Biscoff Tiramisu with Ladyfingers in 6 Hours

Instructions:

1. In a large bowl, whisk the chilled mascarpone and sifted powdered sugar until smooth and slightly aerated.
2. Gently warm 150g of the Biscoff spread in the microwave for 15 seconds until fluid but not hot. Fold this into the mascarpone mixture until fully combined.
3. In a separate chilled bowl, whip the heavy whipping cream and vanilla bean paste until stiff peaks form.
4. Gently fold the whipped cream into the Biscoff-mascarpone base in three additions, maintaining as much air as possible.
5. Combine the room temperature espresso and dark rum in a shallow dish.
6. Quickly dip Savoiardi ladyfingers into the coffee mixture (1-2 seconds per side) and line the bottom of a 9x9 inch dish.
7. Spread half of the mascarpone mixture over the ladyfingers. Add a layer of dry Biscoff cookies for crunch.
8. Repeat with remaining dipped ladyfingers and the rest of the cream mixture, smoothing the top with an offset spatula.
9. Melt the remaining 150g of Biscoff spread and pour over the top to create a smooth glaze. Chill in the refrigerator for at least 6 hours to set.