Lotus Biscoff fans gather up for an amazing Biscoff experience! This no-bake dessert is very easy to put up and is a lot of fun to make! It is filled with coffee-soaked Biscoff cookies, cookie butter-infused cream, and dreamy cinnamon cocoa flavor! A dessert, so good that even a Tiramisu purist will fall in love!!!
If you are looking for interesting ways to make Tiramisu without using savoiardi, then try my Tiramisu Poke Cake which is kid-friendly. It has no alcohol or coffee. You can call it a chocolate Tiramisu.
Best idea ever!!
I like to eat Biscoff cookies by dipping them into my hot coffee! One day while I was enjoying this combo, this tiramisu idea occurred to me. I thought if Biscoff and coffee are a match made in heaven then a Biscoff dessert filled with coffee will totally rock!! And this is how this Biscoff Tiramisu happened.
An unforgettable dessert using Biscoff!
If you are looking for an easy and fun way to enjoy more Biscoff then this dessert is for you. It’s like a sweet lasagna or an ice-box cake that requires no baking. This tiramisu is filled with Biscoff bliss which pleases adults and kids alike!
Luscious mascarpone & cookie butter filling!
As this tiramisu is egg-free I have used Mascarpone and whipping cream to make the filling. I like to add the Biscoff cookie butter as well to make this filling more amazing. Some confectioners sugar to sweeten it and some cinnamon, vanilla, and salt to add more taste to the overall filling.
- Using a handheld electric or a stand mixer, beat mascarpone, cookie butter, cinnamon, vanilla, salt, and sugar on a low speed until combined. Use beater attachment for this process. This should take a minute.
- Now switch to a balloon whisk and add cold heavy cream to the same bowl. Start beating it on a low speed for 2 minutes then increase the speed to medium. Scrape the side and the base of the bowl a few times in between.
- Whip until stiff peaks. That means the cream should hold well on the whisk upside down.
- This process should take 8-10 minutes. Do not overwhip as it will split and turn into butter.
- Transfer it in the fridge until use.
How to assemble the Biscoff Tiramisu?
- Dip the Biscoff cookies one by one fully into the coffee mixture and lay down in the pan in a single layer.
- Repeat the process to make a total of two layers of cookies.
- Divide the prepared cream into two parts. I just eyeball it.
- Scoop dollops of mascarpone cream filling all over the cookie layer. Spread it evenly.
- Top the cream layer with cookies dipped in the coffee. Repeat this process one more time followed by the final cream layer.
- I have piped the top later instead of just spreading. You can use the cream as preferred.
- Dust the top with cocoa and cinnamon making sure you cover the entire top including the edges.
- Cover the top with saran wrap and refrigerate for at least 4-6 hours to let it set and flavors deepen.
- Keep it in the fridge at all times until serving.
Other pan sizes to use.
- You can 8” or a 9” square, round pan but decrease the recipe. Use only ¾th of the recipe for the same.
- You can make individual tiramisu cups by layering broken biscuits dipped in the coffee followed by piping cream in small cups or glasses.
Important tips
- Use whipping cream and mascarpone straight out of the fridge.
- Do not over whip the cream. Whip until it starts to show deep streaks and holds up well.
- Dip the cookies once in the coffee mixture and quickly put it in the pan. If you dip the cookies for a long time, they can be squishy and break down in the coffee mix itself.
A note about Mascarpone.
- Use the original cheese that says good for making tiramisu.
- It should have a cream cheese smoothness straight from the box. If the texture is curdled like cottage cheese, then your frosting will be grainy.
Possible substitutes
- Cinnamon is optional in the filling, skip if you do not have it.
- Substitute instant coffee with strongly brewed expresso.
Adding alcohol to the Tiramisu
I have kept this tiramisu alcohol-free. You can add 3 tablespoons of your preferred alcohol like coffee liqueur, chocolate liqueur ,Marsala wine or rum to the coffee mixture before dipping the cookies.
Storing Biscoff Tiramisu
- This tiramisu needs to be in the fridge at all times.
- Remove it just before serving.
How does this Biscoff Dessert taste?
I am very biased when it comes to Biscoff cookies. I am happy how this tiramisu dessert turned out using them. It is creamy with a ton of Biscoff flavor and so easy to make. It is a very kid-friendly activity too.
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Other amazing desserts to try!
Baileys Chocolate Pudding Trifle
Biscoff Tiramisu Recipe
Biscoff Tiramisu
Ingredients
- 3 packets Biscoff cookies 96 cookies
For the Filling
- ¼ cup Biscoff Cookie butter
- 2.5 cups Heavy whipping cream chilled straight from the fridge
- 16 oz Mascarpone cheese straight from the fridge
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Cinnamon
- 1.5 cup Sugar
- Pinch of salt
For Coffee mixture
- 1.5 cups water
- 3 tablespoons instant coffee
To dust on the top
- 2-3 tablespoons unsweetened cocoa powder
- ½ teaspoon cinnamon optional
Instructions
- Use a 9 by 13 pan. For other pan sizes, refer to the notes.
