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Biscoff Tiramisu

Biscoff Cookies Tiramisu is very similar to the classic tiramisu with a traditional coffee flavor but with a twist. The biscoff butter spread custard is scrumptious, smooth and sweet. This tiramisu is perfect for anyone who loves biscoff cookies. Biscoff cookies are usually served with a cup of coffee. With this tiramisu, the cookies are dipped in coffee and paired with a creamy butter spread custard.

I personally enjoy this very much because one of my favorite things is Tiramisu. This is perfect as a morning snack or dessert and is awesome with a cup of your favorite tea. This creamy and delicious slice of heaven on earth is worth the preliminary activities to create such a masterful dessert that everyone will love. Have this fancy restaurant quality Biscoff Tiramisu at a fraction of the price and in the comfort of your own home, with plenty of leftovers to share. This is the recipe you have been looking for.

Watch the video and follow the instructions below to have a slice of Biscoff Tiramisu ready to impress your friends and family today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Elegance meets simplicity to create perfection that make this delicious dessert an absolute must try. Thanks for visiting and see you again soon. (disclaimer: recipe contains raw eggs, follow my instructions and practice sanitary preparation techniques for ideal results.)

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Custard 

Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add egg yolks & sugar.

Beat/mix until light pale yellow. Remove bowl from the pan.

Add soft mascarpone cheese to the egg mixture. Mix/stir until smooth and creamy with no lumps. Add biscoff butter spread and mix everything together. Set aside until ready for use. 

In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form. Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.

Cake

First layer: using 30 biscoff cookies. 

Two at a time, dip cookies into the coffee, then transfer to the bottom of your dish (8″ x 8″). Watch video for reference.

Second layer: add half of the custard into the dish atop the dipped cookies. Gently smooth and spread the custard until level.

Third layer: Repeat previous steps as you dip 30 cookies in coffee. 

Fourth layer: Place the other half of the custard atop the second layer of cookies. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish). Cover and refrigerate for 8 hours. 

Remove tiramisu from the refrigerator. Dust the top of the custard with 1-2 tbsp cocoa powder. Clean edges of serving dish to remove excess powder, this enhances the presentation.

Slice into 9 pieces. Serve & Enjoy!

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Biscoff Tiramisu

Rich Biscoff Tiramisu is an elegant dessert that is creamy, sweet and delicious.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American, Italian
Servings 9
Calories

Equipment

Ingredients
  

Custard

  • 3 large yolks
  • 8 oz Mascarpone cheese
  • 1 ½ cups heavy whipping cream
  • ¼ cup biscoff butter spread
  • ¼ cup granulated sugar

Cake

  • 2 (package) 8.8 oz Lotus Biscoff Cookies about 60 cookies
  • 1 ½ cups cooled coffee

Garnish

  • 1 – 2 tbsp unsweetened cocoa powder
  • biscoff cookies

Instructions
 

Custard

  • Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add egg yolks & sugar. Beat/mix until light pale yellow. Remove bowl from the pan.
  • Add soft mascarpone cheese to the egg mixture. Mix/stir until smooth and creamy with no lumps. Add biscoff butter spread and mix everything together. Set aside until ready for use.
  • In a separate large bowl or kitchen-aid mixer: Pour the heavy whipping cream in and whip for 7-10 minutes until stiff peaks begin to form.
  • Slowly add the whipped cream to the custard as you continuously fold them together until consistent and smooth.

Cake

  • First layer: using 30 biscoff cookies. Two at a time, dip cookies into the coffee, then transfer to the bottom of your dish (8" x 8"). Watch video for reference.
  • Second layer: add half of the custard into the dish atop the dipped cookies. Gently smooth and spread the custard until level.
  • Third layer: Repeat previous steps as you dip 30 cookies in coffee. 
  • Fourth layer: Place the other half of the custard atop the second layer of cookies. Be sure to level and smooth as you spread the custard for the top/final layer. (wipe any excess custard from the edges of your serving dish)
  • Cover and refrigerate for 8 hours.
  • Remove tiramisu from the refrigerator. Dust the top of the custard with 1-2 tbsp cocoa powder. Clean edges of serving dish to remove excess powder, this enhances the presentation. Slice into 9 pieces.

