There’s something magical about transforming simple ingredients into a dessert that looks like it came straight from a high-end patisserie. When I first discovered how to make tiramisu with Biscoff cookies, I knew I had found a game-changer. The warmly spiced, caramelized flavor of Biscoff cookies (also known as Speculoos) pairs perfectly with mascarpone cream, creating an irresistible dessert that takes the traditional Italian tiramisu to new heights.
What makes this recipe special is how approachable it is. No need for raw eggs or alcohol—just simple, readily available ingredients that come together quickly. Whether you’re hosting a dinner party or simply treating yourself after a long week, this Easy Biscoff Tiramisu is sure to impress.
What Makes This Biscoff Tiramisu Special
Traditional tiramisu uses ladyfingers soaked in coffee and liqueur, layered with a mascarpone mixture that typically contains raw eggs. My Biscoff version simplifies the process while introducing the distinctive caramelized flavor of Biscoff cookies and spread. The result is a dessert that’s:
- Easier to prepare than classic tiramisu
- Egg-free making it safer for everyone to enjoy
- No alcohol required (though you can add some if you like!)
- Rich in caramel-spice flavor from the Biscoff elements
- Make-ahead friendly for stress-free entertaining
Ingredients You’ll Need
For this Easy Biscoff Tiramisu, I’ve kept the ingredient list straightforward while ensuring the dessert maintains its indulgent quality.
For the Coffee Soaking Liquid:
- 1½ cups strong brewed coffee, cooled to room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the Cream Layer:
- 16 ounces (500g) mascarpone cheese, at room temperature
- 1 cup (240ml) heavy whipping cream, cold
- ¾ cup (175g) Biscoff cookie spread (smooth variety)
- ½ cup (100g) granulated sugar
- 2 teaspoons vanilla extract
For Assembly:
- 2 packages (8.8 oz/250g each) Biscoff cookies
- 2-3 tablespoons Biscoff cookie spread, melted for drizzling
- 2 tablespoons Biscoff cookies, crushed for garnish
- 1 tablespoon cocoa powder, for dusting (optional)
Tools You’ll Need
Having the right equipment will make this recipe even easier:
- Electric mixer (stand or hand mixer)
- Medium-sized mixing bowls
- Rubber spatula
- Shallow dish for soaking cookies
- 8×8 inch (20×20 cm) baking dish or trifle dish
- Sieve for dusting cocoa powder
Step-by-Step Instructions
Preparing the Coffee Mixture
- Brew the coffee and allow it to cool completely to room temperature. Strong coffee works best to balance the sweetness of the dessert.
- Stir in the sugar and vanilla until fully dissolved. The sweetness helps balance the coffee’s bitterness.
- Transfer to a shallow dish wide enough to dip the cookies.
Making the Mascarpone-Biscoff Cream
- In a large bowl, combine room temperature mascarpone cheese and Biscoff spread. Beat on medium speed until completely smooth and no lumps remain. The mascarpone must be at room temperature to avoid lumps.
- Add sugar and vanilla extract to the mascarpone mixture and beat for another minute until well incorporated.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. The cream should be very cold for the best results.
- Gently fold the whipped cream into the mascarpone-Biscoff mixture using a rubber spatula. Work carefully to maintain the airiness of the whipped cream while ensuring it’s fully incorporated.
Assembly
- Quickly dip each Biscoff cookie into the coffee mixture, about 2-3 seconds per side. Don’t soak them too long or they’ll become soggy and fall apart.
- Arrange a layer of soaked cookies in the bottom of your serving dish, breaking them if necessary to fit.
- Spread half of the mascarpone-Biscoff cream evenly over the cookie layer.
- Add another layer of coffee-soaked cookies on top of the cream.
- Top with the remaining mascarpone-Biscoff cream, spreading it evenly.
- For the finishing touch, drizzle with melted Biscoff spread and sprinkle with crushed Biscoff cookies. If desired, dust lightly with cocoa powder for a traditional tiramisu appearance.
Chilling and Serving
- Cover the tiramisu with plastic wrap, ensuring it doesn’t touch the surface of the cream.
- Refrigerate for at least 6 hours, preferably overnight. This allows the flavors to meld and the cookies to soften to the perfect texture.
- Before serving, add any final garnishes like additional crushed cookies or a light dusting of cocoa powder.
Variations to Try
One of the things I love about this recipe is how versatile it is. Here are some delicious variations to consider:
Coffee Intensity
- For coffee lovers: Use espresso instead of regular coffee for a stronger flavor
- For a milder taste: Dilute the coffee slightly or use decaf
- For a non-coffee option: Hot chocolate makes a wonderful alternative soaking liquid
Flavor Additions
- Cinnamon boost: Add ½ teaspoon ground cinnamon to the mascarpone mixture
- Chocolate lover’s dream: Mix in 2 tablespoons cocoa powder to the mascarpone mixture
- Caramel enhancement: Drizzle layers with salted caramel sauce
- Holiday spice: Add a pinch of nutmeg and allspice to the cream mixture
Presentation Options
- Individual servings: Assemble in glasses or ramekins for elegant individual portions
- Trifle style: Use a clear trifle bowl to showcase the beautiful layers
- Cake form: Arrange in a springform pan and unmold before serving for a tiramisu cake
Make-Ahead and Storage Tips
This Biscoff Tiramisu is perfect for making ahead of time. In fact, it gets better as it sits! Here’s how to store it properly:
Refrigerator Storage
- Freshly made: Refrigerate covered for up to 3 days
- Best flavor: The tiramisu tastes best 12-24 hours after assembly
- Covering tip: Use plastic wrap but avoid pressing it against the surface to prevent sticking
Freezing Instructions
- Can be frozen: Yes, for up to 1 month
- How to freeze: Cover tightly with plastic wrap and aluminum foil
- Thawing: Transfer to refrigerator 24 hours before serving
Signs of Freshness
Be aware that tiramisu is best consumed within 3 days. After that, while still safe to eat if properly refrigerated, the texture may begin to break down and become watery.
