dipping the cookies.

C'est très bon. Mais je changerais quand même quelques petites choses pour que ça soit plus à mon goût :

1. mettre plus de biscuits, soit doubler les épaisseurs, soit multiplier les couches de biscuits.
2. mettre moins de café dans le « drizzle », je suis parti du café et j'ai ajouté les autres ingrédients. Je pense que ça serait mieux de faire l'inverse.
3. utiliser de l'expresso plutôt que du café instantanné. Je suis pas mal sur que le goût sera meilleur.