2.5cupsHeavy whipping creamchilled straight from the fridge
16ozMascarpone cheesestraight from the fridge
1teaspoonPure Vanilla Extract
½teaspoonCinnamon
1.5cupSugar
Pinchof salt
For Coffee mixture
1.5cupswater
3tablespoonsinstant coffee
To dust on the top
2-3 tablespoons unsweetened cocoa powder
½teaspoon cinnamonoptional
Instructions
Use a 9 by 13 pan. For other pan sizes, refer to the notes.
For the filling
Using a handheld electric or a stand mixer, beat mascarpone, cookie butter, cinnamon, vanilla, salt, and sugar on a low speed until combined. Use beater attachment for this process. This should take a minute.
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.
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.
For making the coffee mixture.
Mix coffee with water and heat it up until warm on the stovetop or microwave.
Let it cool down to room temperature before use.
Layering the tiramisu.
Dip the Biscoff cookies one by one fully into the coffee mixture and lay down in the pan in a single layer.
Repeat the process to make a total of two layers of cookies.
Divide the prepared cream into two parts. I just eyeball it.
Scoop dollops of mascarpone cream filling all over the cookie layer. Spread it evenly.
Top the cream layer with cookies dipped in the coffee. Repeat this process one more time followed by the final cream layer.
I have piped the top later instead of just spreading. You can use the cream as preferred.
Dust the top with cocoa and cinnamon making sure you cover the entire top including the edges.
Cover the top with saran wrap and refrigerate for at least 4-6 hours to let it set and flavors deepen.
You can 8” or a 9” square, round pan but decrease the recipe. Use only ¾th of the recipe for the same.
You can make individual tiramisu cups by layering broken biscuits dipped in the coffee followed by piping cream in small cups or glasses.
Adding alcohol to the Tiramisu
I have kept this tiramisu alcohol-free. You can add 3 tablespoons of your preferred alcohol like coffee liqueur, chocolate liqueur ,Marsala wine or rum to the coffee mixture before dipping the cookies.
Important tips
Use whipping cream and mascarpone straight out of the fridge.
Do not over whip the cream. Whip until it starts to show deep streaks and holds up well.
Beat mascarpone at the lowest speed possible. It will curdle at high speed.
Dip the cookies once in the coffee mixture and quickly put them in the pan. If you dip the cookies for a long time, they can be squishy and break down in the coffee mix itself.
A note about Mascarpone
Use the original cheese that says good for making tiramisu.
It should have a cream cheese smoothness straight from the box. If the texture is curdled like cottage cheese, then your frosting will be grainy.
Possible substitutes
Cinnamon is optional in the filling, skip if you do not have it.
Substitute instant coffee with strongly brewed expresso.
Storing Biscoff Tiramisu
This tiramisu needs to be in the fridge at all times.