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Biscoff Yogurt Tiramisu

A creamy no-bake tiramisu made with Greek yogurt, whipped cream and coffee-dipped Lotus Biscoff cookies. No mascarpone, no eggs and no oven needed.
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Prep Time 20 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups full-fat Greek yogurt thick and strained
  • 1 cup cold heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup strong espresso or coffee cooled
  • 1 tablespoon coffee liqueur optional
  • 24 Lotus Biscoff cookies
  • 3 tablespoons Biscoff cookie butter slightly warmed
  • Unsweetened cocoa powder for dusting
  • 2 Biscoff cookies crushed, for topping

Equipment

  • 8-inch (20 cm) square dish or 6 small dessert glasses (for layering)
  • Hand mixer or whisk (for whipping the cream)
  • Fine-mesh sieve (for straining the yogurt)
  • Shallow bowl (for dipping the cookies)

Method
 

  1. Step 1: Drain the yogurt in a paper towel-lined sieve over a bowl for 15 minutes if it looks loose.
  2. Tip: Thick yogurt is the secret to layers that hold.
  3. Step 2: Whip the cream, powdered sugar and vanilla to soft peaks.
  4. Step 3: Fold the drained yogurt into the whipped cream until smooth.
  5. Tip: Stop mixing as soon as it is combined.
  6. Step 4: Mix the coffee and liqueur in a shallow bowl. Dip each cookie for about 2 seconds per side.
  7. Tip: Longer dunks make the cookies fall apart.
  8. Step 5: Layer the dipped cookies in the dish or glasses and drizzle with warmed cookie butter.
  9. Step 6: Spread half of the yogurt cream on top. Repeat with cookies, cookie butter and the rest of the cream.
  10. Step 7: Cover and chill for at least 4 hours, or overnight.
  11. Step 8: Dust with cocoa and top with crushed Biscoff just before serving.

Notes

Chilling time is not included in the cook time. Add it in the Custom Time field if you want it to display.
Use full-fat Greek yogurt for the best structure. Keeps covered in the fridge for up to 3 days.