This decadent biscoff tiramisu is the most wonderful no-bake dessert. Quick and easy to make, layers of a mascarpone cream mixture, cookie butter, sponge fingers (lady fingers) and speculoos cookies make for a delightful treat.
If you love creamy desserts and warming spices like cinnamon and nutmeg, you’ll love this. It’s a wonderful dessert for parties since it can be made ahead, takes very little effort and who doesn’t love a creamy tiramisu. This version is a mash up between a traditional tiramisu and cookie butter. So yum!
Made the same way as my raspberry tiramisu in a square pan, you could also make this in individual glasses like these tiramisu cups.
❤️ Why you’ll love it
- Rich, comforting and luscious yet light.
- Quick and easy – in the fridge in 25 minutes or less.
- No bake – perfect when you don’t want to turn the oven on.
- Can be made ahead – so it’s perfect for a dinner party, gathering or potluck.
- Easy to scale – making it perfect for larger gatherings.
- Can be turned into individual tiramisus.
Never Miss a Recipe!
Get the latest recipes straight to your inbox.
Ingredients you’ll need
Light yet luxurious, this speculoos tiramisu is also free of raw eggs – perfect for those who don’t like raw eggs in desserts. The speculoos flavour comes from Lotus Biscoff cookies and cookie butter (a spiced spread made from speculoos biscuits).
Jump to the recipe card for full ingredients and instructions.
- Cream: You’re after thickened cream, heavy cream or whipping cream here.
- Mascarpone cheese: Mascarpone cheese or mascarpone cream is an Italian cream cheese. It’s flavour is more like a rich cream than a cheese though.
- Savoiardi biscuits: You may know Savoiardis as sponge fingers or lady fingers. Use the larger ones if you can get them but the small style will work.
- Speculoos biscuits: Belgian speculoos biscuits (sometimes referred to as speculaas) are crisp cookies with a spiced flavour coming from things like cinnamon, nutmeg, ginger and cloves. They’re truly lovely. I use Lotus Biscoff cookies, being the most readily available where I am. If you can’t find them, just use a good ginger snap biscuit.
- Cookie butter: This is the name given to a spread made from cookies. It has the texture of creamy peanut butter but, most often, the flavour of speculoos biscuits. I use Lotus Biscoff spread but other cookie butters will work too.
- Coffee / Espresso: A good flavoured espresso is slightly watered down here to lighten the flavour a little. Of course, you can make it as strong as you like it or leave it out altogether and use milk instead.
- Sugar: Just a little sugar to sweeten the mascarpone cream mixture. I use caster sugar so that it dissolves easily into the cream but granulated sugar will work.
- Vanilla: Just 2 tsp of vanilla extract is all you need for a lovely, light vanilla taste to the cream layers.
This Biscoff tiramisu is one in a growing list of Biscoff desserts here on Sugar Salt Magic and most often, any speculoos biscuits and cookie butter will work in place of the Lotus Biscoff brand.
While a traditional tiramisu would use raw eggs separated into egg yolks and egg whites, this tiramisu uses just cream to create it’s airy texture so there are no raw eggs in the mixture.
How to make Biscoff tiramisu
This biscoff tiramisu recipe is just so easy! Layers of mascarpone cream, Biscoff cookies and Biscoff spread and sponge fingers combine to create the most wonderful spin on a classic Italian tiramisu. All you need is some mixing bowls, an electric mixer and a roughly 9 inch square baking dish or pan.
Jump to the recipe card for full ingredients and instructions.
1. Whip the cream
Whisk the cream to soft peaks in a mixing bowl. You want to start with cold cream, not room temperature, as cold cream will get the most volume when whipped.
2. Make the mascarpone mixture
Now, beat the mascarpone and some sugar together, just enough to smooth it. You only want to beat for 30 seconds or so or you run the risk of the mascarpone splitting.
Now, fold the cream, one third at a time into the mascarpone mixture. Folding is a gentle motion of scooping from the bottom of the bowl and folding the mixture over the top of itself. This allows you to mix the two without losing all that air you added.
3. Layer it up
Start by dunking your sponge fingers quickly, and one by one, into the coffee mixture (coffee, sugar, water) then lay them into a square baking dish or pan.
Next, add a layer of that mascarpone cream mixture and a drizzle of Biscoff cookie butter.
Next comes a layer of speculoos biscuits (I used Lotus Biscoff biscuits here).
Spread over another layer of cream followed by another layer of sponge fingers.
Gently mix together the remaining cookie butter and the remaining mascarpone mixture then spread that over the top.
The final step is to add crushed speculoos biscuits all over the top then chill for at least 6 hours. Overnight is best.
