Description
Prep Time: 25 minutes Chill Time: 6 hours Total Time: 6 hours 25 minutes Servings: 9–12
Ingredients
Scale
Ingredients:
For the Filling:
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup Biscoff cookie butter, softened
For the Layers:
- 24 Biscoff cookies
- 1 cup brewed coffee or espresso, cooled
- 2 tablespoons milk (optional, to mellow the coffee)
For the Topping:
- ¼ cup Biscoff cookie butter, melted
- 4 Biscoff cookies, crushed
- Whipped cream (optional)
- White chocolate shavings (optional)
Instructions
- Beat the mascarpone, cream cheese, powdered sugar, vanilla extract, and cookie butter until smooth.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
- Pour the cooled coffee into a shallow bowl.
- Quickly dip each Biscoff cookie into the coffee for 1–2 seconds.
- Arrange a layer of dipped cookies in the bottom of an 8×8-inch baking dish.
- Spread half of the cookie butter filling over the cookies.
- Repeat with another layer of dipped cookies and the remaining filling.
- Drizzle the melted cookie butter over the top and sprinkle with crushed Biscoff cookies.
- Cover and refrigerate for at least 6 hours, or overnight for the best texture and flavor.
- Garnish with whipped cream and white chocolate shavings before serving, if desired.