It’s like a mix of tiramisu and pudding, with layers of creamy chocolate coffee pudding between layers of Biscoff cookies. Biscoff, coffee, and chocolate are a perfect flavor combination. This dessert is egg-free, dairy-free, no-bake, and super easy to make.
Biscoff Mocha Pudding
Ingredients
Pudding:
- 4 cups dairy-free milk
- 1/2 cup cornstarch
- 1 cup dairy-free heavy cream
- 1 cup superfine sugar
- 2 tablespoons instant coffee
- 1/4 cup cocoa powder
Biscuits:
- 36 Biscoff cookies
- 2 tablespoons instant coffee
- 1 cup hot water
Topping:
- Melted Biscoff spread I used the crunchy kind
Instructions
- Mix the cornstarch with 1 cup of the milk until smooth. Set aside.
- In a small saucepan over medium heat, add the remaining milk, cream, and sugar. Heat until the sugar dissolves.
- Whisk in the coffee powder and cocoa powder.
- Add the cornstarch mixture and gently stir over low heat until it starts to thicken.
- Remove from heat, cover with plastic wrap (make sure it touches the pudding to prevent a skin from forming), and let cool to room temperature.
- Dissolve the coffee in the hot water, then dip each cookie in the coffee. Arrange 12 cookies in a 9-inch square baking dish.
- Cover with 1/3 of the pudding, then arrange the next 12 coffee-soaked Biscoff cookies on top.
- Repeat until you have three layers of pudding.
- Let it set overnight, then cover with a layer of melted Biscoff spread.
- Chill briefly in the fridge for the Biscoff to set, then cut and serve!