Variations
- Peanut butter: Swap the cookie butter for peanut butter and the cookies for peanut butter cookie crumbs instead.
- Don’t like coffee? Just substitute it with milk instead.
- Spike it: A tradtional tiramisu is spiked with alcohol like marsala wine so feel free to add a tablespoon of that to your coffee mixture. You can also use liqueurs like Tia Maria, Frangelico or Amaretto.
- Add some chocolate: You can add a little chocolate to this either by adding shaved chocolate or cocoa powder to the top.
Storage
Keep your cookie butter tiramisu stored in the baking dish or baking pan covered tightly with plastic wrap and in the refrigerator for 2-3 days. It can be tricky to slice but the beauty of a dessert like this is that you can serve it up in the dish with a spoon for everyone to scoop out their own.
More recipes you’ll love
⭐⭐⭐⭐⭐
Did you try this Biscoff tiramisu recipe? Show it some love in the comments below.
Hungry for more?
- Subscribe via Email, Facebook, Pinterest and Instagram.
- Add Sugar Salt Magic as a Google Preferred Source.
Ingredients
- ½ cup hot strong coffee (125ml)
- 1 tablespoon caster sugar (superfine sugar) (notes 1)
- 300 ml thickened cream (heavy / whipping cream) (1 ¼ cups)
- ⅓ cup caster sugar (superfine sugar) (66g / 2.3oz)
- 2 teaspoons vanilla extract
- 500 g mascarpone (~17 ½oz)
- 32 Savoiardi biscuits (sponge fingers/ladyfingers) (notes 2-4)
- 25 speculoos cookies (like Biscoff cookies)
- ¾ cup cookie butter (like Biscoff spread) (180ml)
For best results, always weigh ingredients where a weight is provided
Instructions
- In a flat bowl, wide enough to fit a Savoiardi biscuit into, mix the coffee and 1 tablespoon of sugar. Mix well to dissolve, then stir in ½ cup (125ml) of water. Set aside.
- In a medium bowl, beat the cream, half the remaining sugar and the vanilla with an electric beater to soft peak stage.
- In a separate bowl, beat the mascarpone and the last of the sugar for 30 seconds – no longer or the mascarpone might split.
- Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
- Warm the cookie butter in the microwave for 20-30 seconds until it’s a little runny – don’t let it get hot.
- LAYER 1: Have a 9 inch square pan at the ready. Quickly dip 16 Savoiardi biscuits into the coffee liquid and flip over (don’t soak) then lay them side by side into your pan, in a single layer (you might need to trim the tips off a few).
- Top the biscuits with ⅓ of the mascarpone cream mixture, spreading it over evenly with a small offset spatula.
- Drizzle ⅓ of the cookie butter over the first layer.
- LAYER 2: Dip 18-19 of the speculoos cookies into the coffee and lay them over the top of the cookie butter layer. Break a few if you need, to fit them in.
- Spread half of the remaining mascarpone cream mixture over the top of them.
- Drizzle half the remaining cookie butter spread over that.
- LAYER 3: Dip and place the remaining 16 Savoiardi biscuits then press down a little once they’re all in place.
- There should be just ¼ cup of the cookie butter spread left. Fold that into the remaining mascarpone cream mixture then spread it out evenly over the top of the biscuits.
- Place the last 6 speculoos cookies into a ziplock bag and gently bash with a rolling pin to coarse crumbs. Sprinkle all over the top of the tiramisu.
- Refrigerate 6 hours or overnight before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- The number of Savoiardi’s you’ll need will depend on their size. I use ones that are just over an inch wide and I fit two layers of 14 into a 9 inch tin.
- Savoiardis are an sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You’ll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
- If you can’t find Savoiardi, use a sponge cake, cut into fingers and dried, uncovered overnight on a wire rack.
- Layers go Savoiardi, cream, cookie butter, speculoos cookies, cream, cookie butter, Savoiardi, cream mixed with cookie butter, speculoos cookie crumbs.
- If you don’t like or don’t want to use coffee, you can use milk instead. Feel free to add a little caramel syrup to it too.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
4 Comments on “Biscoff Tiramisu”
WOW. This was 10/10!!! I did 1.5x the recipe and made it for my work colleagues and just as well I did because it was all gone at the end of the night!! It was amazing and the biscoff flavour really came through so well without being too sweet. I will definitely make this again!
I’m so happy to hear this, Nikki. Thanks so much for sharing your review 🙂
The only thing I can say about this one Marie is……OMG !
I had to laugh when I saw “Storage” but I suppose it depends on how many family members you have.
It wouldn’t last a day here and there is only two of us!
😂