Ingredients
Scale
- 250g Biscoff cookies
- 500g mascarpone cheese
- 2 cups strong brewed coffee, cooled
- 1 cup heavy cream
- 3 tbsp sugar (adjust to taste)
- 2 tbsp unsweetened cocoa powder, sifted
Instructions
- Brew coffee and let it cool completely.
- In a bowl, whip heavy cream with sugar until soft peaks form.
- Gently fold in the mascarpone until smooth.
- Quickly dip each Biscoff cookie in the cooled coffee, then layer them in a rectangular dish.
- Spread half of the mascarpone mixture over the cookies. Repeat with another layer of soaked cookies and remaining mascarpone.
- Dust cocoa powder on top.
- Cover and refrigerate for at least 240 minutes or overnight before serving.
Notes
Make sure the coffee is completely cooled before dipping the cookies to prevent sogginess. Adjust the sweetness by changing the sugar amount.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 60mg