Biscoff Tiramisu Recipe

If you’re anything like me and love a dessert that’s creamy, luscious, and with that unmistakably cozy flavor of Biscoff, this Biscoff Tiramisu Recipe is going to knock your socks off. It’s the perfect blend of rich mascarpone cream and that signature caramel-spiced cookie butter, layered with coffee-soaked Biscoff cookies for an indulgence that’s surprisingly easy to pull together. Stick around—I’ll walk you through everything you need to know so you can nail this fan-freaking-tastic dessert right in your own kitchen.

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Ingredients & Why They Work

Every ingredient here plays a part in creating that irresistibly rich, smooth texture and luscious Biscoff flavor. When shopping, go for quality mascarpone and a good Biscoff cookie butter—you’ll notice the difference in flavor depth and creaminess.

• Mascarpone Cheese: The star of tiramisu’s creamy filling; make sure it’s chilled and fresh for the best texture.
• Biscoff Cookie Butter: Adds that signature cinnamon-spiced caramel flavor; using a quality brand makes all the difference.
• Granulated Sugar: Just enough to balance sweetness without overpowering—feel free to adjust.
• Vanilla Extract (Optional): Adds subtle warmth and rounds out the flavor.
• Salt (Optional): A tiny pinch sharpens and enhances the other flavors.
• Heavy Whipping Cream: Whipped to stiff peaks to give a light yet creamy texture that holds its shape perfectly.
• Biscoff Cookies: These are dipped quickly in coffee for soaking—a must-have for the layered structure and crunch.
• Strong Coffee or Espresso: The soak gives that tiramisu coffee kick and balances the sweetness of the cookie butter.

Tweak to Your Taste

I love experimenting with this Biscoff tiramisu, and sometimes I tweak it depending on the occasion or who I’m serving it to. This recipe is like a blank canvas that’s begging for your personal twist—trust me, you’ll enjoy making it your own.

• Younger Crowd-Friendly: Skip the espresso if you’re making it for kids or caffeine-sensitive friends, and use decaf coffee or milk with a hint of cinnamon.
• Extra Chocolatey: I sometimes dust cocoa powder on top or sprinkle some dark chocolate shavings to get a richer vibe.
• Nutty Add-On: Toasted hazelnuts or almonds sprinkled between the layers add a fantastic crunch and nutty aroma.
• Dairy-Free Version: I’ve experimented with coconut cream and dairy-free mascarpone alternatives, though the classic creaminess isn’t quite the same—but still delicious!

Step-by-Step: How I Make Biscoff Tiramisu Recipe

Step 1: Whip up the Biscoff Mascarpone Cream

Start by placing your chilled mascarpone cheese, Biscoff cookie butter, sugar, pinch of salt, and vanilla (if you’re using it) into a clean bowl. I like to whisk these for about 30-60 seconds—just until it’s smooth and creamy. Be careful here; overmixing can make the mascarpone separate, which means a less smooth cream. Once it’s just blended, add your cold heavy cream right into the same bowl and whisk at medium speed until you get stiff peaks. This usually takes 1-2 minutes with my hand mixer. The texture should be thick enough to pipe if you want, but still delicate and velvety.

Step 2: Soak and Layer Those Biscoff Cookies

Pour your strong coffee or espresso into a shallow bowl. Quickly dip each Biscoff cookie for 1-2 seconds—don’t let them get soggy! The key is a fast dunk, so they absorb just enough coffee without falling apart. I like to arrange about two cookie layers at the bottom of my serving dish or individual cups. To fill in the gaps, I chop a few cookies into smaller pieces—this step really gives a neat, even base.

Step 3: Layer with Cream and Repeat

Spoon half of your mascarpone cream evenly over the cookie layers and smooth it out gently. Then repeat the dipping and layering of another two Biscoff cookie layers, followed by the remaining cream. If you’re feeling fancy, you can pipe the last bit of cream on top using a french star tip—it makes for a pretty presentation. Once assembled, pop your tiramisu in the fridge to chill for at least 4 hours or, better yet, overnight. Patience pays off here—the flavors meld beautifully.

Step 4: Decorate and Serve

Just before serving, sprinkle some crushed Biscoff cookies on top and drizzle warmed cookie butter for that gorgeous finishing touch. If you want to get closer to traditional tiramisu, dust over a little cocoa powder as well. Trust me, the presentation delights as much as the taste!

How to Serve Biscoff Tiramisu Recipe

Garnishes

I’m a big fan of keeping it simple: crushed Biscoff cookies and a drizzle of warm cookie butter are my go-to garnishes. Sometimes I sprinkle a little cinnamon or cocoa powder for an extra touch. For special occasions, a few edible gold flakes or chocolate curls add a wow factor that guests love.

Side Dishes

This dessert is pretty rich, so I usually serve it with light, fresh bites like a citrus salad or roasted nuts. A cup of espresso or a sweet dessert wine complements the tiramisu beautifully, balancing the sweetness and spice.

Creative Ways to Present

For birthdays or big gatherings, I love making this in individual clear cups or jars. It’s so pretty to see those layers peek through the glass, and guests adore the personal touch. Another time, I piped the cream in a decorative swirl on top and garnished with mini Biscoff cookies, which really elevated the look for a festive party.

Make Ahead and Storage

Storing Leftovers

I store leftover Biscoff tiramisu tightly covered in its original dish or an airtight container in the fridge. It keeps wonderfully fresh for up to 3 days, and the flavors only get better as it sits. Just remember to keep it chilled to maintain that perfect creamy texture.

Freezing

Freezing isn’t my go-to for this dessert because the cream can change texture after thawing, but if you do freeze it, make sure it’s wrapped really well to prevent freezer burn. Thaw overnight in the fridge before serving, and it’s best enjoyed within a week.

Reheating

This tiramisu is meant to be served chilled, so reheating isn’t recommended. Just bring it out of the fridge about 10 minutes before serving to take the chill off slightly for the best flavor and texture.

FAQs

Final Thoughts

This Biscoff tiramisu recipe has become my go-to for easy, crowd-pleasing desserts. It feels fancy but doesn’t require hours in the kitchen, which is a total win in my book. If you love cozy, rich flavors with a little twist on the classic tiramisu, you really can’t go wrong here. I hope you enjoy making and sharing this as much as I do—there’s nothing better than the smiles when you bring this beauty to the table. So grab those Biscoff cookies and mascarpone, and let’s get dessert sorted!

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