Thursday, June 6, 2013

Biscoff Tiramisu

Recently I've discovered the miracle that is Biscoff spread. Imagine something that somehow manages to surpass nutella AND peanut butter! Biscoff spread (which originated in Europe) is made from grinding Biscoff cookies with a few other ingredients like whole grain flour and cinnamon. It tastes like spiced graham crackers with the texture of nutella spread but it is lower in saturated fat and calories. It's AH-MAZING. I knew I simply HAD to create something with it and what goes better with cookies then coffee? Thus, this recipe was created! I had to use angel food cake in place of lady fingers because they didn't have any at the store but it tasted the same.

Biscoff Tiramisu

Serves 3 - 4

3 egg yolks
1 1/2 TBS sugar
1/2 pound (8oz) mascarpone cheese
2 TBS creamy Biscoff spread
1 TBS cooled espresso
1 TBS dark rum
1 cup cooled espresso
1 package Biscoff cookies
1 package of lady fingers (or 1 small loaf of angel food cake cut into squares)

*Use extra whole Biscoff cookies and chocolate shavings for garnish


1.Beat egg yolks and sugar in a stand mixer with the paddle attachment, beat on med. high speed until light yellow in color (about 5 min.)

2.Add mascarpone cheese and Biscoff spread and mix until smooth (note: DO NOT mix on continual high speed because it could separate) add 1 TBS of espresso and mix.

3.Take about 10 Biscoff cookies and crush, using either a food processor or your hand (they crumble easily). Set aside.

4.Pour 1 cup of coffee and rum into a small bowl. Take each lady finger and quickly dip in the coffee rum mix.

5.Layer like the following:

Bottom - soaked lady fingers
mascarpone mixture
crushed Biscoff cookies

6.Let it set in the fridge for at least 2 hours.

You can find Biscoff spread in the peanut butter isle of any Publix, Target, Winn-Dixie, or World Market.

*Raw Egg Warning
Take caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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