Easy Biscoff Tiramisu

Biscoff Tiramisu is the dessert I reach for when I want something creamy and cozy without turning on the oven. You know those nights when you need a sweet finish but also a break from complicated steps. That is where my Easy Biscoff Tiramisu swoops in and saves dessert. It is rich, slightly spiced, and ridiculously simple. If you love coffee, cookies, and anything with a velvety spoonable texture, this is your sign to make it tonight. Ready to dig in with me.

WHAT IS BISCOFF?

Let us get this out of the way first. Biscoff is a brand of caramelized spice cookies also called speculoos. They are crisp and lightly sweet with warm notes of cinnamon, caramel, and brown sugar. The company also makes a creamy spread called Biscoff cookie butter that tastes like those cookies turned into a thick, luscious butter. Think nut butter energy, but with cookies.

Why do Biscoff and tiramisu work so well together. Classic tiramisu is all about layers of coffee-soaked biscuits and a fluffy mascarpone cream. Biscoff cookies bring a gentle spice that loves coffee, while the cookie butter adds a silken caramel vibe to the mascarpone. If you are curious about the original style, peek at this classic tiramisu recipe to see how the base idea comes together.

In short, Biscoff gives tiramisu a personality glow-up. Dessert becomes familiar yet fun, and it still takes just minutes to assemble.

WHAT DOES BISCOFF COOKIE BUTTER TASTE LIKE?

Grab a spoon and you will get smooth, spreadable cookie goodness. It is sweet, but not knock-you-over sweet. You taste cinnamon, a whisper of ginger, toasted sugar, and a buttery warmth that melts on your tongue. It is the kind of thing that makes you want to swipe it onto everything from toast to apple slices.

When folded into mascarpone and whipped cream, that cookie butter turns the filling into a thick, cloud-like mousse. It adds depth without making the dessert heavy. The spice also plays nicely with coffee. If you enjoy cozy flavors, you will also love a gentle tea twist like this chai tiramisu for fall and winter nights.

HOW TO ASSEMBLE THE BISCOFF TIRAMISU?

Ingredients

• 1 and 1/2 cups strong brewed coffee, cooled to room temp
• 24 to 30 Biscoff cookies, plus extra for crumbling on top
• 16 ounces mascarpone cheese, cold
• 1 cup heavy cream, cold
• 1/2 cup Biscoff cookie butter, slightly softened
• 1/3 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of fine salt to balance sweetness
• Optional: 1 to 2 tablespoons coffee liqueur for the soak

Directions

1. Brew the coffee and let it cool. Stir in the liqueur if using. You want a bold coffee taste, but it should be cool so the cookies do not fall apart too fast.
2. Make the cream: Beat the cold mascarpone, cookie butter, vanilla, salt, and powdered sugar until smooth and thick. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture gently until creamy and fluffy.
3. Dip each Biscoff cookie in the coffee for about 1 second per side. Do not soak for too long or they will break. Arrange a snug layer in a 9×9 dish or similar.
4. Spread half of the cream over the cookie layer. Repeat with another layer of dipped cookies and the remaining cream.
5. Finish with crushed Biscoff on top. I like a mix of fine crumbs and a few chunky bits for texture. You could also add a light dusting of cocoa for a nod to tradition.
6. Chill at least 4 hours, preferably overnight. The layers mingle, the cookies soften, and the flavors bloom. This is where the magic happens.

If you are comparing styles, the steps mirror a tiramisu recipe, but this version swaps ladyfingers for Biscoff and folds cookie butter into the cream. It is honestly easier than it looks, and the payoff is huge. My family calls it the disappearing dessert.

Why I love it: It is a no bake dessert, it takes about 20 minutes to assemble, and you only need a handful of ingredients. Plus the texture is a dream.

IMPORTANT TIPS

• Use cold ingredients. Cold mascarpone and cream whip better and give you a stable filling.
• Do a quick dip for the cookies. Just a second in coffee per side. You want them softened yet still structured.
• Chill long enough. A minimum of 4 hours is good, but chill overnight for the best slice.
• Balance sweetness. A pinch of salt perks up flavor. If you like it less sweet, reduce powdered sugar slightly.
• Serving for a party. Build it in a clear trifle bowl or in individual cups for easy scooping.
• Texture trick. Add a thin drizzle of warmed cookie butter between layers for extra ribbons of flavor.
• Flavor swaps. Cinnamon coffee or espresso powder boosts the cozy spices. You can also layer in a little cocoa for contrast.

Craving a cousin of this dessert with a fun twist. Check out this creamy mashup that fans adore: tiramisu basque cheesecake. It pairs beautifully at parties with this Biscoff treat.

I made this for a birthday, and everyone asked for seconds. It tasted like a café dessert, but I spent less than half an hour putting it together. The Biscoff flavor was perfect with coffee.

STORING BISCOFF TIRAMISU

Make ahead and freezing

Store your dish covered in the fridge for up to 3 days. The flavor deepens by day two. If making ahead, assemble the day before and chill overnight so it sets nicely. This also makes it perfect for holidays when oven space is packed.

Freezing works if you plan it right. Chill the assembled dessert first, then wrap tightly and freeze for up to 1 month. Defrost overnight in the fridge. The texture will be slightly softer, but still delicious. For a firmer scoop, serve it partially chilled from the freezer like a semi-freddo.

This is the kind of dessert that keeps getting better with time, which is one reason I call it my Easy Biscoff Tiramisu for busy weeks and gatherings.

Common Questions

Can I make it without alcohol. Absolutely. It tastes amazing with just strong coffee. You can also use decaf if you are serving it late at night.

What if I do not have mascarpone. Use full-fat cream cheese. Soften it first, then beat smooth before adding the cookie butter. The flavor is slightly tangier, but still rich and creamy.

Can I prep it two days ahead. Yes. Assemble and chill tightly covered. Add the final cookie crumble right before serving so it stays crisp.

What size dish should I use. A 9×9 inch pan works, or a similar capacity dish. You can also layer it in glasses for a no-slice version.

Is there a version with warm spices instead of coffee. For a cozy twist, try this chai tiramisu. Same dreamy layering, different mood.

A Sweet Little Wrap-Up

Alright, friend. If creamy, coffee-kissed desserts are your love language, you will be thrilled with this Easy Biscoff Tiramisu. It is simple to build, wildly satisfying, and always a hit with guests. If you want another perspective or ingredient tweaks, peek at this helpful guide on Easy Biscoff Tiramisu, and for a no bake spin to bookmark, see Biscoff Tiramisu from Carve Your Craving. Now go grab those cookies, stir up that coffee, and treat yourself to a spoonful of happiness tonight.

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