Biscoff Tiramisu is a warm-spiced twist on a classic tiramisu recipe, layered with coffee-soaked Biscoff cookies and rich cookie-butter flavored mascarpone cream. It's an easy, no-bake, make-ahead recipe that results in a rich and luxurious dessert and can easily be transformed into mini dessert cups.
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In my home, any recipe that includes Biscoff cookies is always a hit, especially with my kids!
This Biscoff tiramisu is a set-it-and-forget-it crowd-pleasing recipe that replaces the ladyfingers used in traditional tiramisu with buttery-cinnamony Biscoff cookies.
To take it over the top, I add Biscoff cookie butter to the mascarpone cream. Talk about dessert heaven! Let's dive right into this delectable dessert!
What is Biscoff Tiramisu?
Biscoff tiramisu is an easy and fun twist on the classic Italian dessert. Instead of using traditional ladyfinger biscuits, this recipe incorporates Biscoff cookies, also known as Speculoos cookies, which have a spiced, caramelized flavor.
Layers of these cookies are soaked in coffee or espresso and layered with a creamy mixture typically made with mascarpone cheese, whipped cream, sugar, and biscoff cookie butter.
Why You'll Love This Recipe
- Easy and no-bake, with only 8 ingredients easy to find at the grocery store.
- You can assemble it in a baking dish (family-style) or mini dessert cups (individual portions).
- The perfect make-ahead dessert that seriously tastes better the next day!
More Tiramisu Goodness: If you love tiramisu, be sure to make tiramisu without eggs and rasmalai tiramisu.
Ingredients - Notes & Substitutions
The key ingredient here is those famous Lotus Biscoff cookies, which are easy to spot in stores any time of year. We will need the following ingredients:
- Heavy Whipping Cream: This is a Biscoff tiramisu recipe without eggs, so the whipped cream is needed to hold the filling. The key is to have it chilled before whipping into soft peaks.
- Sugar: Regular granulated sugar sweetens the cream ever so slightly. Feel free to add more if you would like a sweeter filling, but keep in mind that the cookie butter is also sweet.
- Mascarpone Cheese: Mascarpone cheese is basically like Italian cream cheese and it wouldn't be tiramisu without it. Look for a tub in the cheese section of grocery stores. Top-quality brands are BelGioioso, Vermont Creamery, and Galbani. If you can't find mascarpone, room-temperature full-fat cream cheese is a good substitute.
- Biscoff Cookie Butter: Go for the popular Lotus Cookie Butter, with sweet, rich flavors of cinnamon and brown sugar. Use up to ½ cup for a dominant Biscoff flavor (see notes).
- Vanilla Extract: Vanilla extract gives it that special floral sweetness to compliment the warm spices.
- Strong Coffee: I like to make a batch of very strong coffee and have it cool while I gather together the rest of the ingredients. I typically double the amount of ground coffee I would normally use when I make a pot of brewed coffee. You can also use espresso.
- Biscoff Cookies: Look for a sleeve of Lotus Biscoff cookies in any major grocery store, or buy them online. Their white and red packaging and iconic shape are hard to miss!
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Biscoff Tiramisu Recipe
Here are the step-by-step instructions and photos on how to make speculoos tiramisu in a baking dish or individual dessert cups:
Step 1: Prepare Biscoff Cream
In a large mixing bowl, add heavy whipping cream and sugar, and whip using a hand mixer to form soft peaks (Pic 1). If using a stand mixer, use the whisk attachment to achieve the same result.
Add the mascarpone cheese, Biscoff cookie butter, and vanilla to the whipped cream, and whip until the mixture is smooth, fluffy, and lump-free (Pic 2). Taste the cream at this point to check for sweetness and adjust accordingly.
Step 2: Assemble Biscoff Tiramisu Casserole
Dip and flip each biscoff cookie in the coffee mix for 2-3 seconds and layer it in the bottom of any 9" x 6" x 3" baking dish. Repeat to create two layers of coffee-dipped biscoff cookies (Pic 3).
