Name: This is the ultimate cookies and cream tiramisu recipe
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1/4 cup cocoa powder, plus extra for dusting, optional; 2 tablespoons instant coffee powder; 1 cup boiling water; 600ml thickened cream; 1/3 cup caster sugar; 250g mascarpone; 2 egg whites; 2/3 cup smooth Biscoff spread; 2 x 250g pkts chocolate ripple biscuits; Sliced strawberries, to serve

Add a bit of Aussie to your tiramisu by using Choc ripple biscuits to create a cookies and cream masterpiece. If traditional tiramisu is a favourite in your house, then this recipe will only take it to the next level. The best part is, this dessert is as affordable as it gets, and priced approximately at under $5 a serve.

Ingredients

1/4 cup cocoa powder, plus extra for dusting, optional

2 tablespoons instant coffee powder

1 cup boiling water

600ml thickened cream

1/3 cup caster sugar

250g mascarpone

2 egg whites

2/3 cup smooth Biscoff spread

2 x 250g pkts chocolate ripple biscuits

Sliced strawberries, to serve

Method

Step 1

Combine cocoa and coffee powder in a heatproof bowl. Add boiling water to dissolve. Pour mixture into a shallow dish. Refrigerate for 15 minutes, until cold.

Step 2

In a stand mixer, beat together 300ml cream and 2 tablespoons caster sugar to form soft peaks. Fold in mascarpone, then transfer to a large bowl. Clean bowl and beater. Beat egg whites to form soft peaks. Gently fold into cream mixture. Chill until needed.

Step 3

Spoon Biscoff spread into a microwave-safe bowl. Microwave, uncovered, for 20–30 seconds on HIGH, until soft. Stir until smooth.

Step 4

Take an 8-cup capacity, 5cm deep, 21cm dish. Remove coffee mixture from fridge. Quickly dip one biscuit into the coffee mixture (quickly dunk biscuits in and out of the coffee mixture. If you leave them too long they will fall apart). Place it flat side up in the dish. Repeat with other biscuits to cover the dish’s base. Make another biscuit layer, placing dipped biscuits flat side down on top of the first layer. Spread half the mascarpone cream over the biscuits, then drizzle with half the Biscoff mix.

Step 5

Repeat the dipped biscuit layers. Spoon over the remaining mascarpone mixture.

Step 6

Beat the remaining 300ml cream with 2 tablespoons caster sugar to form firm peaks. Spoon into a piping bag with 1.5cm round nozzle and pipe over the tiramisu. Chill, covered 6 hours or overnight.

Step 7

Serve dusted with cocoa, drizzled with extra Biscoff and accompanied with strawberries.

(Photography: Con Poulos, Styling: Lucy Busuttil)

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.