biscoff tiramisu

biscoff tiramisu is the no-bake dessert you didn’t know you needed – creamy, spiced, and layered with coffee-soaked biscoff cookies and a silky mascarpone cream laced with cookie butter.

if you’ve ever wondered whether biscoff and tiramisu belong together, this recipe is your answer. this easy biscoff tiramisu takes everything you love about a classic italian tiramisu — the creamy layers, the coffee-soaked biscuits, the melt-in-your-mouth texture — and gives it a full biscoff makeover. we’re talking lotus biscoff cookies soaked in coffee, a mascarpone cream loaded with melted biscoff spread and crushed biscoff cookies, and a glossy biscoff topping1

why you will love this biscoff tiramisu recipe

• light and airy mascarpone cream – beating egg yolks with sugar and folding in whipped egg whites gives you a tiramisu cream that’s genuinely light and airy, not dense or heavy. it’s the classic method done properly, and it makes all the difference! i did also add some heavy cream for some extra richness, but this is absolutely not necessary if you want to keep the mascarpone cream lighter.

• no bake dessert — no oven, no fuss, no complicated techniques. this is a make-ahead dessert that does all the hard work in the fridge overnight. it’s perfect for parties or events!

• layers of flavour — coffee, caramel, spice, cream. the combination of espresso-soaked biscoff biscuits, the biscoff mascarpone cream and that glossy biscoff topping also means that this biscoff tiramisu dessert is absolutely packed with biscoff flavour.

learn how to make biscoff tiramisu

begin making this homemade biscoff tiramisu by whipping egg yolks with sugar. then, we’re going to add mascarpone, vanilla extract, melted biscoff spread and heavy cream to make a thick, creamy filling. separately, whip egg whites with vinegar and sugar and fold that gently through the biscoff mascarpone cream mixture. once we have our biscoff mascarpone cream, we’ll also fold some crushed biscoff cookies through the cream for extra texture. then we’ll soak biscoff cookies in espresso before layering them with the biscoff mascarpone cream.

after chilling overnight, we’ll top the whole thing with a generous amount of melted biscoff spread. top with some extra crushed biscoff cookies and some whole biscoff cookies, and we’re done!

biscoff tiramisu ingredients

lotus biscoff tiramisu ingredients have been listed below:

• coffee or espresso – strong coffee is essential for that classic tiramisu flavour and to balance out the sweetness of the biscoff cookies and biscoff cream. you can use use espresso, strong instant coffee, or whatever you have. if you want to make biscoff tiramisu with alcohol, you can add a splash of coffee liqueur or amaretto to the coffee.

• eggs – i make this biscoff tiramisu with eggs to make the mascarpone cream – we will be separating the eggs and whipping the yolks and whites with sugar separately.

• granulated sugar – we’ll be using granulated sugar for the biscoff mascarpone cream mixture. you’ll need sugar for the egg yolks and for the egg whites.

• mascarpone – i make this biscoff tiramisu with mascarpone for the cream mixture – this is the key ingredient that is essential in this biscoff tiramisu. mascarpone is whipped into the whipped egg yolk mixture to create that signature creamy, slightly tangy flavour that defines real italian tiramisu.

• vanilla extract – optional, but will add a nice, subtle vanilla flavour.

• biscoff spread or biscoff cookie butter — melted biscoff spread goes into the cream for flavour and is also used for the biscoff tiramisu design and decoration at the end. it’s what transforms this from a classic tiramisu into a biscoff cookie butter tiramisu.

• double cream or heavy cream – i like to use a little bit of heavy cream in the mascarpone cream to create that light, velvety texture that complements the richness of the coffee-soaked biscoff cookies and the sweet biscoff topping perfectly.

• crushed biscoff cookies — optional, but i like to fold some extra crushed biscoff cookies through the finished mascarpone cream for little bits of texture throughout the layers. i also like to add some crushed biscoff cookies on top for decoration.

• whole biscoff cookies – i like to make this tiramisu using biscoff cookies soaked in coffee and layered with cream instead of using ladyfingers like in a traditional tiramisu.

• vinegar – just a small amount of vinegar added to the egg whites and sugar will help them stabilise and whip up quicker.

tools:

• wide and shallow dish – add your coffee or espresso to to this so that so you can easily dip the biscoff cookies in.

• 2 large mixing bowls – one for the egg yolks and mascarpone mixture and one for whipping the egg whites separately.

• electric mixer – an electric mixer will speed up the process when it comes to beating together the egg yolks/whites and sugar and whipping the mascarpone and cream. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• rubber spatula – great for gently folding the egg whites and biscoff cookies through the mascarpone cream and making sure you don’t over mix.

• a dish for your biscoff cookie butter tiramisu – an 9×13 dish would work best for this biscoff cookie butter tiramisu recipe but you can use anything you like. you can also use a round dish or make individual biscoff tiramisu cups or boxes.

• offset spatula – to spread the biscoff mascarpone cream thin for the final layer.

