This post may contain affiliate links
Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.
This Biscoff Tiramisu with layers of Biscoff mascarpone cream and coffee-soaked Biscoff cookies makes the most delightful dessert. And what’s even better – it takes only 6 key ingredients and 10 minutes of active work. It is an incredibly easy, no-bake, foolproof recipe sure to be a favorite at any dessert table, and you don’t need baking expertise to get it right.
WHAT IS BISCOFF?
Lotus Biscoff is the name of a popular cookie (or biscuit) meant to be eaten with coffee (Bis-coff is a word play on biscuits and coffee). The crispy cookie has hints of caramel and subtle warmth from spices, and was popularized by airlines. Specifically, Delta airline began serving it with their coffee / beverages.
Based on the popularity of the cookies, Lotus Biscoff also made a Biscoff Cookie Butter, which is now commonly available as a spread similar to (and perhaps equally as popular as) Nutella. Biscoff Cookie Butter is smooth and rich with delicious hints of caramel and warm spices similar to the cookies, and has become an extremely popular ingredient to use in desserts. The internet today is full of Biscoff dessert recipes, ranging from cookies to cakes to cheesecakes and no bake desserts.
Today, the word Biscoff is used interchangeably to refer to the biscuits / cookies and the cookie butter, and many other brands have also launched their own take on cookie butter (also called “speculoos”). And, let me tell you, it is worth the hype!!! Cookie butter is delicious and makes for spectacular desserts.
WHAT DOES BISCOFF COOKIE BUTTER TASTE LIKE?
Biscoff cookie butter tastes just like Biscoff cookies in a spread. It is sweet and slightly spicy, with the dominant flavor of toasted caramel and slight hints of cinnamon. It is truly delicious and tastes warm and buttery without being overpowered by spice!
WHAT IS BISCOFF TIRAMISU?
Tiramisu is a traditional dessert originating in Italy. It is made with ladyfingers soaked in rum and espresso, layered with a mascarpone cream, and dusted with cocoa powder.
Due to its popularity, Tiramisu has now been adapted into several different flavors, Biscoff being one of them! Biscoff Tiramisu is a simple dessert which uses Biscoff cookies instead of ladyfingers, and adds Biscoff cookie butter in the mascarpone cream. Because Biscoff cookies are meant to be eaten with coffee, the coffee and Biscoff combination in this tiramisu is lethal.
INGREDIENTS NEEDED
This easy recipe takes only 6 key ingredients (be sure to check out the recipe card at the bottom of this post for the quantities):
- Biscoff cookies
- Strong coffee or espresso – if you don’t have an espresso maker, you can make your own black coffee or brewed coffee, but I suggest doubling the amount of coffee you would normally use to strengthen the flavor
- Mascarpone Cheese – I strongly recommend using a high quality brand like Galbani, Belgioioso or Vermont Creamery. The mascarpone cheese can be used straight from the fridge. If you don’t have access to mascarpone, you can substitute with cream cheese for a more cheesecake like flavor (which will still be yummy)
- Biscoff cookie butter – it is kept at room temperature
- Sugar – only a small amount is needed as cookie butter is sweet itself
- Heavy cream – chilled. Instead of using eggs to stabilize tiramisu cream, I prefer using heavy cream instead as it removes the hassle of having to heat or cook eggs (since many people are not comfortable with raw eggs)
In addition, I also add a little salt and vanilla, but both those ingredients are optional. If you’d like, you can also dust over some cocoa powder on top of the dessert similar to real tiramisu!
HOW TO MAKE BISCOFF TIRAMISU
It doesn’t get much simpler than this!
Here is what you need to do:
1. Make the Biscoff mascarpone cream
Whisk the cookie butter, sugar and mascarpone cheese for a few seconds until they are combined and the mixture looks creamy. Be careful not to whisk for longer than 60s because mascarpone can split easily.
Then, add the cold heavy cream to the same container and whisk again for 1-2 minutes until the mixture reaches stiff peaks. It should become a pipeable consistency. Set aside.
2. Assemble the tiramisu
Yes, it is seriously already time to assemble! Take the serving dish of your choice – I used four 3.5″ square dessert cups, but you can also assemble this tiramisu in a single 8×8″ baking pan or glass dish.
