If you’re anything like me, dessert is more than just a sweet bite—it’s a moment to savor and share. That’s exactly why I’m excited to share my favorite Biscoff Tiramisu Recipe with you! This twist on the classic Italian dessert swaps out the usual cocoa and coffee flavors for creamy Biscoff cookie butter goodness, making it irresistibly smooth, crunchy, and utterly addictive. Stick with me, and I’ll walk you through everything so your tiramisu turns out absolutely perfect every single time.

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Why This Recipe Works

Creamy Biscoff Mascarpone Blend: Using both mascarpone and Biscoff cookie butter creates a luscious, velvety filling that’s rich but never heavy.
Perfect Cookie Soak: Briefly dipping the Biscoff cookies in strong coffee ensures they hold their shape without turning soggy.
Simple, No-Bake Assembly: This recipe comes together quickly and sets overnight, giving you plenty of time to relax before indulging.
Customizable Sweetness & Texture: You can adjust sugar levels and add unique toppings for your signature spin on this crowd-pleaser.

Biscoff Tiramisu, Biscoff Tiramisu recipe, Biscoff cookie dessert, Biscoff mascarpone dessert, no-bake Biscoff tiramisu - The image shows three square glass containers filled with a layered dessert placed on a white marbled surface covered partly with a white cloth. Each container has four visible layers: at the bottom, a dark brown layer with a crumbly texture; above it, a smooth light beige creamy layer; the third layer is another dark brown crumbly layer similar to the bottom; and on the top, piped dollops of cream in light beige form neat rows covering the entire surface. This top cream layer is drizzled with a thick caramel-colored sauce and sprinkled lightly with crushed cookie crumbs that add texture. Around the containers, whole and broken caramel-colored cookies are scattered on the white cloth, adding a rustic look. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Biscoff tiramisu recipe plays a crucial role — from creating a decadent cream to balancing the espresso-soaked cookie layers. I always recommend picking top-quality mascarpone and freshly brewed coffee to get that authentic flavor. Oh, and don’t skip the chilled heavy cream—it whips up into the perfect light yet rich texture that makes this dish so dreamy.

Biscoff Tiramisu, Biscoff Tiramisu recipe, Biscoff cookie dessert, Biscoff mascarpone dessert, no-bake Biscoff tiramisu - Flat lay of a small mound of smooth, creamy mascarpone cheese on a simple white ceramic plate, a dollop of rich golden Biscoff cookie butter in a small white ceramic bowl, a few tablespoons of white granulated sugar heaped in another small white bowl, a whole uncracked brown egg with a clean shell beside a pinch of fine white salt in a tiny white bowl, several whole crisp Biscoff cookies arranged neatly in a row, a small white bowl filled with strong dark espresso coffee, and a white ceramic bowl overflowing with thick, freshly whipped heavy cream with soft peaks, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Mascarpone cheese: The Italian creamy cheese is crucial for that smooth and rich tiramisu texture, so choose a quality brand and keep it well chilled.
Biscoff cookie butter: This gives the dessert its signature spicy caramel warmth—use smooth, spreadable cookie butter for the best blend.
Granulated sugar: Adds balanced sweetness; feel free to adjust based on your taste.
Vanilla extract (optional): A little vanilla rounds out the flavors beautifully but skip if you want pure Biscoff intensity.
Pinch of salt (optional): Enhances the Biscoff’s sweetness without overpowering it.
Heavy whipping cream: Whipped to stiff peaks, it lightens the mascarpone mixture and makes the tiramisu feel airy and luxurious.
Biscoff cookies: These crunchy, spiced cookies soak up coffee without falling apart—just perfect for layering.
Strong coffee or espresso: The perfect balance of bitterness to marry with the creamy sweetness, so brew fresh and keep it hot for dipping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I adore about this Biscoff Tiramisu Recipe is how easy it is to make uniquely yours. I often adjust sugar if I’m sharing with someone who prefers less sweetness, or I add a pinch of cinnamon for an extra cozy touch. Don’t be afraid to experiment—the Biscoff flavor is so versatile, it welcomes your personal twist.

Cocoa Powder Dusting: I sometimes sprinkle unsweetened cocoa on top to nod back to classic tiramisu – it adds a beautiful color contrast too.
Alcohol Boost: A splash of coffee liqueur or rum can elevate the flavors if you’re in the mood for something richer.
Dairy-Free Version: Try coconut cream whipped to stiff peaks and a dairy-free mascarpone substitute for friends with allergies.
Extra Crunch: Toss in chopped Biscoff cookies between the layers for textural surprise.