• clingfilm or plastic wrap – to cover the biscoff tiramisu when you place it in the fridge to chill.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a small, wide and shallow dish, add freshly brewed coffee, and set this aside to cool slightly while you make the biscoff mascarpone cream for the layers.

step two: separate your eggs. add the yolks to one large mixing bowl and set the whites aside in another clean bowl.

step three: add half of the sugar to the yolks and beat with a mixer (or a whisk) until the mixture becomes a pale yellow colour and increases in volume.

step four: add mascarpone cheese and beat this into the egg yolk mixture until combined and the mixture thickens up. the mixture should look thick and smooth.

step five: add vanilla extract and stir it through the mascarpone cream.

step six: warm biscoff spread lightly in the microwave until it reaches a pourable consistency, and add this to the mascarpone cream mixture. beat this into the mixture until combined.

step seven: add cold heavy cream to the mascarpone cream mixture and beat this in until combined and the mixture looks thick and smooth.

step eight: to the bowl with the egg whites, add a little bit of vinegar, as well as the rest of the sugar in small amounts at a time. whip the sugar and egg whites with an electric mixer until the egg whites look pale and fluffy. they should be soft, with tips that curl over slightly when you lift the beaters out of the bowl.

step nine: add the egg whites to the mascarpone cream mixture little by little and gently fold them into the mixture with a rubber spatula until combined.

step ten: continue to do this until you’ve added all of the egg whites to the cream, and the mascarpone cream looks smooth and airy

step eleven: add a generous amount of crushed biscoff cookies to the mascarpone cream, and again, gently fold these through the cream until incorporated. 

step twelve: quickly dip each biscoff biscuit into the cooled coffee – about 1-2 seconds per side. you want them soaked but not falling apart. arrange the soaked biscoff biscuits in a single layer across the bottom of your dish, breaking cookies to fill any gaps.

step thirteen: spread half of the biscoff mascarpone cream over the biscoff cookie layer, smoothing it out evenly with a spatula.

step fourteen: repeat with another layer of espresso soaked biscoff cookies.

step fifteen: add a final layer of the remaining biscoff mascarpone cream, and spread it smooth and even using an offset spatula.

step sixteen: cover the dish with plastic wrap or clingfilm and refrigerate for at least 6 hours, but preferably overnight. this allows the layers to set and the flavours to meld together beautifully.

step seventeen: the next day, once the biscoff tiramisu is set, we’re going to gently warm some biscoff spread until it’s pourable, and pour it over the top of the biscoff tiramisu. tilt the dish around so that the melted cookie butter spreads out over the top into a thin and even layer.

step eighteen: decorate your biscoff tiramisu with crushed biscoff cookie crumbs around the edges, and place a single whole biscoff cookie in the centre.

step nineteen: serve, and let’s eat!

tips and notes

• highly recommend leaving the biscoff tiramisu to set in the fridge for at least 6 hours, but preferably overnight so that the flavours meld together better, the cream sets properly and the biscoff cookies are nice and soft.

• this biscoff tiramisu can be stored covered in the fridge for three-four days.

• this lotus biscoff tiramisu recipe uses raw eggs as i live in a country where raw eggs are generally safe to eat. if you are concerned about the raw eggs in this recipe, you can buy pasteurised eggs if you’re able to find them, or you can gently cook the yolks and whites by using the double boiler method (further details on this in the faqs section).

• make sure to use a clean bowl and clean beaters when whipping the egg whites. even a trace of fat or yolk in the bowl will stop your egg whites from whipping properly.

• for the biscoff mascarpone cream mixture, make sure to use cold double cream or heavy cream straight from the fridge when adding it in otherwise it won’t whip well.

• let the espresso cool to room temperature before dipping. hot coffee will make the biscoff cookies disintegrate too quickly.

• don’t soak the biscoff cookies in the coffee for too long. a quick two or three dips in the cooled coffee is enough. the biscoff cookies will continue to soften overnight in the fridge.

• for individual servings, you can assemble your biscoff tiramisu in a cup for each serving or in separate jars instead of one big dish.

frequently asked questions

1. what does biscoff tiramisu taste like ?

   – this biscoff biscuits tiramisu is rich, creamy, and deeply flavoured – think caramelised toffee and warm spice from the biscoff, bitter espresso from the soaked biscoff cookies, and a light and airy biscoff mascarpone cream that melts on the tongue. the glossy biscoff spread topping adds a slightly firmer, fudgier layer on top that contrasts beautifully with the soft cream underneath.

2. is biscoff tiramisu good ?

   – absolutely! it’s a really popular no bake dessert for a reason. the combination of caramelised, spiced biscoff cookies with rich espresso and creamy mascarpone is genuinely one of the best flavour combinations you can make.

3. can you use biscoff for tiramisu ? will it have the same result as using ladyfingers ?

   – yes! actually, using biscoff cookies for the tiramisu is one of the best substitutes for ladyfingers, in my opinion. they’re sturdy enough to soak without falling apart, and their caramelised, spiced flavour works beautifully with coffee and cream.

