Biscoff Tiramisu

What the heck is Biscoff?

Born in 1932 thanks to Jan Boone Sr., these Belgian biscuits have grown from a local gem to a worldwide favourite. Known for their tasty, caramelised flavour, you’ve probably spotted them next to your coffee in their little packets, waiting in hotel rooms beside the kettle, or even in your McFlurry!

So, why have we used Biscoff in this recipe?

Crunchy, absorbent, and delicious- these make a great swap for traditional sponge fingers in tiramisu, especially when paired with a Two Chimps brew! 😉

So, who is ready for the recipe? Let’s go!

Ingredients

• 250g Biscoff Biscuits
• 120ml cooled double espresso
• 250g cream cheese
• 50g caster sugar
• 1 tablespoon vanilla extract
• 2 tablespoons honey
• 450ml cold double cream
• A 24cm, dish

Method:

1. To a large bowl, add the cream cheese, caster sugar and honey. Whisk until pale and combined.

2. Next, add the vanilla, 2-3 tablespoons of the double espresso (depending on how strong you want the coffee flavour to be!), and the double cream. Whisk again until soft peaks form and set aside.

3. Add 4 tablespoons of coffee to a shallow plate, then grab your 24cm dish.

4. Dip each Biscoff biscuit into the coffee, ensuring each side is coated, and lay them across the base of the dish until the bottom is covered.

5. Grab your coffee cream and spoon about half of it onto the biscuits. Spread until all the biscuits are covered.

6. Repeat the biscuit-dipping process and lay them on top of this cream layer.

7. Top with another layer of cream and place it in the fridge to set for at least 5 hours.

8. Once ready, take the Tiramisu out of the fridge, top with crushed Biscoff crumbs & enjoy!