Step-by-Step: How I Make Biscoff Tiramisu Recipe

Step 1: Whisk Together the Biscoff Mascarpone Cream

Start by placing your chilled mascarpone, Biscoff cookie butter, sugar, a pinch of salt, and vanilla (if using) into a clean bowl. Whisk gently for about 30-60 seconds until smooth and creamy—don’t overmix or the mascarpone might split. Then, pour in your cold heavy cream and whip on medium speed until stiff peaks form. This part is key—you want it fluffy and pipeable but not grainy. Scrape down the sides often so everything blends evenly. This cream is the heart of your tiramisu, so take your time here.

Step 2: Dip and Layer Your Biscoff Cookies

Brew a strong coffee or espresso and pour it into a shallow dish. Quickly dip each Biscoff cookie for 1-2 seconds—just enough to soak without sogginess. Lay two cookie layers in your serving dish, and feel free to break some cookies to fill in gaps. This keeps every bite balanced between crunchy and creamy. I love using individual glasses for a cute presentation or a bigger glass dish for family-style sharing.

Step 3: Assemble and Chill

Spoon half of your luscious mascarpone cream over the cookie layers, spreading it evenly but gently. Then repeat another layer of dipped Biscoff cookies and finish off with the remaining cream. I sometimes save a little to pipe pretty rosettes on top—the French star tip really makes it look bakery-worthy. Now, cover your masterpiece and pop it in the fridge to chill for at least 4 hours or, better yet, overnight. This lets the flavors meld beautifully and the layers set to perfect slice-ability.

Step 4: Decorate and Serve

Once chilled, sprinkle crushed Biscoff cookies on top and drizzle warmed cookie butter for a glossy finish. A dusting of cocoa powder is optional but highly recommended if you want to balance the sweetness with a slight bitterness. Serve chilled and watch everyone’s faces light up—the Biscoff tiramisu is always a hit!

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Pro Tips for Making Biscoff Tiramisu Recipe

Chill Everything: Keep mascarpone and heavy cream cold until right before you mix; it whips better and produces a creamier texture.
Quick Cookie Dip: Don’t soak Biscoff cookies too long in coffee—one or two seconds is perfect to avoid mushiness.
Use a Spatula Often: Folding the cream mixture gently keeps it airy and smooth; scraping the bowl edges ensures even mixing.
Patience Pays Off: Let the tiramisu set overnight whenever possible—it makes better texture and flavor combinations than rushing it.

How to Serve Biscoff Tiramisu Recipe

Biscoff Tiramisu, Biscoff Tiramisu recipe, Biscoff cookie dessert, Biscoff mascarpone dessert, no-bake Biscoff tiramisu - A square glass container holds a dessert with multiple layers. The top layer is decorated with evenly spaced dollops of light beige cream, each with a swirled texture, sprinkled with golden brown crumbled cookie bits. A rich caramel sauce is drizzled over the cream and crumbs in thin, uneven lines. Some crushed cookie pieces are scattered on the white cloth beneath the container, which sits on a white marbled surface. Another similar container is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top my Biscoff tiramisu with a generous sprinkle of crushed Biscoff cookies because I love the extra crunch and that nostalgic caramel flavor. Warm cookie butter drizzled right on top adds a glossy, inviting touch. For a visual contrast and subtle bitterness that balances the sweetness, a dusting of unsweetened cocoa powder is perfect. Sometimes, I even add a few chocolate shavings or a light sprinkle of sea salt flakes for an adult twist.

Side Dishes

Because this Biscoff tiramisu is rich and sweet, I recommend pairing it with something light on the side—like fresh berries or a simple mixed green salad with a tangy vinaigrette. If you’re serving after a meal, I like to accompany it with a hot cup of black coffee or espresso to keep the flavors lively and balanced.

Creative Ways to Present

For special occasions, I’ve arranged individual servings in elegant glass cups or small mason jars, topped with piped rosettes of mascarpone cream—totally Instagram-worthy. Layering Biscoff crumbs between clear glass really shows off all the luscious layers, and adding edible gold leaf or a cinnamon stick as garnish makes it feel extra festive and sophisticated.

Make Ahead and Storage

Storing Leftovers

Leftover Biscoff tiramisu? Lucky you! Store it in an airtight container in the refrigerator—covered well to avoid it absorbing other fridge odors—and it should stay fresh and delicious for 2-3 days. The flavors actually deepen a bit after a day, so leftovers are sometimes even better.

