Introduction

Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring the unique flavor of Biscoff cookies and cookie butter. This no-bake dessert layers coffee-soaked Biscoff cookies with a creamy mascarpone filling for a rich and indulgent treat that’s perfect for any occasion.

The image shows a dessert in small clear glass jars with three visible layers. The bottom layer is dark brown with a smooth texture. Above this is a thick creamy beige layer, followed by a thin dark brown streak above it. The top layer is a light beige cream sprinkled with a light dusting of cocoa powder. Each jar is decorated with one rectangular brown cookie inserted vertically into the cream on top. The jars are placed on a white marbled surface with a white bowl filled with similar cookies visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy whipping cream, chilled
¼ cup sugar
8 ounces mascarpone cheese
⅓ to ½ cup Biscoff cookie butter (use ½ cup for prominent Biscoff flavor)
1 teaspoon vanilla extract
1 cup strong coffee
32 to 50 Biscoff cookies (30-32 for dessert cups; 48-50 for baking dish)
1 to 2 tablespoons cocoa powder for dusting

Instructions

Step 1: In a large mixing bowl, whip the chilled heavy cream and sugar using a hand mixer or stand mixer whisk attachment until soft peaks form.
Step 2: Add mascarpone cheese, Biscoff cookie butter, and vanilla extract to the whipped cream. Whip again until the mixture is smooth, fluffy, and free of lumps. Taste and adjust sweetness if needed.
Step 3: For the tiramisu casserole, dip each Biscoff cookie in coffee for 2-3 seconds and layer them evenly in the bottom of a 9″ x 6″ x 3″ baking dish to create two layers.
Step 4: Spread half of the cream mixture over the cookie layers using an offset spatula or spoon, smoothing the surface and corners.
Step 5: Repeat the dipping and layering of cookies for the second layer, then spread the remaining cream mixture over the top. Dust with cocoa powder.
Step 6: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld. Garnish with a few Biscoff cookies at an angle before serving.
Step 7: For individual tiramisu cups, dip and layer cookies in the bottom of 7-oz dessert cups twice. Pipe the cream between cookie layers using a piping bag or a ziplock bag with a corner cut off.
Step 8: Dust the top with cocoa powder and chill until ready to serve. Add a Biscoff cookie at an angle as garnish.

Tips & Variations

Chill the heavy cream and mixing bowl beforehand for better whipping results.
Avoid overwhisking the cream mixture to prevent mascarpone from splitting.
If needed, break cookies to fill gaps when layering for a neat finish.
Instead of cocoa powder, try topping with crushed Biscoff cookies and a drizzle of warmed cookie butter for extra flavor.
For a non-coffee version, soak the cookies briefly in whole milk instead.
Add 1-2 tablespoons of dark rum or brandy to the cream or coffee soak for an adult twist.

Storage

Store the Biscoff tiramisu covered in the refrigerator for up to 3 days. It tastes best chilled, so reheat is not recommended. Just serve it cold straight from the fridge for the best texture and flavors.

How to Serve

The image shows a small clear glass jar filled with five visible layers: the bottom layer is a dark brown crumbly base, followed by a thick light beige creamy layer, then a thin dark brown syrupy layer, another light beige creamy layer on top, and finally a dusting of dark brown powder near the rim. A light brown rectangular biscuit is placed vertically inside the jar, sticking out from the creamy top layer. The jar is placed on a white marbled surface with several similar jars blurred in the background and a white bowl holding more light brown biscuits on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of strong coffee?

Yes, you can use regular coffee but stronger coffee will provide a richer flavor that balances the sweetness of the Biscoff cream.

Is it okay to use store-bought Biscoff cookie butter?

Absolutely. Store-bought Biscoff cookie butter works perfectly and gives the tiramisu its signature flavor.