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!