Easy Biscoff Tiramisu

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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

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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