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Biscoff Tiramisu Recipe

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4.1 from 65 reviews

This Biscoff Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of creamy mascarpone infused with Biscoff cookie butter, drenched ladyfingers, and a spiced sugar syrup. With rich flavors of cinnamon, nutmeg, and vanilla, this no-bake dessert requires chilling overnight for the perfect firmness and indulgence.

  • Total Time: 8 hours 40 minutes
  • Yield: 9 servings

Ingredients

Syrup

  • 1 Cup water
  • 1 Cup granulated sugar
  • ½ Cup light brown sugar
  • ½ Teaspoon vanilla extract
  • ¼ Teaspoon allspice
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon cinnamon
  • 1/8 Teaspoon ground cloves

Mascarpone Filling

  • 3 ⅓ Cups heavy whipping cream (chilled)
  • 18 Ounces mascarpone cheese (chilled)
  • ½ Cup powdered sugar
  • 3 to 4 Tablespoons Biscoff cookie butter
  • 1 Pinch salt (optional)

Assembly

  • 28 ladyfingers
  • 12 or 13 Biscoff cookies (regular size)
  • ¼ to ½ Cup Biscoff cookie butter (melted, for drizzle)
  • 1 to 2 Ounces Biscoff cookies (crushed into crumbs, for topping)

Instructions

  1. Make the Syrup: Combine the water and both sugars in a saucepan. Simmer on medium-low heat for 5 minutes, stirring occasionally. The mixture should come to a simmer, but not boil.
  2. Add Spices: Remove the saucepan from heat and stir in vanilla, allspice, nutmeg, cinnamon, and ground cloves. Let the syrup cool to room temperature or refrigerate for up to 3 days.
  3. Beat the Cream: In a medium bowl, beat the chilled heavy whipping cream on medium-low speed for 3 to 4 minutes until soft-medium peaks form. If not reaching soft peaks, increase speed to high for 30 to 60 seconds while watching closely.
  4. Mix in Sugar and Salt: Add powdered sugar and optional salt to the whipped cream on low speed and mix until just combined without over-mixing.
  5. Prepare Mascarpone Mixture: In a separate bowl, fold together the cold mascarpone cheese and 3 to 4 tablespoons of Biscoff cookie butter using a spatula until well combined.
  6. Divide the Filling: Portion 1 to 1 ½ cups of the mascarpone filling into each of 3 separate bowls for layering, reserving some for topping.
  7. Prepare for Dipping: Pour the cooled syrup into a shallow glass bowl for dunking cookies.
  8. Dunk Biscoff Cookies: Dip each Biscoff cookie into the syrup for 1 to 2 seconds until just wet. Arrange about 12 cookies to cover the bottom of a 9-inch square glass pan.
  9. Layer Mascarpone: Spread one bowl of mascarpone mixture evenly over the arranged Biscoff cookies.
  10. Dunk Ladyfingers: Quickly dunk 14 ladyfingers in the syrup, letting excess drip off before layering them on top of the mascarpone layer.
  11. Spread Mascarpone: Spread the second bowl of mascarpone filling evenly over the ladyfingers.
  12. Second Ladyfinger Layer: Dunk and drain the remaining 14 ladyfingers, then add them on top of the mascarpone layer.
  13. Final Mascarpone Layer: Cover the second ladyfinger layer with the remaining mascarpone filling.
  14. Decorate with Piping: Using a piping bag fitted with a star tip, pipe dollops of the reserved mascarpone filling evenly over the top layer.
  15. Drizzle Cookie Butter: Melt Biscoff cookie butter and allow it to cool slightly. Drizzle over the piped dollops carefully to avoid collapse.
  16. Sprinkle Cookie Crumbs: Sprinkle crushed Biscoff cookie crumbs evenly on top for added texture and decoration.
  17. Chill: Refrigerate the tiramisu for at least 8 hours or overnight to let it firm up and flavors meld before serving.

Notes

  • Use chilled heavy cream and mascarpone for best whipping results.
  • Do not over-soak the cookies to prevent sogginess; a quick dip is sufficient.
  • The Biscoff syrup can be made up to 3 days in advance and stored in the fridge.
  • Allow the melted cookie butter to cool slightly before drizzling to maintain the structure of the cream dollops.
  • Letting the tiramisu chill overnight improves texture and flavor integration.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://ellarecipe.com/biscoff-tiramisu-recipe/