Easy Biscoff Tiramisu — No-Fuss, All-Flavor Hack

Posted on February 2, 2026

Layered jar of Easy Biscoff Tiramisu with coffee-soaked Biscoff cookies, mascarpone cream, and a dusting of cocoa.

Easy Biscoff Tiramisu — a no-fuss, showstopping twist on a classic

Easy Biscoff Tiramisu takes everything you love about classic tiramisu and swaps the ladyfingers for spiced, caramelized Biscoff cookies (and yes — you’ll want to lick the spoon). This is a no-bake, make-ahead dessert that tastes fancy but behaves like a weeknight hack: coffee-soaked cookies, a dreamy mascarpone-and-cookie-butter filling, and a dusting of cocoa (or crushed Biscoff) on top. Want to impress a crowd without breaking a sweat? Keep reading.

Short version: it’s quick to assemble, it gets better after chilling, and you can serve it family-style or in cute individual cups. Sound good? Let’s dig in.

Why you’ll fall for it

Why bother with this riff when classic tiramisu already slaps? Two reasons: flavor and simplicity. Biscoff cookies bring warm spice (cinnamon, nutmeg, caramel) that pairs ridiculously well with coffee and mascarpone. And because you’re not baking, this is a grab-and-go dessert that you can finish hours — even a day — ahead.

Big win: kids love the cookie element, adults love the coffee kick, and hosts love that it slices neatly or portions perfectly in jars. This is also a perfect fit for holiday menus and Italian Dinner Party Desserts lists when you want something different but still elegant.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the recipe card at the end has exact quantities). I’ll explain what role each plays so you understand how and why to tweak things.

Biscoff cookies (Speculoos / Lotus) — These are your “ladyfinger” replacement. Their warm, caramel-spice profile is the signature of this dessert and they soak nicely without falling apart if dipped briefly. They’re essential for the Biscoff Tiramisu identity.
Strong coffee or espresso — The soak. Use cooled strong coffee or espresso for authentic tiramisu flavor. If you prefer no coffee, milk or chai works as an alternative.
Mascarpone cheese — The creamy backbone. Mascarpone gives that classic tiramisu mouthfeel. If unavailable, room-temp full-fat cream cheese will work in a pinch.
Heavy cream — Whipped into soft peaks, it lightens the mascarpone and makes the filling airy. The whipped cream is what lets this be an Easy Biscoff Tiramisu without eggs.
Biscoff cookie butter (speculoos spread) — This is the cheat-code flavor amplifier. Swirl or fold some into the mascarpone for bold cookie-butter notes. You can use more or less depending on how cookie-forward you want the dessert.
Sugar & vanilla — Simple sweeteners and fragrance; keep sugar modest because Biscoff itself is sweet.
Cocoa powder / crushed Biscoff — For finishing. Cocoa gives the classic tiramisu silhouette; crushed Biscoff adds texture and extra cookie flavor.
Optional liqueur (rum, brandy, or coffee liqueur) — For adults only: a splash in the coffee soak or the mascarpone cream adds depth and holiday warmth.

Pro tip: quality ingredients matter here — decent mascarpone and real Biscoff cookie butter make this feel gourmet, even though it’s easy.

How to Make It

This step-by-step is set up so you can copy/paste and get right to work. I include both baking-dish and individual cup instructions.

Step 1 — Whip the Biscoff mascarpone cream

Chill your mixing bowl and beaters for 10 minutes if possible — cold equipment helps heavy cream whip faster.
Whip heavy cream with a small amount of sugar to soft peaks. Set aside.
In a separate bowl, soften mascarpone (bring it close to room temp so it’s easy to stir). Fold in vanilla and a couple of tablespoons of Biscoff cookie butter until smooth.
Gently fold the whipped cream into the mascarpone mixture until light and airy. Taste and add a touch more sugar or cookie butter if you want it sweeter or richer. Bold tip: don’t overwhip the mascarpone mixture — it can split if you’re too rough.

Step 2 — Prepare the coffee soak

Brew strong coffee or espresso and let it cool. If you like, stir in a splash of rum or coffee liqueur. Pour the soak into a shallow dish for easy dipping.

Step 3 — Assemble the tiramisu (baking dish)

Quickly dip each Biscoff cookie in the coffee for 1–3 seconds (don’t soak — they’ll disintegrate). Line the bottom of a 9×6 or similar baking dish with a single layer of dipped cookies.
Spread about half the mascarpone-Biscoff cream over the cookie layer and smooth with an offset spatula.
Repeat with a second cookie layer and top with remaining cream. Smooth the surface.
Dust with cocoa powder or sprinkle crushed Biscoff cookies. Chill at least 6 hours — overnight is ideal.

Step 4 — Individual dessert cups (mini tiramisu)

Dip cookies and break into pieces as needed to fit glass jars.
Layer cookie pieces, cream (pipeable is easiest), and optionally a small spoonful of cookie butter between layers. Repeat to create two or three thin layers.
Finish with cocoa or crushed Biscoff and chill.

