Biscoff Tiramisu That Will Change Your Life

Indulge in the ultimate dessert with this Biscoff tiramisu recipe that will change your life. Made with delicious Biscoff cookies, this dessert is a must-try for any sweet tooth!
Give a kick to Tiramisu, Add some Biscoff cookies.
INGREDIENTS:
3 large egg yolks
70 g granulated sugar
226 g mascarpone cheese, room temperature
350 g whipping cream
1 teaspoon vanilla extract
2 teaspoons espresso powder
150 g hot water
Lotus biscoff biscuits
2 tablespoons cocoa powder
1. In a small pot, boil about 2.5 cm of water, in a large heat-safe bowl that fits perfectly on top of the pot without touching the water, whisk together the egg yolks and sugar. (about 5 min)
2. Remove from the bowl, add the mascarpone cream, and combine until smooth.
3. In a large bowl, use an electric hand mixer to whisk whipping cream and vanilla until it is soft peak.
4. Add the whipping cream to the mascarpone mixture, and fold to combine until no streaks remain.
5. In a shallow bowl stir together coffee and water.
6. Dip each Biscoff Lotus cookie in coffee, and place in the dessert box/pan.
7. Put on top Biscoff Lotus cookies the mascarpone cream (2 layers of Biscoff cookies and mascarpone cream)
8. Use a spatula to scrape off excess cream from the top of the container.
9. Chill tiramisu in the fridge for at least 4-5 hours or overnight.
10. ENJOY :)
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Thank you very much for watching!! please subscribe,like and share with friends and family :)\ INGREDIENTS: 3 large egg yolks 70 g granulated sugar 226 g mascarpone cheese, room temperature 350 g whipping cream 1 teaspoon vanilla extract 2 teaspoons espresso powder 150 g hot water Lotus biscoff biscuits 2 tablespoons cocoa powder 1. In a small pot, boil about 2.5 cm of water, in a large heat-safe bowl that fits perfectly on top of the pot without touching the water, whisk together the egg yolks and sugar. (about 5 min) 2. Remove from the bowl, add the mascarpone cream, and combine until smooth. 3. In a large bowl, use an electric hand mixer to whisk whipping cream and vanilla until it is soft peak. 4. Add the whipping cream to the mascarpone mixture, and fold to combine until no streaks remain. 5. In a shallow bowl stir together coffee and water. 6. Dip each Biscoff Lotus cookie in coffee, and place in the dessert box/pan. 7. Put on top Biscoff Lotus cookies the mascarpone cream (2 layers of Biscoff cookies and mascarpone cream) 8. Use a spatula to scrape off excess cream from the top of the container. 9. Chill tiramisu in the fridge for at least 4-5 hours or overnight. 10. ENJOY :)