Nutritional Information
For those watching their caloric intake or with dietary considerations, here’s an approximate nutritional breakdown per serving (assuming 8 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Total Fat | 35g |
| – Saturated Fat | 19g |
| Cholesterol | 95mg |
| Sodium | 220mg |
| Total Carbohydrates | 45g |
| – Dietary Fiber | 1g |
| – Sugars | 32g |
| Protein | 6g |
Note: These values are approximate and may vary depending on specific brands of ingredients used.
Serving Suggestions
To elevate your Biscoff Tiramisu experience, consider these serving suggestions:
- Fresh berries: Raspberries or strawberries add a bright, acidic contrast
- Coffee pairing: Serve with a shot of espresso on the side for true Italian style
- Mint garnish: A small sprig of fresh mint adds color and freshness
- Citrus zest: A light dusting of orange or lemon zest provides aromatic brightness
- Ice cream: A small scoop of vanilla ice cream alongside makes this dessert even more decadent
- Hot chocolate: For a cozy winter treat, serve with a cup of hot chocolate
- Tea selection: A black tea or chai complements the spice notes in the Biscoff cookies
Dietary Adaptations
This recipe can be adapted for various dietary needs:
Dairy-Free Option
- Replace mascarpone with dairy-free cream cheese (like Tofutti or Kite Hill)
- Use coconut cream instead of heavy whipping cream
- Check that your Biscoff spread is dairy-free (most are)
Gluten-Free Version
- Substitute Biscoff cookies with gluten-free cinnamon cookies
- Ensure your Biscoff spread alternative is gluten-free
- All other ingredients are naturally gluten-free
Reduced Sugar Option
- Use half the amount of sugar in the mascarpone mixture
- Choose unsweetened coffee for soaking
- Reduce the amount of Biscoff spread by ¼ cup
Troubleshooting Tips
Even with simple recipes, things can sometimes go wrong. Here are solutions to common issues:
| Problem | Possible Cause | Solution |
|---|---|---|
| Runny cream mixture | Overmixing or warm ingredients | Chill the mixture for 30 minutes before continuing |
| Soggy cookies | Too much soaking time | Dip cookies very quickly, just 1-2 seconds per side |
| Lumpy cream | Cold mascarpone | Ensure mascarpone is at room temperature before mixing |
| Too sweet | Personal preference | Reduce sugar and balance with more cocoa powder on top |
| Cookies too hard after chilling | Insufficient soaking or chilling time | Soak cookies slightly longer or allow more time to chill |
| Cream separating | Overmixing after adding whipped cream | Fold gently and stop once incorporated |
Why This Recipe Works
The success of this Easy Biscoff Tiramisu comes down to a few key principles:
- The texture contrast: The crisp Biscoff cookies soften from the coffee to create that signature tiramisu texture
- Flavor balance: The caramelized, spiced notes of Biscoff complement the creamy mascarpone perfectly
- Simplified technique: Skipping the raw eggs makes this easier and safer without sacrificing flavor
- Proper chilling time: Allowing the dessert to rest develops the flavors and achieves the ideal texture
Frequently Asked Questions
Q: Can I make this tiramisu without coffee? Absolutely! You can substitute the coffee with hot chocolate, chai tea, or even milk flavored with vanilla for a non-coffee version.
Q: Is there a way to make this recipe less sweet? Yes, you can reduce the sugar in the mascarpone mixture by half and use unsweetened coffee for soaking the cookies.
Q: Can I use regular cream cheese instead of mascarpone? While mascarpone gives the authentic flavor and texture, you can substitute with cream cheese mixed with a little heavy cream to soften it.
Q: How far in advance can I make this dessert? This tiramisu can be made up to 2 days in advance, making it perfect for entertaining.
Q: My Biscoff spread is too thick to drizzle. What should I do? Warm it in the microwave for 10-15 seconds, stirring halfway through, until it reaches a pourable consistency.
Q: Can I add alcohol to this recipe? Yes! For a more traditional tiramisu flavor, add 2 tablespoons of coffee liqueur, amaretto, or brandy to the coffee mixture.
Q: Why did my mascarpone mixture curdle? Mascarpone can curdle if it’s too cold when mixed or if overmixed. Always use room temperature mascarpone and mix just until smooth.
Q: Is there a lighter version of this dessert? For a lighter option, use light mascarpone cheese and reduce the amount of Biscoff spread by half.
Final Thoughts
Creating this Easy Biscoff Tiramisu has become one of my favorite ways to impress guests without spending hours in the kitchen. The warm, spiced notes of Biscoff transform the classic Italian dessert into something uniquely delicious and unforgettably creamy.
What I love most about this recipe is its accessibility—no special skills or equipment required, just simple ingredients combined thoughtfully. The make-ahead nature of tiramisu means you can prepare it when convenient and enjoy it at its peak flavor when you’re ready to serve.
Whether you’re a longtime tiramisu enthusiast or trying it for the first time, this Biscoff variation offers a delightful twist that might just become your new favorite dessert. So gather your ingredients, set aside a little time, and prepare to indulge in a truly satisfying sweet treat that bridges traditional Italian cuisine with the beloved flavor of Biscoff cookies.
Remember, the true beauty of cooking is making each recipe your own—feel free to adjust the sweetness, coffee strength, or even add your own special touch to make this Easy Biscoff Tiramisu uniquely yours. Happy cooking!
