Create the Base: In a large mixing bowl, combine the Vanilla Greek Yogurt, Whipped Cream Cheese, and Powdered Sugar.
Whisk for Structure: Whisk vigorously by hand until the mixture is completely smooth and slightly thickened (~ 2 minutes). The sugar will dissolve into the yogurt, adding slight structure to the mixture.
The "Quick Dip": Pour your coffee into a shallow bowl. Dip each Biscoff cookie quickly. The cookies should be in the coffee for less than 1 second as they absorb liquids very quickly. Science Note: Do not soak them like ladyfingers! Biscoff are significantly more porous and will disintegrate if held too long.
Layering:Spread a thin layer of the cream mixture on the bottom of your dish (9x9 pans work well for this).Add a layer of coffee-dipped cookies.Repeat until you have 4–5 layers of cookies, ensuring the final layer is cream. The Saturation Phase: Cover and place in the fridge overnight (minimum 12 hours). This is when the cookies absorb a bit more moisture to help "set" the cake.
Optional: Just before serving, dust your 5-Ingredient Biscoff Tiramisu with Cocoa Powder (for that traditional look) and serve.
