If there’s one dessert that perfectly blends elegance with comfort, it’s Biscoff Tiramisu. Every bite delivers that unmistakable warmth of spiced Biscoff cookies soaked in rich coffee, layered with velvety mascarpone cream, and finished with a dusting of cocoa.
It’s a no-bake masterpiece — creamy, dreamy, and dangerously easy to make. Whether you’re hosting a dinner or just treating yourself, this dessert feels like a hug in every spoonful.
Table of Contents
Why You’ll Love This Biscoff Tiramisu
This Biscoff Tiramisu takes everything you love about the Italian classic and adds a sweet, spiced twist.
- No baking required — perfect for warm days or quick prep
- Layered with cookie butter for a caramelized flavor boost
- Creamy, rich, and perfectly balanced with coffee
- Impressive enough for guests, simple enough for weeknights
- Customizable — make it in cups or a large dish
- Ready in 20 minutes plus chilling time
The first time I made this dessert, it was right after I’d run out of ladyfingers for traditional tiramisu. I spotted a jar of Biscoff cookie butter in my pantry — and just like that, a new favorite was born.
The flavor reminded me of cozy mornings in Texas, where cinnamon, coffee, and sweet cream filled the kitchen. Much like my Burnt Basque Cheesecake, it’s proof that sometimes accidents make the best recipes.
Ingredients You’ll Need
With just a handful of ingredients, you can whip up a dessert that feels like it took hours.
Main Ingredients
- 1 cup heavy whipping cream (chilled)
- ¼ cup sugar
- 8 ounces mascarpone cheese
- ⅓–½ cup Biscoff cookie butter (½ cup for stronger flavor)
- 1 teaspoon vanilla extract
- 1 cup strong coffee (cooled)
- 32–50 Biscoff cookies (30–32 for dessert cups, 48–50 for a full dish)
- 1–2 tablespoons cocoa powder (for dusting)
Optional Add-Ons or Substitutes
- Add a layer of crushed Biscoff for extra crunch
- Use decaf coffee for a caffeine-free version
- Substitute mascarpone with cream cheese for a tangier flavor
- Drizzle melted cookie butter between layers for decadence
- Sprinkle shaved chocolate or cinnamon on top for garnish
Step-by-Step Instructions
This tiramisu comes together fast — mix, layer, chill, and serve.
- Whip the cream: In a mixing bowl, beat chilled heavy cream and sugar until stiff peaks form. (Jake’s tip: Cold cream whips faster and holds its shape better.)
- Make the filling: In a separate bowl, combine mascarpone cheese, Biscoff cookie butter, and vanilla extract. Mix until smooth and creamy.
- Fold together: Gently fold whipped cream into the mascarpone mixture until no streaks remain. You’ll get a light, fluffy filling.
- Soak the cookies: Dip each Biscoff cookie quickly into the coffee — don’t let them get soggy.
- Assemble the layers:
- Spread a layer of coffee-soaked cookies on the bottom of your dish.
- Add a thick layer of mascarpone mixture.
- Repeat the layers until you reach the top, finishing with cream.
- Dust and chill: Sift cocoa powder over the top. Cover and refrigerate for at least 4 hours (overnight is best).
Quick Reminders:
- Don’t over-soak the cookies — they’ll fall apart.
- Use freshly brewed coffee for a richer flavor.
- Let it chill fully before serving for perfect texture.
- For individual servings, layer in glass cups for presentation.
Expert Tips for Success
The magic of this dessert is in the details — here’s how to make it perfect.
- Chill your mixing bowl and beaters for fluffier whipped cream.
- For stronger Biscoff flavor, add a swirl of cookie butter between layers.
- Use a rubber spatula to fold the cream gently and keep it airy.
- If the filling feels too thick, add a tablespoon of cream to loosen it.
- Dust cocoa right before serving for a fresh, bold look.
- Don’t skip the rest time — it allows flavors to marry beautifully.
If you’re into rich, layered desserts like this, you’ll also fall for my Cherry Amaretto Tiramisu — a fruity, elegant twist that pairs perfectly with espresso or after-dinner drinks.
Serving Suggestions
This tiramisu fits any occasion — from casual brunches to formal dinners.
- Serve in dessert glasses for an elegant touch
- Garnish with Biscoff cookie crumbs or whipped cream
- Add a drizzle of warm cookie butter for indulgence
- Pair with a cappuccino or espresso for a classic pairing
- For a summer twist, serve slightly frozen for a semifreddo-like treat
- Try it alongside my Almond Croissant Blondies for a coffee-shop-style dessert table
This dessert looks as good as it tastes — the perfect make-ahead treat that impresses without stress.
Storing and Reheating
How to Store It
- Store in the refrigerator for up to 4 days, covered tightly.
- Keep cocoa powder dusted just before serving to prevent moisture spots.
- Do not freeze — mascarpone loses its smooth texture.
How to Reheat It
- This dessert is served cold, but if it’s been in the fridge for a few days, let it sit at room temperature for 10 minutes before serving.
Once chilled, the flavors deepen, and the texture becomes irresistibly creamy — the kind of dessert that tastes even better the next day.
Nutrition (Per Serving)
- Calories: 551 kcal
- Carbohydrates: 26 g
- Protein: 6 g
- Fat: 47 g
- Saturated Fat: 26 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Cholesterol: 99 mg
- Sodium: 39 mg
- Potassium: 85 mg
- Fiber: 0.4 g
- Sugar: 19 g
- Vitamin A: 1335 IU
- Vitamin C: 0.3 mg
- Calcium: 97 mg
- Iron: 0.2 mg
Rich and indulgent, this dessert is best enjoyed in small portions — but good luck stopping at one spoonful.
Frequently Asked Questions
Can I make this ahead of time?
Yes! In fact, it’s better when made a day ahead — the flavors meld beautifully overnight.
Can I use instant coffee instead of brewed?
Absolutely. Just make it strong — about 1 tablespoon instant coffee per cup of water.
What’s the best substitute for mascarpone?
Use full-fat cream cheese blended with 2 tablespoons of heavy cream for similar texture.
Final Thoughts
This Biscoff Tiramisu is everything a great dessert should be — creamy, spiced, and soul-satisfying. It’s simple enough for beginners yet elegant enough to serve at a dinner party. Each layer brings a mix of buttery cookies, smooth cream, and coffee warmth that keeps you going back for “just one more bite.”
- Keep it chilled and let the flavors bloom overnight.
- Use quality coffee and mascarpone for that true Italian-style richness.
- Don’t overthink it — good ingredients make the magic happen.
For another creamy showstopper, try my Pistachio Mascarpone Layer Cake — it shares that same balance of elegance and indulgence that turns simple ingredients into something extraordinary.
Biscoff Tiramisu
Ingredients
Equipment
Method
- In a mixing bowl, beat chilled heavy cream and sugar until stiff peaks form.
- In a separate bowl, mix mascarpone cheese, cookie butter, and vanilla until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Dip Biscoff cookies briefly into coffee and layer at the bottom of your serving dish.
- Add a thick layer of the mascarpone mixture over the cookies.
- Repeat layers, ending with the mascarpone cream on top.
- Dust with cocoa powder, cover, and chill in the refrigerator for at least 4 hours or overnight.
Nutrition
Notes
- Substituted any wine or alcohol with decaf coffee if desired.
- For stronger Biscoff flavor, increase cookie butter.
- Chill thoroughly before serving.
