Tiramisu has always been that dependable dessert we turn to when we want something indulgent but not too fussy. It is creamy, coffee-rich, and feels a little fancy without demanding hours in the kitchen. But sometimes, especially during busy weeknights or family get-togethers, it is nice to give a classic a comforting twist. That is where this Biscoff Tiramisu comes in, and honestly, it might just become your new favourite.
This no-bake dessert swaps traditional ladyfingers for Biscoff cookies, and so every bite brings in that warm, caramel-like flavour we all secretly love. The layers stay soft but structured, the cream feels luxurious, and the coffee ties everything together beautifully. It is the kind of dessert you can make ahead, tuck into the fridge, and feel quietly proud of when everyone goes back for seconds.
What Is Tiramisu?
Tiramisu literally means “pick-me-up” in Italian, and that makes complete sense because coffee is at the heart of this dessert. Traditionally, it is made with coffee-soaked ladyfingers, mascarpone cheese, sugar, and a dusting of cocoa powder on top. The texture is light but rich, and the flavour is gently bitter, creamy, and soothing.
This Biscoff version keeps the soul of tiramisu intact but adds a playful twist. The mascarpone cream is infused with Biscoff cookie butter and a hint of cinnamon, so it feels warmer and more comforting. Because of that gentle sweetness, it works just as well for kids as it does for adults, especially when served after a relaxed family meal.
Ingredients
- 3 packets Biscoff cookies (approx. 255 g)
- For the filling:
- 60 g Biscoff cookie butter
- 600 g heavy whipping cream, chilled
- 450 g mascarpone cheese, straight from the fridge
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 190 g sugar
- A pinch of salt
- For the coffee mixture:
- 1.5 cups water
- 3 tablespoons instant coffee (approx. 15 g)
- For dusting on top:
- 2–3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon (optional)
How to Prepare
Step 1: Make the Filling
Add mascarpone cheese, Biscoff cookie butter, cinnamon, vanilla extract, salt, and sugar to a bowl. Beat on low speed for about one minute until everything is just combined, because overmixing can affect the texture. Switch to a balloon whisk, add the cold heavy cream, and beat on low speed for two minutes. Increase to medium speed and whip until stiff peaks form, which usually takes 8–10 minutes. Refrigerate the cream until you are ready to assemble.
Step 2: Prepare the Coffee Mixture
Mix instant coffee with water and heat until warm. Let it cool completely to room temperature, because hot coffee will soften the cookies too quickly.
Step 3: Layer the Tiramisu
Quickly dip each Biscoff cookie into the coffee mixture and arrange them in a 9×13 inch pan. Spread half of the cream over the cookies, then repeat with another cookie layer. Finish with the remaining cream on top.
Step 4: Chill and Serve
Dust generously with cocoa powder and a little cinnamon. Refrigerate for at least 4–6 hours or overnight for best results.
Tips and Variations
Always use whipping cream and mascarpone straight from the fridge because cold ingredients whip better and hold their shape. Be careful not to overwhip the cream, but if it happens, a splash of milk or cream can help loosen it. Dip the cookies quickly in coffee so they stay soft but not soggy. For an adult version, you can add about three tablespoons of coffee liqueur or rum to the coffee mixture.
Storing
Keep the tiramisu refrigerated at all times and remove it only when ready to serve. This helps the layers stay firm and the flavours stay fresh.
Why This Works
Biscoff cookies and coffee are a surprisingly perfect match. The cookie butter adds a rich, caramel-like depth to the mascarpone cream, while cocoa and cinnamon bring warmth and balance. Because it is a no-bake dessert, it is ideal for warm weather or when you want something impressive without turning on the oven.
Variations and Substitutions
You can replace instant coffee with strongly brewed espresso using the same quantity. Cinnamon can be swapped with nutmeg or cardamom, but use less as they are stronger. If Biscoff cookies are not available, ladyfingers or digestive biscuits work well. Mascarpone can be replaced with cream cheese or even whipped cream, although the flavour will be slightly different.
Troubleshooting Tips
If the cream turns too stiff, gently fold in a little milk or cream. If the cookies feel too soggy, reduce dipping time or use less coffee. If the top layer looks dry, cover with plastic wrap and refrigerate for another 30 minutes.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can refrigerate it for up to 24 hours before serving.
Can I freeze Biscoff Tiramisu? Yes, freeze for up to two months and thaw overnight in the fridge.
Can I use store-bought whipped cream? Yes, but the texture may be slightly softer.
Step-by-Step Assembly
First, dip Biscoff cookies in coffee and layer them in the pan. Next, spread half of the mascarpone cream evenly. Repeat with another cookie layer and finish with the remaining cream. Finally, dust with cocoa powder and cinnamon.
Presentation Ideas
You can pipe the top layer with extra mascarpone cream for a neat finish, or garnish with chocolate shavings and Biscoff crumbs. Serving in individual glasses also works well for parties and makes portioning easier.
Nutritional Information (Per Serving)
Calories: 355 kcal