Serve & Enjoy!

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    Dutch Oven Braised Brisket

    Sweet and savory Dutch Oven Braised Brisket in cherry tomatoes and onions is a simple meal that can be served with anything you prefer. It’s definitely great option for people on a low carb diet. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. 

    People who are not on a low carb diet they can serve it with rice or on a bed of fresh mashed potatoes for a complete and balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. The Dutch Oven is perfect for this traditionally tough cut of beef; it helps to hold the moisture in the pot allowing the brisket to develop the perfect level of natural juices and succulent tenderness.

    Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

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    Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.

    Preheat the oven to 350°F. Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven.

    Place brisket on top (fat side up). Cover with lid.

    Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed. 

    Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

    Serve & enjoy!

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    Dutch Oven Braised Beef Brisket

    Tender and succulent Duty Oven Braised Beef Brisket is a hearty meal that is full of natural juices and flavors.
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    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Course Main Course
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Dutch Oven

    Ingredients
      

    • 6 lbs brisket (flat or point)
    • 2 tsp salt
    • 1 tsp black pepper
    • 2 large sweet onions sliced
    • 1 lb carrots
    • 3 cups cherry tomatoes
    • 1 ½ cups unsalted or low-sodium beef broth/stock
    • 3 tbsp olive oil
    • 2 tbsp tomato paste
    • 1 tbsp Worcestershire sauce
    • 7 garlic cloves minced
    • 3 bay leaves

    Instructions
     

    • Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.
    • Preheat the oven to 350°F.
    • Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven. Place brisket on top (fat side up). Cover with lid.
    • Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed.
    • Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

    Serve & enjoy!

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      Apple Turnovers

      Fresh cooked Apple Turnovers are rich with natural flavors and has a soft delicate soothing texture that is absolutely delicious. The simmering apples create a seasonal perfume that is rich with cinnamon-sugary notes. Perfect for a mid morning snack or with a cold glass of milk any time of the day. These Apple Turnovers are a buttery cinnamon laced way to distract yourself from the demands of a daily routine and they are a delight to share with others. We have made this a few times and they never last very long. I love how the lightly browned pastry glistens with the granulated crystals giving this treat a presentation not found at the local fast food window or frozen food section of the grocery store.

      Watch the video and follow the detailed instructions below to make these beautiful, warm, rich and tasty Apple Turnovers today. Don’t forget to hit the subscribe button and feel free to browse my growing catalog of menu items for more eatfoodlicious meal inspirations. Today’s recipe, is a fun way to get the kids to help in the kitchen that everyone in the home will enjoy. These did not last long enough to cool properly in my house but they will keep well when refrigerated and are best enjoyed warm/hot (be careful not to burn your mouth/tongue).

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      Peel & remove core of the apples. Cut into ¼” cubes. Place butter in the saucepan. Turn up the heat to medium and wait until the butter is melted.

      Add cut apples, brown sugar, cornstarch, cinnamon, salt in the sauce pan and mix everything together.

      Cook for 5-7 minutes until the sauce has thickens. Remove pan from the heat source and let cool.

      Preheat the oven to 400°F. Place parchment paper on a baking sheet. Egg wash: In a small bowl: combine egg, water and whisk. Optional: strain the egg wash for a smooth finish. Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet & use a rolling pin to remove any dents in the pastry. Use a pizza cutter or knife to cut out 4 equal squares. Repeat the other pastry. You should have 8 pastries total. Brush the egg wash on around the edges of the pastries. Place the cool apple filling in the center of each pastries (leaving ½ boarders around the edges).