Dip the Biscoff cookies in the coffee for just ~2 seconds each, and add 2 layers in the bottom of the serving cups. Follow by a layer of the Biscoff mascarpone cream, using up half of the total.
Then repeat, so you have 2 layers of cream and 2 layers of cookies.
At the end, you can leave some of the cream for piping, and use a french star piping tip to pipe on pretty dollops and make the dessert look pretty.
3. Chill
Now, just let the Biscoff Tiramisu set overnight (or at least 4 hours).
4. Decorate and serve!
When you are ready to serve, decorate the Biscoff tiramisu with crushed Biscoff cookies and drizzles of warmed up Biscoff cookie butter (I microwave some for ~10-20 seconds and drizzle it on with a small spoon). Enjoy!
THE BEST DESSERT CUPS
There’s no special equipment needed for this recipe, but because I am anticipating getting questions about my amazing dessert cups, I am linking them for you here! They are acrylic, 3.5″ square, and come in a set of 4. They are great for layered no bake desserts.
FREQUENTLY ASKED QUESTIONS
If you don’t like or don’t consume coffee, you can use milk to soak the Biscoff cookies instead. This might make the tiramisu a bit sweet, though, so I suggest reducing the sugar amount.
You can substitute it with the same quantity of cream cheese, but make sure the cream cheese has been brought to room temperature. This will give the Tiramisu a more cheesecake like flavor, which is also lovely!
Yes, you can use a different brand or the cookies or cookie butter as long as it is similar.
Yes, you can add rum to either the Biscoff mascarpone cream or the coffee soak.
This is intended to be a quick and easy recipe, and I avoided egg in it because many people don’t consume eggs, especially raw ones.
This can happen if you 1) use a low quality mascarpone cheese brand which are often just grained to begin with, 2) overmix the mascarpone cheese, or 3) overwhip after adding heavy cream. Be sure to whisk only as much as needed, over-whisking will cause the mixture to separate and become grainy.
Yes. This recipe makes enough for four 3.5″ square dessert cups, which means you can also assemble it in a 8×8″ square pan (metal or glass) or even an 8 to 9″ round dish.
Yes! This dessert chills very well and can be prepared ahead of time. Just be sure to cover it well, ideally with cling wrap, to prevent a dry crust from forming on top.
You can keep this Biscoff Tiramisu in the fridge for 5-7 days and enjoy it cold.
RELATED RECIPES
If you enjoy this easy Biscoff tiramisu, you will also love my other simple no bake desserts:
- Best 5 minute Biscoff mug cake
- Easy chocolate Tiramisu
- Best no bake cheesecake
- No bake Oreo mousse cake
- Easy Shahi Tukray (Pakistani dessert)
Now, without further ado, let’s get into the recipe!
Print
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!
Ingredients
Biscoff Mascarpone Cream:
- 8 ounces good quality mascarpone cheese (like Galbani or BelGioioso), chilled (226g)
- 1/2 cup Biscoff cookie butter (140g)
- 2 tbsp granulated sugar (or more based on your preference)
- 2 cups heavy whipping cream, chilled (480g)
- Pinch of salt (optional)
- 1/2 tsp vanilla (optional)
Assembly:
- 50–60 Biscoff cookies
- 1 1/2 cups strong coffee or espresso, cooled (360ml)
Toppings (Optional)
- Crushed Biscoff Cookies
- 2–3 tbsp Biscoff Cookie Butter (melted)
Instructions
Biscoff Mascarpone Cream:
- In a clean bowl, add the mascarpone cheese, Biscoff cookie butter, sugar, salt and vanilla. Whisk for 30-60 seconds until a creamy mixture has formed. Be careful not to overmix
- Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks (it should become pipeable). Use a spatula to scrape the edges and bottom to form a homogeneous mixture
Assembly:
- Dip the Biscoff cookies in the coffee for 1-2 seconds and add 2 layers in the bottom of your serving dish / cups of choice. I like to cut up some cookies to fill in all gaps as well
- Cover with a layer of the Biscoff mascarpone cream, using up half of it in total, and spread out evenly
- Repeat the process, adding another 2 layers of the soaked Biscoff cookies, and the remaining cream mixture. Optionally, you can leave some of the cream mixture to pipe on top. I piped it using a 1/2″ french star tip
- Refrigerate overnight or at least 4 hours until fully set
- Decorate with crushed Biscoff cookies and drizzles of warmed up cookie butter, serve and enjoy!
