Pecan Pie Tiramisu

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Ingredients:

• 2 packages Biscoff cookies (about 16 oz)

• 1 cup water

• 1 tbsp instant coffee

• 2-3 tbsp sugar

• Cocoa powder, for garnishing

Cream Cheese Filling

• 8oz cream cheese

• 1 1/2 cups heavy cream

• 1 tsp vanilla extract

• 1/2 cup sugar

Pecan Pie Layer

• 1 cup pecans, chopped

• 1/3 cup heavy cream

• 1/3 cup light brown sugar

• 3 tablespoons unsalted butter

• 1 teaspoon vanila extract

• pinch of salt

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Instructions:

1. Pour 1 cup boiling/hot water into a bowl and add instant coffee and sugar. You can adjust the sugar to your preference but the coffee should be sweet. Let the mixture cool completely.

2. In a large mixing bowl, add softened cream cheese and sugar and beat with an electric mixer until the cream cheese is fluffy and smooth.

3. And 1/2 cup of heavy cream and vanilla and beat for another minute.

4. In different bowl, beat the remaining whipping cream until stiff peaks. Use a spatula to slowly fold the whipped cream into the cream cheese mixture until it’s mixed together. Place aside until ready to assemble the tiramisu.

5. In a small saucepan, add all of the ingredients for the pecan pie layer and bring to a boil on medium/high heat. Then reduce the heat, and simmer for 3-4 minutes. Remove the pan from the heat and let the mixture cool completely.

6. To assemble the tiramisu, dip the Biscoff cookies quickly in the cooled coffee, then place in a single layer in your dish. Top the cookies with a thin layer of the cream cheese filling, then a spoonful of the pecan pie mixture.

7. Keep building the layers of the tiramisu by alternating all three components, making sure to end with a thick layer of the pecan pie filling.

8. If you’d like, sprinkle the top with some cocoa powder.

9. Let the tiramisu rest in the fridge for at least 2 hours before serving. This can also be made 1-2 days in advance.

10. Remove from the fridge 30 minutes prior to serving.

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