      Bring the edges together. Use a fork and seal the dough edges together.

      Slice 2-3 slit to each pastry.

      Brush the egg wash on top. Sprinkle sugar on top of the pastry.

      Bake for 18-22 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

      Serve

      Enjoy!

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      Apple Turnovers

      These Apple Turnovers are full of fruit chunks that are swimming in a smooth cinnamon flavored brown sugar syrup that everyone will enjoy.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 25 minutes
      Total Time 35 minutes
      Course Baked Goods, Breakfast, Dessert
      Cuisine American
      Servings 8
      Calories

      Ingredients
        

      • 2 puff pastry sheets
      • coarse/sparkling sugar

      Filling

      • 1 ½ lbs green apples
      • ⅓ cup light brown sugar
      • 2 tbsp unsalted butter
      • 2 tsp cornstarch
      • ½ tsp ground cinnamon
      • ⅛ tsp salt

      Egg Wash

      • 1 egg
      • 1 tbsp water

      Instructions
       

      • Peel & remove core of the apples. Cut into ¼" cubes. Place butter in the saucepan. Turn up the heat to medium and wait until the butter is melted. Add cut apples, brown sugar, cornstarch, cinnamon, salt in the sauce pan and mix everything together. Cook for 5-7 minutes until the sauce has thickens. Remove pan from the heat source and let cool.
      • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
      • Egg wash: In a small bowl: combine egg, water and whisk. Optional: strain the egg wash for a smooth finish.
      • Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet & use a rolling pin to remove any dents in the pastry. Use a pizza cutter or knife to cut out 4 equal squares. Repeat the other pastry. You should have 8 pastries total.
      • Brush the egg wash on around the edges of the pastries. Place the cool apple filling in the center of each pastries (leaving ½" boarders around the edges). Bring the edges together. Use a fork and seal the dough edges together. Slice 2-3 slit to each pastry. Brush the egg wash on top. Sprinkle sugar on top of the pastry.
      • Bake for 18-22 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

      Serve & Enjoy!

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        Slow Cooker Root Beer Pulled Pork

        Simple to make, rich and delicious, Slow Cooker Root Beer Pulled Pork is the perfect dump and go recipe for Urban Kitchen BBQ lovers. This affordable and easy to make selection is ideal to make as a prep item to have on hand for a busy week or as a nice meal plan for a hot and ready sandwich on any occasion.  Full of dark succulent flavor, and tender juicy textures, my family loves this recipe and I am sure yours will too. Like any good pulled pork, the meat comes out fork tender and dripping with natural flavors that make this simple recipe a must try. 

        Watch the video and follow the instructions below to have this hearty and delicious meal in your repertoire today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. If you enjoy a delicious pulled pork you will definitely want to give this recipe a try. Thanks for visiting and see you again soon.

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        Place boneless boston butt in the slow cooker.

        Add BBQ sauce

        Add root beer.

        Slow cook on low for 8-10 hours for optimal fork tenderness or on high for 5-6 hours. Bone-in pork cook on low for 12 hours.

        Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

        Then return the meat to the slow cooker & mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

        Serve & enjoy!

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        Slow Cooker Root Beer Pulled Pork

        Low and slow sweet root beer flavored pulled pork is simply delicious.
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        Prep Time 5 minutes
        Cook Time 8 hours
        Total Time 8 hours 5 minutes
        Course Main Course
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 4 lbs boneless Boston butt or pork shoulder
        • 24 oz root beer 2 (12 oz) cans
        • 2 cups BBQ sauce

        Instructions
         

        • Place boneless boston butt in the slow cooker. Add the rest of the ingredients.
        • Slow cook on low for 8-10 hours for optimal fork tenderness or on high for 5-6 hours. Bone-in pork cook on low for 12 hours.
        • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Then return the meat to the slow cooker & mix everything together. Season with salt & pepper. Optional: remove/discard the grease that is floating on top of the liquid before returning the meat to the cooker.

