Sweet Alchemies: From a 10-Minute Homemade Tiramisu Express to the Return of the Legendary Biscoff Cake

The world of desserts never stops surprising us—whether it’s creations we whip up in our own kitchens in record time, or iconic favorites making a celebrated comeback to store shelves. The latest buzz in pastry brings good news for sweet-tooth fans, blending the ease of homemade treats with the indulgence of ready-made options.

The art of homemade tiramisu in 10 minutes

Many people think of tiramisu as a demanding dessert with plenty of room for mistakes, but there’s a way to skip the difficulty without sacrificing flavor. This recipe is an ideal solution for pairing with your afternoons, as it comes together “in no time,” offering a cool, refreshing alternative to the usual chilled fridge desserts.

To make it, you’ll need simple, easy-to-find ingredients: 600 grams cream cheese, 500 grams heavy cream, 1 1/2 cups powdered sugar, and two packs of ladyfingers (savoiardi). You’ll also need a bowl of lukewarm water, 4 tablespoons instant coffee, a little cognac for aroma, and cocoa powder for dusting.

The process is streamlined and starts by beating the cream cheese in a mixer until light and fluffy. In parallel, whip the heavy cream with the powdered sugar, then gently combine the two mixtures. Next comes the base: dissolve the coffee and cognac in the lukewarm water and quickly dip the ladyfingers. Assemble in a glass baking dish (Pyrex), starting with a layer of soaked biscuits, followed by cream and a little cocoa. Repeat with another layer of ladyfingers and finish with the remaining cream and a generous dusting of cocoa on top. Refrigerate until set.

The big return of the Biscoff Cookie Butter Cake

Moving from home baking to commercial developments, the Nothing Bundt Cakes chain announced the return of a flavor that made a splash in 2025. The Biscoff Cookie Butter Cake—reportedly sold out in more than 200 stores nationwide—is back in a big way. Its success is no accident: it combines a spiced cake enriched with rich cookie butter, baked until golden.

The dessert is finished with the brand’s signature cream-cheese frosting, a “drizzle” of cookie butter, and a Lotus Biscoff cookie on top.

Its popularity has been so strong that it has even dethroned classic favorites, such as White Chocolate Raspberry, in consumer preferences. Anyone who wants to try it should move quickly: the Biscoff Cookie Butter Cake will be available in all sizes until February 15, or while supplies last.

Chocolate-scented innovation

Alongside the Biscoff comeback, the company is launching a major innovation for the first time: chocolate frosting. Chocolate lovers can try the new chocolate ganache glaze on the “New-Fashioned Marble” cake. Offered exclusively in the Bundtlet size, it pairs vanilla-and-chocolate marble cake with the new rich glaze and chocolate-coated wafer pieces.

This is a highly limited release, available for only two weeks—specifically from January 12 through January 25.