Now add half the cream mixture on top of the cookies. Use an offset spatula or the back of a spoon to spread it evenly, fill the corners, and smooth the surface (Pic 4).
Repeat the process to create a second layer by dipping Biscoff cookies in coffee and then layering them on top of the cream. Repeat to form the second layer of cookies (Pic 5).
Finish by evenly spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff tiramisu with cocoa powder (Pic 6).
Cover the baking dish with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the flavors to blend. When ready to serve, place a few Biscoff cookies at an angle.
How to Make Biscoff Tiramisu Dessert Cups
If making individual dessert cups, prepare the cream as instructed above.
Dip and flip each biscoff cookie in the coffee mix for 2-3 seconds and layer it in the bottom of a 7-oz dessert cup or glass. Repeat this step to create a 2nd layer of biscoff cookies (Pic 1).
For easier assembling, transfer the whipped biscoff cream into a piping bag or a gallon-size ziplock bag and cut a ½-inch opening. Now pipe the cream mixture on top of the cookies in a circular motion starting from the edge and finishing towards the center (Pic 2).
Repeat the process to create a second layer of coffee-dipped Biscoff cookies followed by cream.
Dust the top of the Biscoff tiramisu cups with cocoa powder (Pic 3). Chill until ready to serve. Before serving, insert a Biscoff cookie at an angle (Pic 4).
Serving Suggestions
I love to serve this cookie butter tiramisu chilled. Here are some serving suggestions that are a hit in my home. They complement the flavors of the tiramisu and add a touch of variety to the presentation:
- Garnish with Biscoff Crumbs: Sprinkle crushed Biscoff cookies on top just before serving for an extra crunch and visual appeal.
- Whipped Cream: A dollop of whipped cream on the side adds an extra layer of indulgence. Shave some chocolate curls on top for another layer of flavor.
- Coffee or Liqueur: Serve with a cup of coffee or a shot of your favorite liqueur for a complete dessert experience.
How to Store & Make Ahead
Storing the Lotus Biscoff tiramisu will depend on how it was assembled. Here's how I like to go ahead and store the baking tray and dessert cups:
Make Ahead: Refrain from topping with the cocoa powder. Whether in a large baking dish or individual dessert cups, gently place a piece of plastic wrap directly on the surface to avoid a dry crust from forming on top. Store in the fridge for up to 3 days.
Baking Dish: Wrap the entire dish in plastic wrap. Store in the fridge for up to 5 days.
Dessert Cups: Place the mini desserts on a baking sheet small enough to fit in your refrigerator. Wrap the entire baking sheet in plastic wrap. Store in the fridge for 5 days.
Note: The cookies will be softer on days 4 and 5.
Recipe Tips & Notes
- Chill the cream: Make sure the heavy cream is cold before mixing. You can also chill the bowl and whisk in the freezer.
- Don't overmix: Be careful not to overwhisk the Biscoff cream, as mascarpone tends to split easily.
- Break the cookies: Depending on the size of your baking dish, you may need to break some of the cookies to fill in any gaps in the layers.
- Alternative to cocoa powder finish: For an extra special touch, finish the top with crushed Biscoff cookies and a drizzle of warm cookie butter (I put it in the microwave for 10-20 seconds).
- No coffee? No problem: If you don't like coffee or don't drink it, you can soak the cookies in whole milk for 2-3 seconds.
- With alcohol: If you would like, you can add 1-2 tablespoons dark rum or brandy to the mascarpone cream or coffee soak.
Frequently Asked Questions
Biscoff is the name given to the famous Lotus Bakeries Speculoos Cookies. It's a crunchy Belgian cookie with a unique flavor combining hints of cinnamon, nutmeg, ginger, and caramel. Fun Fact: the name derives from combining the words 'biscuits' and 'coffee'.
Biscoff has prominent notes of sweet, warm flavors, like caramel, cinnamon, nutmeg, brown sugar, and a hint of ginger.
Lotus Biscoff cookies are an irresistible biscuit that has crunch, texture, and warmth. They just so happen to go perfectly with coffee, which makes this Biscoff tiramisu recipe spectacular!
