Biscoff Tiramisu Recipe: My No-Fuss, Creamy Favorite
Let Me Tell You How Biscoff Tiramisu Landed in My Kitchen
If you’d told me five years ago I’d be swapping espresso-soaked ladyfingers for caramelized cookies, I’d have laughed you right out the door (and possibly handed you a spoon anyway). But once Biscoff cookies started winking at me from the supermarket shelf, resisting them for dessert became as useful as using a chocolate teapot. The real clincher? My cousin dared me to bring something not chocolate to family dinner. I made this Biscoff Tiramisu, and now it’s as much a staple as my dodgy sense of direction. You’ll see how relaxed-making it is (and just wait till you taste it—honestly, it’s the lazy baker’s dream).
Why You Gonna Love This!
I make this on those days when I want dessert that’s fancy enough to impress but easy enough I can throw it together between wrangling the dog and digging out my one presentable serving dish. My parents, never huge tiramisu fans, are converts now (we joke it’s more biscuit pudding, honestly). Also, when I completely mucked up a sponge cake that one time, this saved the day. Oh, and it’s egg-free—so fewer disasters to worry about. Plus, there’s no booze unless you want it; the kids can tuck in too (though Grandpa adds his own splash of whisky on the sly, not that I’m judging him).
So Here’s What You Need
- About 250g Biscoff cookies (Lotus is the classic, but any spiced caramel cookie honestly works – speculoos, even ginger nuts once when I ran out. My friend once used digestives but it’s not quite the same vibe.)
- 250g mascarpone (I’ve swapped in cream cheese with a spoon of yogurt in a late-night pinch)
- 250ml double cream (whipping cream works, but I do get a bit stroppy if it doesn’t set as nice!)
- 70g icing sugar (Granulated in a pinch but it’s a bit gritty – not a disaster though)
- 1 tsp vanilla extract (or a splash more if you like it, I kinda do)
- 1 cup strong coffee, cooled (Instant is fine, espresso if you’re feeling posh. My gran always insisted on filter… I use instant, shh)
- 2 big spoons of Biscoff spread (Melt it slightly to drizzle, but don’t panic if it clumps, it tastes fine either way)
- Pinch of salt (optional, I like it coz it makes things pop)
- Bit of cocoa powder for dusting
Let’s Get Messy: How to Make It
- First, whisk mascarpone, cream, icing sugar, vanilla and salt (if using) together. I usually start slow then crank it up—my hand mixer’s older than my dog, and that’s saying something. You want soft fluffy peaks. This is where I taste it. For science.
- Pour out your coffee into a shallow bowl. Dunk each Biscoff cookie quickly (like, less than a second or they’ll dissolve in a sad, soupy mess) then lay them in your serving dish. I always run out of a perfect fit, so just snap a few to fill the gaps—no one minds!
- Spoon half your cream mix over the biscuits. Smooth-ish is fine, lumps are totally acceptable.
- Drizzle some of that melted Biscoff spread across the top (or plop and swirl it, if it’s being stubborn). Don’t worry if it’s not Insta-pretty. More layers = more fun.
- Repeat with another layer of coffee-dipped cookies, finishing off with the remaining cream mix. I do a quick tidy-up on the sides, though honestly it’s mostly for my own peace of mind.
- Stick it in the fridge for at least 4 hours. Overnight is better. But honestly, I always sneak a spoonful before it’s “properly set.”
- Dust the top with cocoa (and maybe some crushed Biscoff bits if you’re feeling wild). If you have extra Biscoff spread, zigzag some more on top for good measure.
Notes (AKA, Stuff I Figured Out the Hard Way)
- The cookies get soggier than an English picnic if you soak them too long; a dip is enough! Got over-eager once and it turned out like cookie soup.
- If you forgot to chill your cream first, it might take longer to whip. Actually, I find it works better if everything is a bit cold.
- Biscoff spread on top can get a bit thick out of the jar. Microwave it for 10 seconds or stand the jar in a mug of hot water (not rocket science, but saved my wrists).
Variations, Because I Can’t Leave Well Enough Alone
- I once added orange zest and it was…interesting. Not my favourite though, tasted a bit too much like Christmas potpourri.
- Substitute half the cream for Greek yogurt if you want a slight tang (surprisingly nice, actually).
- If you’re up for an adults-only version, swap a third of the coffee for coffee liqueur. I did it once for a girls’ night and Aunt Susan still goes on about it.
You Don’t Need Fancy Kit (But Here’s What I Use)
- Hand or stand mixer (If you haven’t got one, a regular whisk and some elbow grease totally does the trick, though I don’t half moan about sore arms next day)
- A 20x20cm dish (ish – I once used a loaf tin, and even a big mug for singles)
- Shallow bowl for dunking (soup bowls for the win)
How to Store It (Not That You’ll Need To)
In theory, covered in the fridge for up to 3 days. But, I mean, in my house it never makes it through till breakfast (and once my partner ate the last slice right out of the dish at midnight—I’ve made peace with it). If you want more food safety details—check here.
Best Way to Serve (According to My Crowd)
I usually do it straight out of the dish, big rustic scoops—everyone fighting for the gooey corner bits. Sometimes I add extra crushed cookies on top, or a dollop of cream if I’m trying to impress myself. Cup of tea or strong coffee on the side is how we roll here, especially on a dreary evening. My brother dunks more cookies into his—no accounting for taste, eh?
Pro Tips (Or How Not to Be Me on a Bad Day)
- I once tried to rush chilling it and, honestly, it oozed everywhere—patience is a virtue I’m still learning.
- If you forget to check your sugar stash and use granulated, just keep whisking. It’s not the end of the world, just a wee bit crunchy (call it “texture”).
Real Questions Folks Have Actually Asked Me
- Can I make this ahead? — Totally, and it’s actually better after sitting overnight. But once, I forgot to cover it and ended up with a mystery fridge flavour (not recommended!)
- Does it freeze? — Eh, not great. The texture goes odd, all icy and weird; stick with the fridge.
- Is Biscoff spread and cookies vegan? — Yup, the Biscoff ones are, but if you go subbing, check the labels. If you want it fully vegan, this recipe helped me get started.
- Do I have to use mascarpone? — Good question! Cream cheese works in a pinch (beat in a spoon of yogurt, actually).
Ingredients
- 24 ladyfinger cookies
- 1 cup strong brewed coffee, cooled
- 1 cup Biscoff cookie spread
- 8 oz (225g) mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 Biscoff cookies, crushed, for topping
Instructions
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1In a large bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
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2In a separate bowl, combine mascarpone cheese and Biscoff cookie spread until smooth and creamy.
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3Gently fold the whipped cream into the mascarpone-Biscoff mixture until well incorporated.
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4Quickly dip each ladyfinger into the cooled coffee and arrange a layer at the bottom of a serving dish.
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5Spread half of the Biscoff cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
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6Sprinkle crushed Biscoff cookies over the top. Chill in the refrigerator for at least 4 hours before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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