There’s something incredibly comforting about the creamy layers of tiramisu paired with the warm, caramelized flavor of Biscoff cookies. I promise, this Biscoff Tiramisu will become your new favorite dessert to share with loved ones—or to keep all to yourself!
What Is Biscoff?
Biscoff cookies are a type of spiced caramelized biscuit originating from Belgium, often enjoyed with coffee or tea.
Their warm, buttery flavor and crisp texture make them a popular choice for desserts such as Biscoff cheesecake, Biscoff mousse, and Biscoff ice cream.
They truly shine as the star ingredient in this Biscoff Tiramisu recipe.
A Unique Twist on Tiramisu
This recipe is my take on a Biscoff Tiramisu, but with a little twist.
Normally, when making a dessert like this, I’d use Biscoff cookies instead of ladyfingers entirely.
However, for this recipe, I didn’t do that—and here’s why.
I made a batch of homemade ladyfingers recently, and I had them stored and ready to use.
Homemade ladyfingers bring a certain texture and structure to the base of the tiramisu that works perfectly for soaking up the coffee without getting too soft or mushy. I didn’t want to lose that foundation, so I stuck to using ladyfingers as the base.
That said, the Biscoff flavor isn’t missing at all! I added crushed Biscoff cookies to the mascarpone cream, giving it a rich caramelized sweetness that complements the coffee-soaked ladyfingers beautifully.
If you prefer, you can replace the ladyfingers with whole Biscoff cookies for a different texture and flavor. This recipe gives you the flexibility to customize it to your liking!
An Eggless Version
If you’ve seen my Simple Eggless Tiramisu recipe, you’ll know I love creating tiramisu without eggs. This version is no different.
Some people might think leaving out eggs will compromise the flavor or texture of the mascarpone filling, but I promise, it doesn’t.
Plus, it’s simpler to make, and you don’t have to worry about raw eggs, making this recipe accessible to more people.
Why You‘ll Love This Recipe
- Easy to make: No baking required, just a little mixing and layering!
- Rich and creamy: Mascarpone cheese and heavy cream create the perfect velvety texture.
- Unique flavor twist: The caramelized spice of Biscoff cookies takes tiramisu to new heights.
- Make-ahead dessert: Prepare it the day before, and it tastes even better after chilling overnight.
Ingredients
Main Ingredients:
- 250g mascarpone cheese
- 250g heavy cream
- 14 Biscoff cookies (8 for crushed crumbs, 6 for decoration)
- 10g granulated sugar
- 2g sea salt
- Espresso, as needed (for dipping ladyfingers)
Optional Ingredients:
- Butter crisps, as desired (optional, for decoration)
- 12 ladyfingers (can be substituted with Biscoff cookies)
Instructions
- Make the Crushed Cookies
- Place the Biscoff cookies in a bowl and crush them with a rolling pin until they become fine crumbs.
- Reserve two-thirds of the crumbs to mix into the mascarpone cream. Grind the remaining one-third into fine crumbs to sift over the top for decoration.
- Prepare the Mascarpone Cream
- Soften 250g mascarpone cheese by letting it sit at room temperature. Stir until smooth and creamy in a mixing bowl.
- In another clean bowl, whip 250g heavy cream with 10g sugar and 2g sea salt using an electric mixer. Whip until soft peaks form and the cream thickens.
- Fold the reserved two-thirds of the crushed Biscoff cookies into the whipped cream gently. Then, combine this mixture with the mascarpone cheese, folding until evenly mixed into a creamy filling.
- Assemble the Tiramisu
- Quickly dip ladyfingers into espresso, ensuring they absorb some liquid but don’t become soggy. Arrange a layer of dipped ladyfingers in the base of a shallow dish or baking tray.
- Spread a portion of the prepared mascarpone filling over the ladyfingers evenly, smoothing with a spatula.
- Repeat with another layer of dipped ladyfingers, followed by another layer of mascarpone filling.
- Chill and Decorate
- Cover the tiramisu with plastic wrap and refrigerate overnight to let the flavors meld and the tiramisu set.
- Before serving, sift the reserved fine cookie crumbs evenly over the top for decoration. If desired, add a sprinkle of butter crisps to enhance the texture and flavor. Cut the tiramisu into 6 portions and place one Biscoff cookie on each slice as the final touch.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This dessert is best made a day ahead to allow the flavors to meld together beautifully.
What can I use if I don‘t have mascarpone cheese?
Cream cheese can be a substitute, but it will alter the flavor slightly.
Can I use decaf coffee?
Absolutely! Decaf espresso works just as well.
Biscoff Tiramisu: A Caramel Twist on a Classic
Ingredients
Main Ingredients:
- 250 g mascarpone cheese
- 250 g heavy cream
- 14 Biscoff cookies 8 for crushed crumbs, 6 for decoration
- 10 g granulated sugar
- 2 g sea salt
- Espresso as needed (for dipping ladyfingers)
Optional Ingredients:
- Butter crisps as desired (optional, for decoration)
- 12 ladyfingers can be substituted with Biscoff cookies
Instructions
Make the Crushed Cookies
- Place the Biscoff cookies in a bowl and crush them with a rolling pin until they become fine crumbs.
- Reserve two-thirds of the crumbs to mix into the mascarpone cream. Grind the remaining one-third into fine crumbs to sift over the top for decoration.
Prepare the Mascarpone Cream
- Soften 250g mascarpone cheese by letting it sit at room temperature. Stir until smooth and creamy in a mixing bowl.
- In another clean bowl, whip 250g heavy cream with 10g sugar and 2g sea salt using an electric mixer. Whip until soft peaks form and the cream thickens.
- Fold the reserved two-thirds of the crushed Biscoff cookies into the whipped cream gently. Then, combine this mixture with the mascarpone cheese, folding until evenly mixed into a creamy filling.
Assemble the Tiramisu
- Quickly dip ladyfingers into espresso, ensuring they absorb some liquid but don't become soggy. Arrange a layer of dipped ladyfingers in the base of a shallow dish or baking tray.
- Spread a portion of the prepared mascarpone filling over the ladyfingers evenly, smoothing with a spatula.
- Repeat with another layer of dipped ladyfingers, followed by another layer of mascarpone filling.
Chill and Decorate
- Cover the tiramisu with plastic wrap and refrigerate overnight to let the flavors meld and the tiramisu set.
- Before serving, sift the reserved fine cookie crumbs evenly over the top for decoration. If desired, add a sprinkle of butter crisps to enhance the texture and flavor. Cut the tiramisu into 6 portions and place one Biscoff cookie on each slice as the final touch.