Creamy Biscoff Tiramisu Recipe

Introduction

If you’re a fan of classic tiramisu and the irresistible flavor of Biscoff cookies, you’re going to fall in love with this Biscoff Tiramisu. It’s a creamy, dreamy, no-bake dessert that swaps out traditional ladyfingers and espresso for caramelized Biscoff cookies and a spiced cookie butter twist. Each bite is a luscious combination of sweet, creamy mascarpone and the warm, spiced flavor of Biscoff.

Perfect for dinner parties, holidays, or just a sweet indulgence, this no-bake tiramisu is simple to make, but tastes like a gourmet dessert.

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 16 oz mascarpone cheese, softened
• 1/2 cup Biscoff spread (cookie butter), melted
• 1 tsp vanilla extract
• 2 packs Biscoff cookies (around 60 cookies)
• 1 cup strong brewed coffee or espresso, cooled
• 2 tbsp Biscoff spread (for drizzle)
• Crushed Biscoff cookies (for topping)

Preparation

Step 1: Whip the Cream

In a large bowl, use an electric mixer to whip the heavy cream and powdered sugar until stiff peaks form. Set aside.

Step 2: Make the Filling

In another bowl, mix the softened mascarpone, melted Biscoff spread, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.

Step 3: Soak the Cookies

Pour your cooled coffee into a shallow dish. Dip each Biscoff cookie for 1–2 seconds—just enough to soak, but not get soggy.

Step 4: Assemble the Tiramisu

In an 8×8-inch or 9×13-inch dish, begin layering:

• A base layer of soaked Biscoff cookies.
• Spread half the mascarpone-Biscoff filling over the cookie layer.
• Repeat with another layer of soaked cookies.
• Top with the remaining cream mixture.

Step 5: Finish and Chill

Drizzle with warmed Biscoff spread and sprinkle crushed cookies over the top. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and layers to set.

Variations

• Chocolate Biscoff Tiramisu: Add a layer of chocolate ganache between the cookie and cream layers.
• Mini Versions: Make individual tiramisus in jars or glasses for perfect portions.
• Spiked Version: Add a splash of Kahlúa or coffee liqueur to the coffee for an adult twist.

Cooking Note

• Be careful not to oversoak the cookies; they absorb liquid quickly and can turn mushy if left too long.
• If your mascarpone is too cold, it can curdle when mixed. Let it sit at room temperature for 15–20 minutes before using.

Serving Suggestions

• Serve chilled with a hot espresso or latte.
• Add fresh whipped cream or a light dusting of cinnamon for extra flair.
• Perfect make-ahead dessert for dinner parties, potlucks, or holidays.

Tips

• Use full-fat mascarpone for the creamiest texture.
• Make a double batch—you’ll wish you had leftovers!
• For a more intense coffee flavor, brush the cookies instead of dipping to control the saturation.

Prep Time:

25 minutes

Chill Time:

4 hours (or overnight)

Total Time:

4 hours 25 minutes

Nutritional Information (Per Serving Estimate)

• Calories: 480
• Protein: 6g
• Sodium: 200mg
• Sugar: 22g

FAQs

Can I make Biscoff Tiramisu in advance?
Yes! It actually tastes better the next day as the flavors meld and the texture becomes even creamier.

Can I use cream cheese instead of mascarpone?
Yes, but it will be slightly tangier and less rich. Blend it thoroughly to smooth out the texture.

How long does it last in the fridge?
Store in an airtight container and refrigerate for up to 4 days.

Conclusion

This Biscoff Tiramisu is the ultimate indulgent dessert that combines all the richness of a classic tiramisu with the comforting spice of cookie butter. It’s quick, no-bake, and guaranteed to impress. Whether you’re a fan of Biscoff cookies or simply want a delicious twist on tiramisu, this recipe is one to save, share, and savor again and again.

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