        Serve on a hamburger bun(s) with pickled red onions, pickles & coleslaw.

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          Mini Oreo Cheesecake

          Easy Mini Oreo Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. This smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a cookie flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table. 

          Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with chocolate that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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          Crust

          Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.

          Cheesecake

          In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.

          Add egg and whip until smooth.

          Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined. 

          Divide the cheesecake batter evenly in each muffin tin. 

          Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.

          Garnish & Enjoy!

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          Mini Oreo Cheesecake

          Delicious Mini Oreo Cheesecakes are simply a wonderful treat everyone will enjoy.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Dessert
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Muffin Tin

          Ingredients
            

          Crust

          • 12 oreos
          • 2 tbsp melted unsalted butter

          Filling

          • 12 oz cream cheese room temperature
          • ⅓ cup granulated sugar
          • 2 tbsp sour cream room temperature
          • 1 tsp vanilla extract
          • 1 large egg room temperature
          • 8 oreos chopped

          Whipped Cream

          • ¾ cup heavy whipping cream
          • 2 tbsp powder sugar
          • ½ tsp vanilla extract

          Instructions
           

          • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

          Crust

          • Use a food processor to crush the Oreos (or buy prepared oreos crumbs). Add melted butter to the food processor and pulse until the crumbs have become moist. Divide the crumbs evenly to each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
          • Bake for 5 minutes. Remove the tin from the oven and let completely cool for 15 minutes.

          Cheesecake

          • Chop Oreos into chucks or place in a ziplock bag and crush into chunks. Set aside until ready to use.
          • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, sour cream, vanilla extract and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add egg and whip until smooth. Add chopped Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
          • Divide the cheesecake batter evenly in each muffin tin.
          • Bake for 15-18 minutes or until the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover and refrigerate for 6 hours or overnight.

          Whipping Cream

          • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Add vanilla extract and whip. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

          Garnish with crushed Oreos. Enjoy!

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            Mushroom Beef Stew

            A hearty homemade Mushroom Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

            I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

            Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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            Pat the beef dry, cut into 1″ cubes and place in a large bowl. Coat with salt, pepper and mix. 

            Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot.

            Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.

            In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes.

            Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds.

            Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. 

            Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together.

            Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid. 

            Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender. Remove pot from oven. Discard herb bouquet.

            Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter.

            Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

            Serve & enjoy!

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            Mushroom Beef Stew

            Mushroom Beef Stew is a hearty meal that is absolutely delicious.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 15 minutes
            Cook Time 2 hours 45 minutes
            Total Time 3 hours
            Course Main Course
            Cuisine American
            Servings 8
            Calories

            Equipment

            • Dutch Oven

            Ingredients
              

            • 3 ½ – 4 lbs chuck roast cut into 1" cubes
            • 1 ½ lbs baby bella mushrooms
            • 3 cups unsalted or low-sodium beef broth/stock
            • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
            • ½ cup (divided) unsalted butter
            • 3 tbsp tomato paste
            • 3 tbsp all-purpose flour
            • 2 tbsp Worcestershire sauce
            • 2 tbsp extra virgin olive oil
            • 2 tsp salt
            • 1 tsp black pepper
            • 1 large sweet onion chopped
            • 4 carrots sliced
            • 5 garlic cloves minced

            Herb Bouquet

            • 3 sprigs rosemary
            • 3 sprigs thyme
            • 2 bay leaves

            Instructions
             

            • Preheat the oven to 400°F. Pat the beef dry, cut into 1" cubes and place in a large bowl. Coat with salt, pepper and mix.
            • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place a third of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the rest of the beef & remove.
            • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes. Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
            • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add chopped & beef broth. Stir everything together. Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). Cover the pot with a lid.
            • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
            • Remove pot from oven. Discard herb bouquet. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

            Serve & enjoy!

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