Freezing

I’ve frozen this recipe with decent results, but keep in mind the texture shifts slightly—the whipped cream softens when thawed. To freeze, cover tightly in plastic wrap and place in a freezer-safe container for up to one month. Thaw overnight in the fridge when ready, and enjoy!

Reheating

This tiramisu is best served chilled, so I don’t recommend reheating. If you want to soften it a bit, just let it sit at room temperature for 15-20 minutes before serving—this wakes up those wonderful Biscoff flavors even more.

FAQs

Can I use regular tiramisu ladyfingers instead of Biscoff cookies?

Absolutely! While Biscoff cookies add their unique caramel and spice flavor, classic ladyfingers work well too if you prefer a more traditional tiramisu taste. Just keep the dipping time brief to avoid sogginess.
How long does the Biscoff Tiramisu need to chill?

For the best texture and flavor, refrigerate it overnight or at least 4 hours. This resting time lets the flavors marry and the cream set perfectly.
Can I make this recipe vegan or dairy-free?

You can swap mascarpone with dairy-free alternatives like cashew cream or store-bought vegan cream cheese and use coconut cream in place of heavy cream. Keep in mind that texture and taste may vary slightly.
Is it okay to add alcohol to this recipe?

Definitely! Adding a splash of rum or coffee liqueur to your espresso dip will give your tiramisu a boozy kick, enhancing depth and warmth in the flavor profile.

Final Thoughts

This Biscoff Tiramisu Recipe has become a personal favorite in my dessert rotation—it’s a perfect blend of creamy richness and delightful crunch with the warm, spiced flavor that only Biscoff can bring. Whether you’re making it for a casual family dinner or a special celebration, it’s one of those recipes that feels like a little hug in dessert form. I can’t wait for you to try it and make it your own!

Biscoff Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 23 reviews

Author: Taylor
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: Italian-inspired
Diet: Vegetarian

Print Recipe

Description

This easy Biscoff Tiramisu recipe layers crunchy Biscoff cookies soaked in coffee with a rich and creamy Biscoff mascarpone cream. The no-bake dessert is perfect for impressing guests or enjoying a decadent treat at home, chilled overnight to develop its creamy texture and flavors.

Ingredients

Biscoff Mascarpone Cream

8 ounces mascarpone cheese (226g), chilled
½ cup Biscoff cookie butter (140g)
2 tbsp granulated sugar
½ tsp vanilla extract (optional)
Pinch of salt (optional)
2 cups heavy whipping cream (480g), chilled

Assembly

50-60 Biscoff cookies
1 ½ cup strong coffee or espresso

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Instructions

Prepare the Mascarpone Cream: In a clean bowl, whisk together mascarpone cheese, Biscoff cookie butter, sugar, pinch of salt, and vanilla extract for 30-60 seconds until creamy. Avoid overmixing to keep the texture smooth.
Whip the Cream: Add chilled heavy whipping cream to the bowl and whisk on medium speed for 1-2 minutes until stiff peaks form. Use a spatula to scrape the edges and bottom to ensure a uniform mixture.
Soak the Cookies: Quickly dip Biscoff cookies in the strong coffee or espresso for 1-2 seconds, just enough to soak without getting soggy.
First Layer Assembly: Arrange two layers of soaked Biscoff cookies at the bottom of your serving dish or cups, filling gaps with broken cookie pieces for full coverage.
Add Mascarpone Cream: Spread half of the prepared Biscoff mascarpone cream evenly over the cookie layers.
Second Layer Assembly: Repeat with another two layers of coffee-soaked Biscoff cookies followed by the remaining mascarpone cream. Optionally, pipe the remaining cream on top using a french star tip for decoration.
Chill to Set: Refrigerate the assembled tiramisu for at least 4 hours or preferably overnight to allow flavors to meld and cream to set properly.
Garnish and Serve: Before serving, decorate with crushed Biscoff cookies and drizzles of warmed cookie butter. Optionally dust with cocoa powder to enhance the classic tiramisu experience.

Notes

You can dust cocoa powder on top before serving for a more traditional tiramisu flavor.
Use chilled ingredients to help the cream whip properly and maintain structure.
Dip cookies briefly in coffee to avoid sogginess; the cookies soak quickly.
If you prefer a less sweet dessert, reduce sugar amount slightly according to taste.
For piping cream topping, use a ½ inch french star tip to create decorative patterns.