The Best Biscoff Tiramisu
Looking for a twist on your classic tiramisu? Or are obsessed with biscoff cookies in the same way I am? Well, if you're looking for a cold, refreshing, and creamy treat, then you've come to the right place. This recipe is refreshing and it's packed with sugar (all good things are), and I'm so excited for you to try it!
Equipment
- 9x13 baking pan
Ingredients
- 2 packs of biscoff cookies
- 2 cups heavy whipping cream cold
- 8 oz ricotta cheese cold
- 1 cup cold brew coffee, or chilled espresso
- 1/2 cup biscoff cookie butter
- 1/8 cup cocoa powder optional/for dusting and decor
Instructions
- In a large glass bowl, whip your whipped cream until you can pull out your mixer and it leaves a mountain peak of cream. Add your ricotta until firm and with mountain-like peaks. The picture should be thick and creamy, but be careful not to whip for too long.
- In your 9x13 pan, add a tight layer of biscoff cookies, dipping each cookie in coffee before layering. Drizzle half of your cookie butter over the cookie layer before dolloping on half of your whipped cream mixture. Make sure everything is spread evenly, then repeat for your second layer.
- Crumble some cookies over the top and dust some cocoa powder.
- Chill in the refrigerator for at least 12 hours and serve cold.
- Enjoy!