Can I double this recipe to serve a crowd?

Yes! Use a 9x13-inch pan when doubling the recipe.

How do you store tiramisu?

To store tiramisu, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. Properly stored, it can be refrigerated for up to 2-3 days.

Can I make this dessert in advance?

Yes, tiramisu benefits from being made in advance. It's best when refrigerated for at least 4 hours or overnight before serving. This allows the flavors to marry and the dessert to set properly, making it an ideal make-ahead option for special occasions.

Can you freeze tiramisu?

Yes, you can freeze tiramisu. Wrap the tiramisu tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 2-3 months. To serve, thaw it in the refrigerator for a few hours or overnight and dust it with cocoa powder just before serving. Keep in mind that the texture may change a bit when thawed.

10-Minute Biscoff Tiramisu

Description

This 10-Minute Biscoff Tiramisu is a foolproof dessert that combines the rich flavors of Biscoff with the classic elegance of tiramisu, all without the hassle of raw eggs! Make a large batch or individual servings for any occasion!

Ingredients

Scale

480 g (2 cups) heavy cream
60 g (½ cup) powdered sugar
½ teaspoon pure vanilla extract
226 (8 ounces) mascarpone cheese, at room temperature
90 g (⅓ cup) Biscoff cookie butter
180 g (¾ cup) espresso or strong coffee, at room temperature
2 (8.8 ounces) packages of Biscoff cookies
Cocoa powder, for dusting

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Instructions

In a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy. Increase the speed to medium-high and continue whisking until medium peaks form, about 3 minutes.
Add the mascarpone cheese and cookie butter and continue to mix until stiff peaks form*. Set aside.
Pour the espresso into a shallow bowl. Dip the Biscoff cookies, one at a time, into the espresso (do not soak them, just a quick dip) and lay them in a flay layer to cover the bottom of an 8x8-inch baking dish. Repeat with a second layer of cookies.
Using an offset spatula, spread half of the mascarpone mixture into an even layer over the cookies. Add another 2 layers of espresso-dipped cookies and top with the remaining mascarpone filling. Spread evenly.
Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.

Notes

*If stiff peaks form and the cookie butter isn't evenly incorporated, switch to mixing by hand to prevent overmixing.

Prep Time: 10 minutes
Category: No Bake Dessert