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Biscoff Tiramisu - by Wanna Be A Country Cleaver
Megan Pence of Wanna Be A Country Cleaver
Packages Biscoff Cookies
+ 4 Tbsp Baker's Sugar
Heavy Whipping Cream
Whipped Cream Cheese
Into a double boiler, bring 1 cup of water to a heavy simmer.
Place egg yolks, 1/4 cup baker's sugar, vanilla and whiskey into the bowl of the double boiler.
Whisk together until smooth.
Whisk until custard begins to form and mixture stiffens.
About five minutes.
Remove from heat and cover with plastic wrap.
Place in fridge to cool.
About 30-45 minutes.
Into a stand mixer, beat cream cheese until light and softened.
Add in Biscoff spread and beat until mixed in.
Next, beat in cooled egg custard mixture.
Scrape down bowl occasionally to ensure mixture is evenly distributed. Scrape mixture into bowl and set aside momentarily.
Into stand mixer's bowl, using the whisk attachment, whisk whipping cream until medium peaks form.
While whisking slowly add in 4 tablespoons of baker's sugar to sweeten the whipped cream.
Remove bowl from mixer, and fold in cream cheese/Biscoff mixture until just incorporated.
Into the bottom of a 9x9 inch pan, lay out one layer of Biscoff cookies.
Top each cookie with about 1 teaspoon of strong coffee.
Top layer of cookies with cream mixture.
Repeat another layer of cookies, topped with coffee, and then cream.
In food processor, pulse about 10 Biscoff cookies until they become granulated and almost powdery.
To the top layer of cream, evenly power Biscoff Cookie crumbs. Place in fridge for 2-3 hours to let tiramisu meld. Slice and serve.
*Note* Does not hold up for longer than 24-36 hours.
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