Video Tutorial
Notes
- You can also dust over some cocoa powder at the end to make this dessert even more similar to Tiramisu
Comments
Rosella Cione
hi,
question: a bit confused is it heavy cream or whipping cream to use in this recipe
thank you
Zoha Malik
Hi Rosella! Heavy whipping cream or heavy cream should be the same thing – you need cream that can be whipped up to a thick, fluffy consistency. Usually requires 35%+ fat content.
Sundas Ali
Tried this and it was a HIT
Zoha Malik
WOO!
Manny
I have made this multiple times and everyone loves it!
Aleena
This turned out SO GOOD. Most people went for second helpings.
I made a 9×13 and had to 2x the recipe turned out great- I just added one extra tbsp of sugar
Zoha
Aw, yay! Thank you so much and great tip on the pan!
Aliya
I’m not a fan of lotus biscuits, but tried this recipe cos it was for Eid dinner.
The coffee cut down the taste of the lotus biscuit (which was great cos I love coffee). Everyone loved it and kept on asking, did you really make these…thanks Zoha, you were the talk at our Eid dinner. Love your recipes.
Zoha
Being the talk of the Eid dinner is literally everything to me!! 😂😍 So happy even a non-biscoff fan loved it — the coffee really does balance it beautifully. Thank you Aliya, Eid Mubarak! 💕🌙
Millie Glover
Yes it was soooooo delish. 🤤🥰✌️
Zoha Malik
🙂
Subhana
Amazing recipe, made it multiple times and it turns out perfect every time.
Zoha
So happy to hear that 🙂
Amanda
Sensational everyone loved it. I just had trouble with over whipping the mascarpone. Fortunately there are methods to solve this on line. Otherwise it’s very easy to make.
Zoha
Hi Amanda! It’s possible the amscarpone you were using was just not great to begin with.I recommend galbani!
Charles Bilbo
What size pan for this recipe?
Zoha
8×8 or 9×9!
Maria
Where did you get those serving dishes/cups? They’re so nice
Aleena
Trying this today
Haven’t tried a new dessert in ages and wanted an easy recipe
Nervous but excited 🤞
Will be doubling up for a bigger dish
Zoha
Aw, I hope it turned out great for you!
Ronda
Absolutely awesome presentation video and I cannot wait to try this. Thank you very much. I’ll let you know how it comes out.
Zoha
Thank you! Good luck 🙂
Monica Joseph
your recipes are awesome and deliciously made… please add me to your subscription newsletters.
thank you…
K.R.
I’ve made this recipe twice to see if I can improve it/whether something went wrong the first time.
Sadly, I am not a fan of the biscoff cream taste in this. Biscoff by itself is great, but when combined with mascarpone and heavy cream in this tiramisu, it gives off a taste similar to alcohol you’d find in liquor candy, which makes it unpleasant.
KR
In my opinion, the biscoff cream needs more biscoff. The taste was too mild. If I would have added vanilla, I’d likely not even feel the biscoff in the cream.
Areeba Arif
delicious recipe, was a hit at an Eid event at my place 🙂
just a query, could we replace with lotus cookies with ladyfingers, keeping all other aspects of the recipe unchanged?
Zoha
Hi there! Ladyfingers dipped in milk will work too, although the flavor of biscoff won’t be as strong 🙂
Afsaneh
Hi Zohra! Can this be frozen?
Thank you
Sophie
Hello, I’m planning on making this recipe in a fee days for my family for Christmas. My tray is 32x20x6, should i double or triple the dose?
Jade
I don’t normally leave reviews on recipe I’ve tried but I had received soooo many compliments on this, I can’t take all the credit. Someone said they had some real fancy tiramisu at some real fancy places and this is tops them all.
Most importantly, I can’t believe how easy and quick this is to put together
Candi
Is there a substitute for cookie butter emulsion? I dislike buying one thing for a recipe never to use it again. I find it wasteful.
Nikita
Can you tell the measurements of how to make strong espresso
Zoha
Unfortunately it depends on what kind of coffee you are using and your definition of strong. For instant coffee powder, I would personally do 2 tbsp in 1 cup of water but that’s quite strong.
Vivienne
SO SO GOOD!
We will definitely do this one again!