Name: Biscoff Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: International / Fusion
Ingredients: About 200 g Biscoff cookies (speculoos biscuits); 8 oz (225 g) mascarpone cheese, softened; 1 cup heavy cream (or whipping cream); 1/2 cup powdered sugar (adjust to taste); 1 tsp vanilla extract; 1 cup espresso or strong brewed coffee, cooled; 2–3 tbsp Biscoff spread (optional, for extra cookie flavor or drizzling); Cocoa powder (for dusting on top)

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Biscoff Tiramisu is a creamy, dreamy, no-bake dessert that layers spiced Biscoff cookies with mascarpone cream and a hint of coffee. It’s a delicious twist on the Italian classic, with the caramelized flavor of Biscoff cookies replacing the traditional ladyfingers. I love how rich yet light it tastes, and how easy it is to assemble ahead of time for guests or just for myself.

Why You’ll Love This Recipe

I love this version of tiramisu because it’s packed with flavor from the very first bite. The Biscoff cookies add a unique spiced sweetness that pairs perfectly with the creamy mascarpone and coffee layers. It’s indulgent, simple, and doesn’t require any baking — just chill and enjoy. Plus, the individual layers come together in minutes. Biscoff Tiramisu

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Biscoff cookies (also known as speculoos biscuits)
Mascarpone cheese
Heavy cream (or whipping cream)
Powdered sugar
Vanilla extract
Espresso or strong brewed coffee (cooled)
Biscoff spread (optional, for layering or drizzling)
Cocoa powder (for dusting on top)

Directions

I brew strong coffee or espresso and let it cool completely.
In a mixing bowl, I whip the heavy cream until it forms soft peaks.
In another bowl, I beat the mascarpone with powdered sugar and vanilla until smooth. Then I gently fold in the whipped cream until combined.
I quickly dip each Biscoff cookie into the coffee (just a second or two, so they don’t get soggy).
I arrange a layer of soaked cookies in the bottom of a dish or pan.
I spread half of the mascarpone mixture over the cookie layer, smoothing it out with a spatula.
I repeat the process with another layer of dipped cookies and finish with the remaining mascarpone mixture.
I optionally drizzle melted Biscoff spread between layers or over the top for extra flavor.
I cover and refrigerate for at least 4 hours, or overnight for best results.
Just before serving, I dust the top with cocoa powder or crushed Biscoff cookies.

Servings and timing

This recipe serves 6–8.
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes

Variations

Sometimes I mix a bit of Biscoff spread into the mascarpone layer for more cookie flavor. For a boozy version, I add a splash of coffee liqueur like Kahlúa to the espresso. I’ve also made individual servings in cups or jars, which are great for parties or meal prep. For a lighter version, I use Greek yogurt in place of some of the cream.

Storage/reheating

I store Biscoff Tiramisu covered in the fridge for up to 4 days. It actually tastes better the next day as the flavors develop. I don’t freeze it, since the texture of the cream can change after thawing.

FAQs

Can I make this without coffee?

Yes. I’ve used milk with a bit of cinnamon or chai tea for a caffeine-free version, and it still tastes delicious with the Biscoff cookies.

Is Biscoff spread necessary?

No, but I love adding it for more depth. A drizzle on top or a swirl in the cream adds that extra cookie flavor.

Can I make this ahead?

Definitely. I always make it the night before I serve it — the chill time helps it set and intensifies the flavor.

Can I use cream cheese instead of mascarpone?

Yes, I’ve used softened cream cheese when mascarpone wasn’t available. It’s slightly tangier but still very creamy and works well in this recipe.

What kind of dish should I use?

I use an 8×8 inch square dish or similar-sized container. Glass works great so the layers are visible, but any casserole dish will do.

Conclusion

Biscoff Tiramisu is one of those desserts that’s effortlessly impressive — rich, creamy, and full of spiced cookie goodness. I love how it transforms just a few ingredients into a no-bake treat that’s perfect for any occasion. Whether I’m serving it to guests or sneaking a spoonful straight from the fridge, it always hits the spot.