Remember when I went to Brussels last November and professed my love for Speculoos, the Belgian spiced shortbread cookie that is also made into cookie butter/spread?
Well, if you’re not familiar with Biscoff, then listen up and be prepared to love me for introducing you to this sweet goodness and also hate me because you’ll become addicted to it. Biscoff is a brand of Speculoos. They make both Biscoff Cookies and the Biscoff Spread, both of which are super delicious and addicting in their own way.
Biscoff also makes chocolate Biscoff cookies, with Belgian chocolate on one side. I die.
The only thing better than Biscoff Cookies and Biscoff Spread is a dessert using both of these goodies. And since Speculoos cookies are often eaten with coffee, why not use them in the most delicious coffee dessert ever?
Tiramisu. Chocolate Biscoff Tiramisu, to be exact.
I can’t tell you about this Tiramisu without telling you that I had a little dessert party where a few friends came over to try this recipe and give me their honest opinion. I got rave reviews and there was a lot of use of the word “decadent” and “rich”. The best compliment of all came from a friend who said he didn’t even like tiramisu, but thought my tiramisu was delicious.
Chocolate Biscoff Tiramisu (serves 9-12)
4 egg yolks
8 ounces marscapone cheese
1 cup heavy whipping cream
1 cup Biscoff Spread
1 1/2 cups triple strength coffee or espresso (see Notes)
2 8.8 ounces Chocolate Biscoff Cookies (see Notes)
1/2 Tablespoon unsweetened cocoa powder
With a hand held or stand mixer, mix together the egg yolks, marscapone cheese, and Biscoff Spread. Add whipping cream and beat mixture on high for at least 5 minutes. Mixture should get thick enough to form peaks (dip the end of the beater in the mixture and pull out to test, continue beating until mixture is thick if necessary).
Dip 15-17 Biscoff Cookies in coffee for five seconds (no longer or they will fall apart). Line a 9×9 baking dish with the cookies until the bottom is covered. Cover with 1/2 of the marscapone mixture. Dip another 15-17 Biscoff Cookies in the coffee and layer them over the marscapone mixture. Spread the last half of the mixture over the second layer of lady fingers. Refrigerate for at least two hours.
Just before serving, sprinkle cocoa powder over the tiramisu using a sifter or fine strainer. Decorate the top of the tiramisu with remaining Biscoff Cookies if desired.
Notes:
For the coffee, you have several options if you don’t have an espresso machine (which I do not).
1. Make triple strong coffee (use 3x the coffee grounds as normal) in a coffee maker
2. Make triple strong coffee in a French Press (my preferred method)
3. Run to your nearest coffee shop and purchase 1 1/2 cups espresso (3-4 shots) Allow to cool before using.
If you are unable to obtain Chocolate Biscoff Cookies, use the traditional Biscoff Cookies and top evenly with 1/2 cup of chocolate syrup on both layer of cookies.
Want to actually win a trip to Belgium? (The answer is yes, if only for the fact that they use Speculoos cookies in everything). Biscoff is giving away a free trip to Belgium!
They’re hosting the Love the Spread, Then Spread the Love Contest where you simply upload a photo of yourself enjoying some Biscoff spread and you’ll be entered to win a trip for two to Belgium, cash prizes, and free Lotus Bakeries (the makers of Biscoff) products for a year. Enter Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Vote for the best photo in Biscoff’s “Spread the Love” contest and you could win a year’s supply of Biscoff products!
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.