Bold tip: this dessert tastes far better after a night in the fridge — flavors meld and cookies soften to the perfect texture.

How to Make Biscoff Tiramisu Dessert Cups (quick variant)

Use 7-oz jars.
Pipe the cream for neater layers.
For a textural pop, add a thin layer of crushed cookies between the layers rather than whole cookies.
Chill at least 4 hours. These are perfect for parties or gifting.

Pro tips & troubleshooting

Don’t over-whip mascarpone — if the mixture looks grainy, gently fold rather than blitz. Overwhipping can cause separation.
Dip cookies briefly. 1–3 seconds in coffee is enough; Biscoff softens faster than ladyfingers. If you like a softer cake, dip a touch longer, but proceed carefully.
Chill well. This is not a “serve immediately” dessert. Plan ahead and make it the day before.
Adjust cookie butter intensity. Start with 2 tablespoons in the filling, then up to ½ cup if you want a punchier cookie flavor. I often do a swirl so each bite varies.
No coffee? Use milk, chai, or hot chocolate as a soak for a milder, kid-friendly version.
Alcohol note: If serving kids or avoiding alcohol, skip liqueur. If adding, don’t overdo it — 1–2 tablespoons is plenty for a 9×6 pan.

Variations to try

Biscoff Tiramisu With Ladyfingers — Combine classic ladyfingers with Biscoff cookies for contrast: one layer of each. That gives both the classic tiramisu texture and the cookie spice. (Yes, you can do that.)
Biscoff Tiramisu Recipe With Mascarpone & Chocolate — Add a thin ganache layer between the cream layers for an ultra-decadent version.
Vegan Biscoff Tiramisu — Use coconut whipped cream, vegan cream cheese, and vegan Biscoff-style cookies. It won’t be identical, but it’s delicious.
Mini fruit twist — Add sliced strawberries between one cookie and cream layer for a seasonal contrast.
Spiced up — sprinkle a pinch of cinnamon in the cocoa top for warmer spice notes.

Serving suggestions

Garnish with whole Biscoff cookies placed at an angle on top of the dish or cups for drama.
Dust with cocoa just before serving to prevent it absorbing moisture and turning muddy.
Serve with espresso or mulled wine for an adult dessert course — the coffee in the tiramisu and a hot drink pair like a dream.
For a party, put the dessert cups on a tray with small spoons and a dusting of cocoa right before guests arrive.

How to Store & Make Ahead

Make-ahead: Assemble and refrigerate for up to 3 days. Tiramisu actually improves overnight as the flavors marry.
Cover carefully: Press plastic wrap directly onto the surface to prevent a dry crust from forming, or use a lid if your dish has one.
Freezing: I don’t recommend freezing the assembled tiramisu — the texture of mascarpone changes. If you must, freeze the base layers separately and assemble with fresh cream when ready.
Transporting: For picnics, assemble in individual jars and keep chilled in a cooler.

Recipe Tips & Notes (quick reference)

Chill your cream and bowl before whipping for faster results.
Quality mascarpone = better result. Scrimping here shows.
Taste and adjust the sweetness — Biscoff and Biscoff cookie butter are already sweet, so start modest.
If mascarpone splits, try gently folding in a little whipped cream to rescue texture.
Use freshly brewed, cooled coffee for best aroma. Instant can work in a pinch.

Frequently Asked Questions

What is Biscoff?

Biscoff (Lotus) are spiced speculoos cookies with warm cinnamon and caramel notes. They’re the superstar of this recipe. If you can’t find Lotus, look for any Speculoos cookie.

How long should I dip the cookies?

Usually 1–3 seconds in cooled coffee. Biscoff softens quickly; don’t soak or they’ll fall apart.

Can I make this without mascarpone?

Yes — full-fat cream cheese can stand in, but mascarpone gives a silkier, more traditional mouthfeel. Mix cream cheese with a little sour cream to lighten it if you swap.

Is this the same as classic tiramisu?

It’s a riff: the technique is the same but the cookie choice (Biscoff) and cookie butter twist give it a warmer, spicier flavor profile.

Can I add booze?

Yes. A tablespoon or two of rum, brandy, or coffee liqueur in the coffee or the cream adds depth.

Final thoughts — why this belongs on your dessert rotation

Biscoff Tiramisu Recipes like this one check a lot of boxes: they’re showy but simple, make-ahead friendly, and universally appealing. Whether you’re building an Italian Dinner Party Desserts lineup, searching for a crowd-pleasing potluck contribution, or just want to make something decadent with minimal effort, this dessert delivers on flavor and looks.

If you love cookie butter and crave a twist on tiramisu, this is your new go-to. It’s easy to scale, simple to customize, and reliably delicious. Make it in a baking dish for a family dessert or portion into jars for elegant individual servings. Either way, plan on leftovers being politely — or not so politely — claimed.

Bold tip: Assemble the night before and let it rest — the texture and flavor will reward your patience.

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