ingredients:
- 1 package biscoff cookies (8.8oz/250g)
- 1 cup/240ml hot water
- 1 tea bag of chai (note: you can use your own chai of preference; you will need around 6-8oz for this recipe.)
- 8oz/225g softened cream cheese (or mascarpone)
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup/230ml heavy whipping cream
- pumpkin/cinnamon spice powder
- Prepare the Chai: Steep the chai tea bag in 1 cup of hot water for about 5-10 minutes. Set aside and let it cool completely.
- Make the Cream Layer: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing again until combined. The cream cheese should be light and airy.
- Drizzle in the Whipped Cream: Add in 2-3 tablespoons of heavy cream into the cream cheese mixture, whisking until smooth. Add in half of the remaining cream and beat again, making sure to scrape the bottom and sides of the bowl to avoid any unmixed lumps. Finally, add the rest of the cream and beat until the mixture forms soft peaks.
- Assemble the Tiramisu:
- Quickly dip each Biscoff cracker into the cooled chai tea, letting them soak for 2-3 seconds (but not too long, or they’ll get too soft).
- Place a layer of dipped Biscoff crackers at the bottom of a dish (8×8-inch works well, but pick whatever you’d like ☺). Spread 1/3 of the cream mixture over the crackers, and sprinkle a light dusting of pumpkin spice powder on top (to add more fall vibes).
- Repeat 2 times with another layer of dipped Biscoff crackers and the remaining cream mixture.
- Top the dish with the remaining cookies. (Try to arrange them neatly like bricks, but be quick or they’ll fall apart…)
- Chill: Cover and refrigerate for at least 30 minutes. (or eat right away, I’m not judging bc I carved out a slice too)
- Enjoy!