4. can i make this biscoff tiramisu without eggs ?

   – if you’d rather keep this biscoff tiramisu eggless, you can skip the egg yolks and whites and just whip the sugar and mascarpone together instead. whip the melted biscoff spread and heavy cream into this mixture, ADD VANILLA EXTRACT AND this will be your cream filling for the layers. i’d recommend adding a bit more cream to make up for the lack of eggs. using this method will also make this biscoff tiramisu easy to make since it’ll be a quick and simple mascarpone cream over a slightly more complicated egg-based one.

5. can i make this biscoff tiramisu without mascarpone ?

   – making this biscoff tiramisu without mascarpone won’t give you that authentic tiramisu taste – the texture and flavour will be different. you can make this biscoff tiramisu recipe with cream cheese if you don’t have mascarpone on hand, just bear in mind that the the flavour might be slightly tangier and less rich, and the cream cheese might make it more like a biscoff tiramisu cheesecake since it lacks the delicate flavour of mascarpone. you might want to add a bit more sugar to balance the tanginess of the cream cheese.

6. does biscoff tiramisu have coffee in it ?

   – yes, i do make this biscoff tiramisu with coffee as the biscoff cookies are dipped in espresso or strong coffee. i would highly recommend this as the strong coffee helps balance out the sweetness of the biscoff and the cream.

7. can i make this biscoff tiramisu without coffee ?

   – while i think the flavours of biscoff and coffee compliment each other beautifully, there are a number of things you can use to soften your biscoff cookies if you want to make this biscoff tiramisu with no coffee. anything from chai to milk to condensed milk to sugar syrup. the possibilities are endless! just make sure you adjust the amount of sugar to reflect this change as otherwise the biscoff tiramisu might end up being too sweet.

8. can i make this recipe as individual biscoff tiramisu cups instead of a single dish ?

   – you can easily make biscoff tiramisu in a cup using this recipe. just break apart the biscoff cookies before soaking in coffee, add them to your cups, then pipe the cream filling on top and repeat the layers. you can use this tiramisu cups recipe as an example!

9. can i make this biscoff tiramisu in a tub instead of a big dish ?

   – you can make this biscoff tiramisu in any kind of dish that you like. a biscoff tiramisu tub would be great for easy storage, serving, and sharing straight from the fridge.

10. is this biscoff tiramisu halal ?

    – yes, the basic ingredients used in this biscoff butter tiramisu recipe are halal. lotus biscoff cookies and biscoff spread are halal certified. this recipe contains no alcohol, so it’s a great halal-friendly option!

11. can i make biscoff tiramisu without cookie butter ?

    – yes, you can. if you don’t have biscoff spread, the biscoff flavour still comes through from the biscoff cookies themselves. just make to sure use a generous amount of crushed biscoff cookies in the cream and as a topping, and the end result will still taste unmistakably biscoff flavoured!

12. can i make biscoff tiramisu with no heavy cream ?

    – yes, you can. if you want to make this biscoff tiramisu without heavy cream, rely on the whipped egg whites to lighten the mascarpone cream instead. the texture will be a little less rich, but still light and creamy.

13. is this biscoff tiramisu no bake ?

    – yes, this biscoff tiramisu is a completely no bake dessert!

14. what’s the difference between biscoff cheesecake and tiramisu ?

    – the main difference is the structure. biscoff cheesecake is set in a springform tin over a pressed biscoff cookie base with no other layering, and it’s sliceable and firmer. biscoff tiramisu has coffee soaked biscoff cookie layers running through the middle and is a lot more delicate. both use similar cream bases and both are excellent! here’s a great biscoff cheesecake recipe if you need one.

15. can i make this as a biscoff tiramisu trifle ?

    – yes, you can! to make a biscoff tiramisu trifle, just layer everything loosely in a large glass trifle bowl instead of a dish. it’s a more casual, abundant presentation that works really well for feeding a crowd. you can also add cake pieces in there for some extra texture!

16. i can’t find pasteurised eggs – how can i cook the egg yolks and whites before using them in this biscoff tiramisu recipe ?

    – if you can’t find pasteurised eggs, you can cook the egg yolks and whites using a double boiler method:

• whisk the eggs yolks and sugar in a heatproof bowl until the mixture becomes thick

• place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water

• whisk constantly until the mixture doubles in volume, becomes thick and foamy, and reaches about 71°c (160°f) on a thermometer 

• remove from the heat, and continue whisking until pale and thick, then let the mixture cool slightly. 

• in another heatproof bowl, whisk egg whites and sugar. again, place the bowl over a pot of simmering water. 

• whisk constantly until the mixture doubles in volume, becomes thick and foamy, and reaches about 71°c (160°f) on a thermometer 

• remove bowl from the heat, then beat the egg whites until they reach firm peaks. let the egg whites cool slightly.

• add mascarpone, vanilla extract, melted biscoff spread and heavy cream to the yolk mixture and mix that in, then fold in the whipped egg whites and proceed with the rest of the recipe. 

recipe