Michelin Star Tiramisu with Biscoff Bliss

Making the Coffee Soaking Syrup

1.1. In a small saucepan, combine 1/2 cup of strong brewed coffee, 1/4 cup of sugar, and 1 tablespoon of rum. Heat over low heat, stirring until the sugar is completely dissolved. Remove from heat and set aside to cool.

Preparing the Tiramisu Filling

1.1. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add milk and mix well. Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and let cool.

2.2. In a separate bowl, whisk the heavy cream and vanilla extract until stiff peaks form.

3.3. Gently fold the mascarpone cheese into the egg mixture until smooth. Then, fold in the whipped cream until well combined.

Assembling the Tiramisu

1.1. Dip each Biscoff biscuit into the cooled coffee soaking syrup quickly, making sure not to oversoak, and line the bottom of a 9x13-inch dish.

2.2. Spread half of the mascarpone mixture over the Biscoff biscuits. Repeat the process with another layer of soaked biscuits and the remaining cream mixture on top.

3.3. Cover the dish and refrigerate for at least 4 hours, allowing the flavors to meld together.

Finishing Touches

1.1. Before serving, dust the top of the chilled Tiramisu with cocoa powder for a decorative touch.

2.2. Slice into portions and delight in the luxurious Michelin Star Tiramisu with Biscoff!