Biscoff Tiramisu

no-bake biscoff tiramisu with coffee-soaked cookies

Makes 6 servings · 465 kcal per serving

Ingredients

• 250 g Mascarpone
• 150 g Heavy Cream
• 50 g White Sugar
• 2 g Vanilla Extract
• 1 g Salt
• 200 g Lotus Biscoff Cookies
• 150 g Espresso
• 10 g Cocoa, Unsweetened

Method

1. Cream: Beat the mascarpone with the sugar, vanilla, and salt just until smooth; don't overbeat or it splits. Whip the heavy cream to soft peaks and fold it through, keeping it airy.
2. Soak: Brew the espresso strong and cool it. Dip each Biscoff briefly, about a second a side, so it softens but holds together.
3. Assemble: Lay a layer of dipped cookies in the dish, spread over half the cream, then repeat. Dust the top with cocoa. Chill at least 6 h, ideally overnight, so the cookies soften into cake.
4. Vla version: For a lighter set, use vanilla vla in place of the whole mascarpone cream. Skip the whipping step entirely, cream and sugar included, and spread the vla straight onto the cookies; folding cream into vla only makes it watery.

Notes

Speculoos cookies (Lotus Biscoff); gingersnaps or speculaas work in their place.