Biscoff Pancake Tiramisu

To make Biscoff Pancake Tiramisu, start by mixing cream cheese, Biscoff, sugar, and whipped cream until smooth. Then, dip each pancake briefly in brewed coffee to soak. Layer the soaked pancakes with the cream mixture and cookie butter in a dish. Repeat the layers until all ingredients are used. Finally, cover and refrigerate overnight to allow the flavors to develop.

Biscoff Pancake Tiramisu can be made gluten-free by using gluten-free pancakes. Ensure that the Biscoff cookie butter you use is also gluten-free, as some brands may contain gluten. Always check the labels to confirm dietary compatibility.

If you're looking for a substitute for cream cheese in Biscoff Pancake Tiramisu, you can use mascarpone cheese for a richer flavor, or a dairy-free cream cheese alternative if you're following a vegan or dairy-free diet. Greek yogurt can also work, but it may alter the texture slightly.

To store leftover Biscoff Pancake Tiramisu, cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Make sure to enjoy it chilled for the best flavor and texture.

Biscoff Pancake Tiramisu pairs wonderfully with a cup of brewed coffee or espresso, enhancing the coffee flavor in the dessert. For a non-caffeinated option, consider pairing it with a glass of cold milk or a sweet dessert wine like Moscato.