For the filling
- Using a handheld electric or a stand mixer, beat mascarpone, cookie butter, cinnamon, vanilla, salt, and sugar on a low speed until combined. Use beater attachment for this process. This should take a minute.
- Now switch to a balloon whisk and add cold heavy cream to the same bowl. Start beating it on a low speed for 2 minutes then increase the speed to medium. Scrape the side and the base of the bowl a few times in between.
- Whip until stiff peaks. That means the cream should hold well on the whisk upside down.
- This process should take 8-10 minutes. Do not overwhip as it will split and turn into butter.
- Transfer it in the fridge until use.
For making the coffee mixture.
- Mix coffee with water and heat it up until warm on the stovetop or microwave.
- Let it cool down to room temperature before use.
Layering the tiramisu.
- Dip the Biscoff cookies one by one fully into the coffee mixture and lay down in the pan in a single layer.
- Repeat the process to make a total of two layers of cookies.
- Divide the prepared cream into two parts. I just eyeball it.
- Scoop dollops of mascarpone cream filling all over the cookie layer. Spread it evenly.
- Top the cream layer with cookies dipped in the coffee. Repeat this process one more time followed by the final cream layer.
- I have piped the top later instead of just spreading. You can use the cream as preferred.
- Dust the top with cocoa and cinnamon making sure you cover the entire top including the edges.
- Cover the top with saran wrap and refrigerate for at least 4-6 hours to let it set and flavors deepen.
- Keep it in the fridge at all times until serving.
Step by Step video of the recipe –
Notes
Other pan sizes to use
- You can 8” or a 9” square, round pan but decrease the recipe. Use only ¾th of the recipe for the same.
- You can make individual tiramisu cups by layering broken biscuits dipped in the coffee followed by piping cream in small cups or glasses.
Adding alcohol to the Tiramisu
I have kept this tiramisu alcohol-free. You can add 3 tablespoons of your preferred alcohol like coffee liqueur, chocolate liqueur ,Marsala wine or rum to the coffee mixture before dipping the cookies.Important tips
- Use whipping cream and mascarpone straight out of the fridge.
- Do not over whip the cream. Whip until it starts to show deep streaks and holds up well.
- Beat mascarpone at the lowest speed possible. It will curdle at high speed.
- Dip the cookies once in the coffee mixture and quickly put them in the pan. If you dip the cookies for a long time, they can be squishy and break down in the coffee mix itself.
A note about Mascarpone
- Use the original cheese that says good for making tiramisu.
- It should have a cream cheese smoothness straight from the box. If the texture is curdled like cottage cheese, then your frosting will be grainy.
Possible substitutes
- Cinnamon is optional in the filling, skip if you do not have it.
- Substitute instant coffee with strongly brewed expresso.
Storing Biscoff Tiramisu
- This tiramisu needs to be in the fridge at all times.
- Remove it just before serving.
Omg amazing taste! Making for the second time and this one is a keeper – thank you!
Tried this recipe a few days ago for a get together with friends. It was so good and a big hit. Everyone present has asked for the recipe. Thanks for sharing. I had a lot of fun making this.
I made this but my Mascarpone cheese curdled, I still continued with the recipe. Hopefully after it sets its better.
Sometimes the store-bought mascarpone cheese comes with a texture and not smooth. Blame it on their storage method. Always make sure that the mascarpone cheese you are starting off with is smooth and white, not yellow and grainy at the very beginning itself. Secondly do not over beat the cheese as it will turn warm and tend to split. If it does put it in the fridge for few hours and then beat it to continue with the recipe. After adding the whipping cream, the consistency should be much better.
Hi, I love your recipe made it a few times and I find it a bit sweet for my own taste, I already cut down the sugar both times! I was wondering if I could omit the sugar would it change the consistency? Thank you so much!
Hi, omitting the sugar will not taste good, the cream would just taste weird. You may use less sugar instead.
Thanks Khushboo!!
Hi Khushboo! Just wondering is it important to use double layer of cookies? Can we use just a single layer of cookies in each layer?
Hello Hiba, I have made this recipe with a single layer of Biscoff cookies and found it to get soggy as compared to the double-layer one. Two cookies give it more structure and feel like a savoiardi cookie.
The recipe was delicious! My husband loved it so much. All your recipes are so simple to follow and turn out to be a hit in the family.
I am glad you and your family loved it. Thank you for sharing with us.