Biscoff Tiramisu Cups
These super easy Biscoff tiramisu cups are made with a combination of mascarpone cheese and Greek yogurt (plus Biscoff cookies and Biscoff spread) for a delicious no bake dessert!
Ingredients
- 1 cup mascarpone cheese, softened* (about 8 oz)
- 1 cup plain Greek yogurt
- 4 Tbsp maple syrup
- 1 tsp vanilla extract
- 24 Biscoff cookies (about 8 per parfait)
- 1 cup brewed coffee, divided
- 3 Tbsp cookie butter (also known as Biscoff spread)
For topping
- 1 Tbsp cocoa powder
- 1 tsp espresso powder (optional)
- 1 cup whipped cream (optional)
Instructions
- Brew/prepare coffee according to the package directions. Set aside 2 Tbsp, then pour the rest into a bowl.
- In a separate medium bowl, combine maple syrup, vanilla, and softened mascarpone with a spoon until smooth. (You may need to mash the mascarpone until it softens enough). Add Greek yogurt and mix until fully combined. Spoon or pipe about 1/4 cup of the mixture into each parfait glass.
- Break 2 Biscoff cookies into 3 pieces each. Quickly dip them in the bowl of coffee until just submerged, then layer them over the mascarpone/yogurt mixture in each glass. Continue with each glass.
- In a microwave-safe bowl or mug, microwave the 2 Tbsp of brewed coffee that you set aside previously, until hot. Stir in the Biscoff cookie butter spread. Drizzle about 1-2 tsp of this mixture over the first layer of Biscoff cookies. Top this with another 2 Biscoff cookies broken and dipped in coffee.
- Continue layering in this manner: add another layer of the mascarpone/yogurt mixture, then another layer of Biscoff cookies, cookie butter/coffee mixture, and more Biscoff cookies. Top each glass with a layer of whipped cream if desired.
- In a small bowl, combine cocoa powder and espresso powder. Use a sifter to dust the mixture over the tops of the glasses.
- Cover the parfait glasses with plastic wrap. Chill for at least an hour in the refrigerator, then serve!
Notes
*To soften mascarpone cheese, leave it out at room temperature for 30 minutes prior to making this recipe. If you forget this step, you can soften it by hand by mashing it with a spoon in a bowl (along with the maple syrup and vanilla extract), or use a food processor or electric mixer to cream it until smooth.
Storage Tips: Store these tiramisu cups in the refrigerator until you're ready to serve. They're best enjoyed the same day you make them or one day later (within 24 hours). But, they'll still be tasty two days later - the Biscoff cookies will just be soggier.