If you can't find Biscoff cookie butter, you can also try Trader Joe's Speculoos Cookie Butter, which has more of a gingerbread flavor.
This could be for several reasons, such as using a low-quality mascarpone or overmixing. The key is to mix just until the cream is smooth and fluffy as overmixing will cause the mixture to become grainy.
More Dessert Recipes
These are all part of the Dessert Recipe Series:
📖 Recipe
Biscoff Tiramisu
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Ingredients
- 1 cup heavy whipping cream chilled
- ¼ cup sugar
- 8 ounces mascarpone cheese
- ⅓-½ cup Biscoff cookie butter use ½ cup for prominent biscoff flavor
- 1 teaspoon vanilla extract
- 1 cup strong coffee
- 32-50 Biscoff cookies 30-32 for dessert cups; 48-50 for baking dish
- 1-2 tablespoons cocoa powder for dusting
Instructions
Prepare Biscoff Cream
- In a large mixing bowl, add heavy whipping cream and sugar, and whip using a hand mixer until soft peaks form. If using a stand mixer, use the whisk attachment to achieve the same result.
- Add the mascarpone cheese, Biscoff cookie butter, and vanilla to the whipped cream, and whip until the mixture is smooth, fluffy, and lump-free. Taste the cream at this point to check for sweetness and adjust accordingly.
For Assembling Biscoff Tiramisu Casserole
- Dip and flip each biscoff cookie in the coffee mix for 2-3 seconds and layer it in the bottom of any 9" x 6" x 3" baking dish. Repeat to create two layers of coffee-dipped biscoff cookies.
- Now add half the cream mixture on top of the cookies. Use an offset spatula or the back of a spoon to spread it evenly, fill the corners, and smooth the surface.
- Repeat the process to create a second layer by dipping biscoff cookies in coffee and then layering them on top of the cream. Repeat to form the second layer of cookies.
- Finish by evenly spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff tiramisu with cocoa powder.
- Cover the baking dish with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the flavors to blend. When ready to serve, place a few Biscoff cookies at an angle.
For Assembling Individual Biscoff Tiramisu Cups
- Dip and flip each biscoff cookie in the coffee mix for 2-3 seconds and layer it in the bottom of a 7-oz dessert cup or glass. Repeat this step to create a 2nd layer of biscoff cookies.
- For easier assembling, transfer the whipped biscoff cream into a piping bag or a gallon size ziplock bag and cut a ½-inch opening. Now pipe the cream mixture on top of the cookies in a circular motion starting from the edge and finishing towards the center.
- Repeat the process to create a second layer of coffee-dipped Biscoff cookies followed by cream.
- Dust the top of the Biscoff tiramisu cups with cocoa powder. Chill until ready to serve. Before serving, insert a Biscoff cookie at an angle.
Notes
- Chill the cream: Make sure the heavy cream is cold before mixing. You can also chill the bowl and whisk in the freezer.
- Don't overmix: Be careful not to overwhisk the Biscoff cream, as mascarpone tends to split easily.
- Break the cookies: Depending on the size of your baking dish, you may need to break some of the cookies to fill in any gaps in the layers.
- Alternative to cocoa powder finish: For an extra special touch, finish the top with crushed Biscoff cookies and a drizzle of warm cookie butter (I put it in the microwave for 10-20 seconds).
- No coffee? No problem: If you don't like coffee or don't drink it, you can soak the cookies in whole milk for 2-3 seconds.
- With alcohol: If you would like, you can add 1-2 tablespoons dark rum or brandy to the mascarpone cream or coffee soak.
Susan says
How many individual cups does this recipe make?
Aneesha Gupta says
Hi Susan, the number of individual servings can vary between 6-8, it depends on the size of your cups and how generously you fill them. I hope this helps!
Kat says
This sounds delicious. What xan we substitite the biscoff butter for? We don't have this in the UK.
Aneesha says
Hi Kat, have you tried looking for it in Tesco? Alternatively, look for Speculoos cookie butter. I hope you enjoy this recipe!