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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!
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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
Sophie
Can I make this 2 days in instead of 1 or will that ruin the texture at all?
Zoha
Hi Sophie! What do you mean by 2 days in?
AC
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
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
Zoha
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.
Gemma
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
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 😂
Nataliya Masroor
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
haha that makes me so happy!!
Caitlin
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
Thanks so much, Caitlin! Glad you all loved it!
Israa
the best desert ever. love it
Zoha
Aww thank you!
RB
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
OOH that sounds delicious!!!!
Sh
Hello, how do I adjust this for a 9×13 dish?
Zoha
hmm – I would say double it!
S N
Thank you for sharing! A great recipe and easy to make for a beginner like me, I substituted the coffee for choc milk
Zoha
Love that swap! <3
Rachana
Hi there! Recipe looks amazing…do you think I can skip the biscoff cookie butter or substitute with another ingredient? Thanks!
Zoha
Hi Rachana! Why don’t you check out my Chocolate Tiramisu recipe? 🙂
Lauren
Will this work in one big dish?
Zoha
Yes, it’s very flexible 🙂
Peg
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 13×9 pan? I want to make sure I have enough of the cream mixture for piping.
Zoha
Hi Peg! These quantities will work for an 8×8″ or a 9×9″ square pan, 9×13 will be too big.
Umaimah
This looks amazing!!! Planning on making it soon! Can I double the recipe to have enough quantity for a 9×13 in pan?
Zoha
Hi Umaimah, Yes I think that should work! It might be a little shallow, so if you wanna do multiple layers in 9×13, you could even do 3x
Zoha
Woop woop!! Thrilled to hear that.
Saadia
Mariana
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
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
Jam
Jess
Super recipe! My family loved it and I plan to double the recipe for potlucks and holiday gatherings 🙂
Sharie
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!
Memoona Abbas
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 ?
Afia begum Ahmed
Loved the Tiramisu. It was indeed a very easy recipe to follow. Thank you for sharing with us. All my family loved it.
Seema
I am making this tomorrow, can’t wait! Does the coffee need to cool down a bit before dipping the cookies in it?
Zoha
Will be fine as long as it’s not hot 🙂