Biscoff Tiramisu with Cookie Butter Mascarpone Cream
This easy biscoff tiramisu swaps ladyfingers for speculoos cookies dipped in espresso. A no bake biscoff tiramisu that is creamy, spiced, and deeply addictive.
If you are tired of the same old dessert routine, this biscoff tiramisu is the high-reward pivot you need. By swapping traditional savoiardi for spiced Belgian speculoos cookies, we’ve created a version that is punchier, crunchier, and frankly, more interesting than the original.
This easy biscoff tiramisu relies on a heavy hit of cookie butter folded directly into the mascarpone. The result is a silky, caramel-toned cream that stands up beautifully to a dark espresso soak. Because it is a no bake biscoff tiramisu, it’s the perfect make-ahead option for dinner parties where you’d rather be drinking wine than monitoring an oven.
The secret here is the texture. We aren't looking for mush; we want the cookies to retain a slight bite against the cloud-like filling. Finished with a thick layer of crushed cookie crumbs, it’s a masterclass in spice and caffeine.
Ingredients
The Espresso Soak
- 1 1/2 cups (350ml) strong brewed espresso or very dark coffee, cooled
- 2 tablespoons granulated sugar
- 1 tablespoon dark rum or amaretto (optional)
The Cookie Butter Cream
- 1 1/2 cups (340g) mascarpone cheese, cold
- 3/4 cup (200g) Biscoff cookie butter (smooth)
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla bean paste or extract
- 1 1/2 cups (360ml) heavy whipping cream, cold
The Layers
- 2 packs (approx. 500g) Lotus Biscoff cookies
- Extra Biscoff cookies for crushing (about 5-8 cookies)
Instructions
- 1
Whisk together the cooled espresso, sugar, and optional rum in a shallow bowl until the sugar dissolves; set aside.
- 2
Combine the cold mascarpone, cookie butter, powdered sugar, and vanilla in a large mixing bowl and beat on medium speed until smooth and combined.
- 3
Pour the cold heavy cream into the mascarpone mixture and whip using a hand mixer or stand mixer until stiff peaks form. Be careful not to overbeat, or the mascarpone will grain.
- 4
Dip each Biscoff cookie into the espresso mixture for no more than 1-2 seconds per side—they absorb liquid much faster than traditional ladyfingers.
- 5
Arrange a single layer of dipped cookies in the bottom of an 8x8 inch (20x20cm) glass baking dish, breaking cookies to fit the gaps if necessary.
- 6
Spread half of the cookie butter mascarpone cream over the first layer of cookies, smoothing it to the edges with an offset spatula.
- 7
Repeat with a second layer of espresso-dipped cookies, followed by the remaining half of the cream.
- 8
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is significantly better for the flavor and structure.
- 9
Crush the remaining dry cookies into a fine sandy texture and dust them generously over the top just before serving to keep the topping crunchy.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 6.2 g
- Carbs
- 74.5 g
- Fat
- 40.8 g
- Fiber
- 1.2 g
- Sugar
- 45.1 g
- Sodium
- 385 mg
Tips
- → Don't over-soak the cookies. Biscoff cookies are thinner and more porous than ladyfingers; a quick 'in-and-out' dip is all they need to prevent a soggy base.
- → Use cold ingredients. Ensure your mascarpone and heavy cream are straight from the fridge to achieve the stable, stiff peaks required for clean slices.
- → Warm the cookie butter. If your Biscoff spread is too firm to mix, microwave it for 10 seconds until it reaches a stirrable consistency before adding it to the mascarpone.
FAQ
Can I make this biscoff tiramisu without alcohol?
Absolutely. The rum is traditional for depth, but the spiced flavor of the cookies is so strong that you won't miss it if you leave it out.
How long does biscoff tiramisu last in the fridge?
It stays fresh for up to 3 days. In fact, it tastes best on day two once the espresso has fully permeated the layers.
Why is my tiramisu cream runny?
This usually happens if the cream wasn't whipped to stiff peaks or if the mascarpone was over-mixed, causing it to break down. Ensure everything is cold before you start.
Can I use the crunchy version of cookie butter?
You can, but the smooth version provides a more professional, velvety mouthfeel that contrasts better with the cookie layers.
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