Why Our Recipes Is the Best: A Sprinkle of Food Science

Biscoff x 2: We use both the cookies and the spread so you get some in every single bite.

No Raw Eggs: This eliminates the raw egg safety risk and also gives us a more stable filling.

Pudding Mix: This helps stabilize the whipped cream/mascarpone so it holds up for days.

ingredients including heavy cream, mascarpone, cookie butter, sugar, vanilla, and cinnamon.

3 packs of Lotus Biscoff cookies and brewed espresso in a glass measuring cup.

Heavy Cream: Use heavy whipped cream that is at least 36% fat. Make sure it's cold right out of the fridge and chill your whisk too to help it whip up quicker.

Cookies: I used the Lotus brand. Trader Joe's version is also very good.

Cookie Butter: Again I used Lotus brand, but also love Trader Joe's. Be sure to use creamy not brunch for this recipe.

Mascarpone: Keep it in the fridge until you're ready to use it. If it gets too warm it can become grainy. I like the brand BelGioioso.

Pudding Mix: I used vanilla but cheesecake would also be super yummy.

Espresso Powder: I like DeLallo.

Cocoa Powder: Use Dutch process for the best flavor. Natural is too bitter and acidic for this context.

a 4 image collage showing how to make cookie butter cream and layer bisoff cookies and the cream in a 9x13

Krystle's Tips: Steal My Culinary School Secrets

Don't Over Or Under Whip: Stiff peaks should hold their shape and not drop over on your whisk. Be sure not to overwhip past this point though or it will begin to turn into butter and you'll have to start over.

Divide Cream By Weight: I'm terrible at eyeballing this so I divide my cream in half using a food scale.

Use an Offset Spatula: This spread the cream smoothly every time!

a 4 layer cookie butter tiramisu dessert dusted with cocoa powder.

📖 Recipe

Line a 9x13 pan with foil or spray with nonstick cooking spray.
In a large bowl, beat mascarpone, pudding mix, cookie butter, cinnamon, vanilla, salt, and sugar until combined.
Add heavy cream and whip until stiff peaks form. They should easily hold when you turn the whisk upside down. Place in the fridge.
In a large glass measuring cup, heat water in the microwave. Stir in coffee until combined. Cool.
Dip cookies into the coffee mixture and lay in prepared pan in a single layer. Top with a second layer of cookies.
Top with half of the whipped cream mixture and spread evenly.
Top with cookies dipped in coffee. Repeat the process finishing with a final layer of cream.
Dust with cocoa powder and cinnamon.
Cover and refrigerate for at least 4 hours up to overnight. Enjoy!