What can I substitute the coffee with?

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.

What can I substitute mascarpone cheese with?

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!

Can I use a different brand of Speculoos cookies?

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.

Why is there no egg in this recipe?

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.

Why did my mascarpone cream curdle?

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.

Can I make this Biscoff tiramisu as one large dessert?

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.

Can Biscoff Tiramisu be made ahead of time?

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.

How to store Biscoff Tiramisu?

You can keep this Biscoff Tiramisu in the fridge for 5-7 days and enjoy it cold.

Easy Biscoff Tiramisu

Easy Biscoff Tiramisu Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.70 stars from 29 reviews

A delicious Biscoff dessert with layers of coffee-soaked Biscoff cookies and Biscoff mascarpone cream, requiring only 6 ingredients and 10 minutes of work

Yield:8 servings

Prep Time:: 10 mins
Chilling Time:: 4 hrs
Total Time:: 4 hrs, 10 mins

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!

Notes

You can also dust over some cocoa powder at the end to make this dessert even more similar to Tiramisu