Ingredients:

  • 1 cup (240ml) Whole Milk (or plant-based milk)
  • 6 Biscoff Cookies, crushed (plus extra for garnish)
  • 16 oz (450g) Mascarpone Cheese, cold
  • 1 cup (240ml) Heavy Cream (double cream), cold
  • 1/2 cup (100g) Granulated Sugar (caster sugar)
  • 1 tsp Vanilla Extract
  • About 24 Ladyfingers (savoiardi biscuits)
  • Crushed Biscoff Cookies, for topping (about 1/4 cup or 30g)

Instructions:

  1. Gently heat the milk in a small saucepan. Add the crushed Biscoff cookies and stir until dissolved. Remove from heat and let cool completely.
  2. In a large bowl, beat the cold mascarpone cheese, heavy cream, granulated sugar, and vanilla extract with an electric mixer until stiff peaks form. Be careful not to over-beat.
  3. Quickly dip each ladyfinger into the cooled Biscoff milk, ensuring they are moistened but not soggy.
  4. Arrange a layer of soaked ladyfingers in the bottom of the baking dish. Spread half of the mascarpone filling evenly over the ladyfingers. Sprinkle with crushed Biscoff cookies.
  5. Repeat layers of soaked ladyfingers, mascarpone filling, and crushed Biscoff cookies.
  6. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld.
  7. Before serving, dust the top generously with crushed Biscoff cookies. Slice and serve chilled.