.png){kind=logo}
1 day ago
5
Upgrade to High-Speed Internet for only ₱1499/month!
Enjoy up to 100 Mbps fiber broadband, perfect for browsing, streaming, and gaming.
Visit Suniway.ph to learn
December 15, 2025 | 3:32pm
Biscoff Tiramisu
Photo courtesy of Chef Jackie Ang Po
MANILA, Philippines — Some cookies and sandwich spreads are meant to be used extensively for baking and dessert-making purposes and not just for eating straight up (in the case of cookies) and spreading onto breads to make sandwiches (in the case of spreads).
Instead, they go into cake and pie crusts as well as mousses and custards. Graham crackers and Oreo cookies reigned supreme in the cookie crumb category and Nutella and cookie butter among the spreads. They still continue to be popular, except now, other cookies and spreads, such as Biscoff (both cookies and spread), are also fast becoming big favorites of bakers.
Celebrity chef Jackie Ang Po has recently come up with a Biscoff version of Tiramisu, which is trending these days. After sharing recipes on how to make Classic Tiramisu and a mocha-flavored one, here is Biscoff Misu.
It follows the same basic principle of making Tiramisu, except that this one needs no pastry cream, so adjustments on the recipe Chef Jackie developed for Nestlé has been made.
Biscoff Misu
Ingredients:
120 grams cream cheese
120 grams Biscoff Spread
250 grams Nestlé All Purpose Cream
60 grams Carnation Condensada
10 grams gelatin
45 ml. water
Biscoff cookies
For the coffee rum syrup:
2 tsps. Nescafe Instant Coffee
100 ml. water
25 grams sugar
25 grams rum
For the ganache:
100 grams Biscoff Spread
100 grams Nestlé All Purpose Cream
Procedure:
1. Make the ganache. In a bowl, combine Biscoff spread and Nestlé All Purpose Cream. Mix until smooth.
2. Prepare coffee rum syrup. In a pan, combine instant coffee, water, and sugar. Mix and boil until coffee and sugar are completely melted. Add rum and mix in. It should be of syrup-like consistency. Set aside.
3. Bloom the gelatin in water in a small bowl for 1 to 2 minutes. Then microwave for 30 seconds so gelatin mixture turns clear. Cool to room temperature.
4. In a mixer bowl, beat a very cold Nestlé All Purpose Cream that has been chilled overnight. Beat until double in volume and very creamy in consistency. Transfer to another bowl and refrigerate until needed.
5. Also in a mixer bowl, beat together Biscoff spread, cream cheese, and condensada until smooth. Add bloomed gelatin, which has been cooled down to room temperature. Add Nestlé All Purpose Cream and beat until smooth.
6. Line the bottom and sides of a tiramisu mold or baking tray with baking paper for easy removal later on. Soak Biscoff cookies in coffee rum syrup and make a bottom layer of soaked cookies. Pour half of the beaten cream over it and level top with offset spatula. Pour some ganache over it. Then make another layer of coffee rum-soaked Biscoff cookies over ganache. Refrigerate for 30 minutes, then pour in Biscoff cream mixture. Top with ganache. Chill overnight.
7. When ready to serve, remove Tiramisu from baking mold, peel off the baking paper, clean the sides of the Tiramisu, and slice with a hot but dry knife to make clean cuts. Top each piece with a Biscoff cookie and serve. Enjoy!
