Biscoff Tiramisu Recipe
Introduction
This easy Biscoff Tiramisu combines the rich, creamy texture of mascarpone with the distinctive caramelized flavor of Biscoff cookie butter. It’s a no-bake dessert that’s perfect for anyone who loves a twist on the classic Italian treat.
Ingredients
- 8 ounces good quality mascarpone cheese, chilled (226g)
- 1/2 cup Biscoff cookie butter (140g)
- 2 tbsp granulated sugar (adjust to taste)
- ½ tsp vanilla extract (optional)
- Pinch of salt (optional)
- 2 cups heavy whipping cream, chilled (480g)
- 50-60 Biscoff cookies
- 1 1/2 cups strong coffee or espresso
Instructions
- Step 1: In a clean bowl, combine the mascarpone cheese, Biscoff cookie butter, sugar, salt, and vanilla. Whisk gently for 30-60 seconds until creamy but avoid overmixing.
- Step 2: Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until stiff peaks form and the mixture is pipeable. Use a spatula to scrape the sides and bottom to ensure even mixing.
- Step 3: Dip the Biscoff cookies quickly into the coffee for 1-2 seconds. Arrange two layers of soaked cookies at the bottom of your serving dish or cups, using broken pieces to fill gaps if needed.
- Step 4: Spread half of the Biscoff mascarpone cream evenly over the cookie layers.
- Step 5: Repeat by adding two more layers of soaked cookies followed by the remaining cream. Optionally, reserve some cream to pipe on top with a star tip for decoration.
- Step 6: Refrigerate the tiramisu overnight or for at least 4 hours to allow it to fully set.
- Step 7: Before serving, decorate with crushed Biscoff cookies and a drizzle of warmed cookie butter. Serve and enjoy!
Tips & Variations
- Use freshly brewed espresso for a stronger coffee flavor or substitute with decaf if preferred.
- For an extra touch, sprinkle a little cinnamon or cocoa powder on top before serving.
- Try layering in some chopped nuts or a handful of dark chocolate chips for texture contrast.
- If piping the cream, chill the mixture well before filling your piping bag to maintain shape.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, avoid freezing. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly after refrigeration.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cookie butter instead of Biscoff?
Yes, any spiced cookie butter will work similarly, but Biscoff is preferred for its distinctive caramelized flavor that complements the mascarpone beautifully.
What if I don’t have mascarpone cheese?
You can substitute mascarpone with a mix of cream cheese and heavy cream, but the texture and flavor will be slightly different. Mascarpone adds a rich and smooth consistency that’s ideal for tiramisu.
PrintBiscoff Tiramisu Recipe
This Easy Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring creamy mascarpone combined with the rich, spiced flavor of Biscoff cookie butter. Layers of coffee-soaked Biscoff cookies alternate with a luscious whipped mascarpone mixture for a no-bake, indulgent treat that’s perfect to prepare ahead and impress guests.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
Ingredients
Mascarpone Cream
- 8 ounces good quality mascarpone cheese, chilled (226g)
- 1/2 cup Biscoff cookie butter (140g)
- 2 tbsp granulated sugar (adjust to taste)
- ½ tsp vanilla extract (optional)
- Pinch of salt (optional)
- 2 cups heavy whipping cream, chilled (480g)
Assembly
- 50–60 Biscoff cookies
- 1 1/2 cups strong coffee or espresso
Instructions
- Prepare the Biscoff Mascarpone Cream: In a clean mixing bowl, combine the mascarpone cheese, Biscoff cookie butter, granulated sugar, pinch of salt, and optional vanilla extract. Whisk gently for 30-60 seconds until the mixture becomes creamy. Avoid overmixing to maintain the proper texture.
- Whip the Cream: Add the chilled heavy whipping cream to the mascarpone mixture. Using a mixer on medium speed, whisk for 1-2 minutes until the cream forms stiff peaks. Periodically scrape down the sides and bottom of the bowl with a spatula to fully incorporate the mixture and achieve a smooth, pipeable texture.
- Soak the Cookies: Quickly dip each Biscoff cookie into the strong coffee or espresso for 1-2 seconds. Be careful not to over-soak to prevent sogginess. Place two layers of coffee-soaked cookies in the bottom of your chosen serving dish or individual cups. Fill any gaps with broken pieces of cookies for an even base layer.
- First Cream Layer: Spread half of the Biscoff mascarpone cream evenly over the cookie layers to create a smooth layer.
- Repeat Layers: Dip another two layers of Biscoff cookies in coffee and layer them on top of the mascarpone cream. Follow with the remaining mascarpone cream. Optionally, reserve some cream to pipe decorative swirls on top using a 1/2″ french star tip.
- Chill: Cover the assembled tiramisu and refrigerate overnight or for at least 4 hours to allow the dessert to fully set and flavors to meld.
- Garnish and Serve: Before serving, decorate the top with crushed Biscoff cookies and drizzle warmed Biscoff cookie butter over the dessert for an extra layer of flavor and visual appeal. Enjoy your decadent Biscoff tiramisu!
Notes
- Use good quality mascarpone cheese for the best texture and flavor.
- Adjust the sugar amount based on your preferred sweetness.
- Chilling the ingredients, especially the mascarpone and heavy cream, helps achieve a better whipped texture.
- Dip cookies quickly in coffee to avoid soggy layers.
- If desired, the dessert can be assembled in individual cups for easy serving.
- Leftover tiramisu can be stored covered in the refrigerator for up to 3 days.
Keywords: Biscoff tiramisu, no-bake tiramisu, Biscoff cookie butter dessert, easy tiramisu recipe, coffee dessert, mascarpone tiramisu
