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.
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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! First, check out this quick video:
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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 8x8" 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 8x8" 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
EASY BISCOFF TIRAMISU RECIPE
- Total Time: 10 min + cooling
- Yield: 8 servings
Description
A delicious Biscoff dessert with layers of coffee soaked Biscoff cookies and Biscoff mascarpone cream, requiring only 6 ingredients and 10 minutes of work
Ingredients
Biscoff Mascarpone Cream:
- 8 ounces good quality mascarpone cheese (like Galbani or Belgioioso), chilled (226g)
- ½ cup Biscoff cookie butter (140g)
- 2 tbsp granulated sugar (or more based on your preference)
- ½ tsp vanilla (optional)
- Pinch of salt (optional)
- 2 cups heavy whipping cream, chilled (480g)
Assembly:
- 50-60 Biscoff cookies
- 1 ½ cup strong coffee or espresso
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 in the edges and bottom to form a homogenous 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 ½" 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!
Notes
- You can also dust over some cocoa powder at the end to make this dessert even more similar to Tiramisu
- Prep Time: 10 min
- Category: Dessert
- Cuisine: American
Note: This post contains affiliate links.
Marlia Mansfield says
This is very good! Great flavor
Zoha says
Thank you! I am glad you liked it
Nargis says
Just like all of Zoha’s recipes this one is also amazing. So simple to make and the taste is out of this world. I’m not a professional baker but all of Zoha’s recipes are something I can easily try. This lotus tiramisu was such a hit with my family and I look forward to making and trying her other recipes too.
Zoha says
Aww, thank you so much Nargis! SO happy you liked this recipe.
Craig says
O.M.G.! Outstanding! Spice, creaminess, rich, and decadent!
Would love to try to make this into cups or individual servings…any suggestions?
Zoha says
Awesome, thank you Craig! Yes, you can make these in any kind of individual dessert cups you have. Just cut up the cookies if needed
Nicole says
I followed the recipe exactly but the cream is very liquidy. I could not get stiff peaks to form and there’s no way it will be pipeable. Are the measurements correct?
Thank you
Zoha says
Hi Nicole! The measurements are correct and always work for me. It could be the quality of ingredients you are using. You can try to whip the cream separately and fold it into the mascarpone and biscoff mixture.
Michelle says
I also made it and was able to get it thick almost like a custard but didn’t get the firm peaks like you did. I put it in the fridge and will check on it in a few hours! Hoping it still tastes like yours!! Thanks for sharing.
Michelle says
Never mind! Mine just needed time to thicken in the fridge. Came out wonderful 🙂
Zoha says
Glad it worked out and you liked it, Michelle!
Zoha says
That should be okay!
Seema says
I am making this tomorrow, can't wait! Does the coffee need to cool down a bit before dipping the cookies in it?
Zoha says
Will be fine as long as it's not hot 🙂
Afia begum Ahmed says
Loved the Tiramisu. It was indeed a very easy recipe to follow. Thank you for sharing with us. All my family loved it.
Memoona Abbas says
Tried this today and it was so perfectly delicious that I had to swear infront of my husband that I made it myself and not bought it from somewhere.
Thank you zoha for sharing these sweet recipes with us ?
Sharie says
I made this Wednesday to have as our Thanksgiving dessert. I received nothing but rave reviews! Thank you for such a delicious and easy to prepare recipe!
Jess says
Super recipe! My family loved it and I plan to double the recipe for potlucks and holiday gatherings 🙂
Mariana says
Hi! I will be making this for xmas. My only question is--when you refrigerate the dessert and then take it out, isn't the biscoff spread (cookie butter) hard like hardened peanut butter?
Zoha says
Hi Mariana! I just drizzle a small amount of biscoff spread for decoration and it doesn't firm up so much, so haven't had any issues with refrigerating
Zee says
Wow! I can’t believe how simple this was - served it to my friends and they were all licking the spoons clean! Thank you for this recipe
Zoha says
Woop woop!! Thrilled to hear that.
Peg says
I plan to make this recipe soon . I see in the pictures that you used individual ramekins. But are the ingredients intended for square 8’, square 9’, or 13x9 pan? I want to make sure I have enough of the cream mixture for piping.
Zoha says
Hi Peg! These quantities will work for an 8x8" or a 9x9" square pan, 9x13 will be too big.
Lauren says
Will this work in one big dish?
Zoha says
Yes, it's very flexible 🙂
Rachana says
Hi there! Recipe looks amazing…do you think I can skip the biscoff cookie butter or substitute with another ingredient? Thanks!
Zoha says
Hi Rachana! Why don't you check out my Chocolate Tiramisu recipe? 🙂
S N says
Thank you for sharing! A great recipe and easy to make for a beginner like me, I substituted the coffee for choc milk
Zoha says
Love that swap! <3
Sh says
Hello, how do I adjust this for a 9x13 dish?
Zoha says
hmm - I would say double it!
RB says
take a big spoonful of cookie butter and Nutella I love just eating it off the spoon. now I will try this and try to incorporate Nutella into it. BTW Trader Joe's makes a pretty good cookie butter.
Zoha says
OOH that sounds delicious!!!!
Israa says
the best desert ever. love it
Zoha says
Aww thank you!
Caitlin says
I made this the other night for my family and everyone LOVED it! It is so simple and quick to make but a real crowd pleaser. If you are thinking about making this, DO IT!
Zoha says
Thanks so much, Caitlin! Glad you all loved it!
Nataliya Masroor says
Love love love this! My husband and i make this every other day literally. We love this as an after work snack. Thank you, it's delicious.
Zoha says
haha that makes me so happy!!
AC says
This split as soon as the heavy cream was mixed in... all of 30 seconds into the "2 minutes"
Also, doesn't have much cookie butter flavor.... Overall, extremly dissapointed.
Gemma says
I had the exact same issue - I used good quality marscapone like the recipe said and it split probably also only about 30 seconds into the heavy cream step. What a waste of expensive ingredients 🙁 I’ve been googling ways of trying to fix it but there doesn’t seem to be any that are applicable here
Gemma says
Update: I found a video that showed if you slightly warm curdled buttercream (similar to the texture of this filling here) over a double boiler it’ll fix the emulsion, and it did! I hav to whisk it over the boiling water until it got uncurdles
D/back to smooth, then put it in the fridge till it cooled down enough to rewhip. Sharing this here in case anyone else has this challenge 🙂 the video is here: https://youtu.be/67i4Tb9HpF0?si=abGM0TDCl8dvvxjK
Alannah says
Bless you!!!!!!!!!!!!! You saved my life today. I was tasked with making this as the cake for a 30th bday and it was not looking good 😂
Zoha says
Hi Gemma! Which mascarpone did you use? It's possible that what "split" was the cream itself, not the mascarpone, if you whipped the cream too long before adding it.
Sophie says
Can I make this 2 days in instead of 1 or will that ruin the texture at all?
Zoha says
Hi Sophie! What do you mean by 2 days in?
Vivienne says
SO SO GOOD!
We will definitely do this one again!
Nikita says
Can you tell the measurements of how to make strong espresso
Zoha says
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.
Candi says
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.
Jade says
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
Sophie says
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?