This Biscoff Tiramisu is a delicious twist on the classic Italian dessert, layering espresso-soaked Biscoff cookies with a rich and fluffy Biscoff mascarpone cream. It’s sweet, spiced, creamy, and unbelievably easy to throw together. If I’m ever looking for a no-bake dessert that truly impresses, this one never fails to deliver.

Why You’ll Love This Recipe

I love how effortless this Biscoff Tiramisu is to make while still tasting like something from a fancy bakery. The combination of cookie butter, mascarpone, and espresso creates deep, cozy flavors with a hint of caramel and spice. Since there’s no baking involved, it’s ideal for hot days or for prepping in advance for a crowd. Plus, I can easily scale it down if I want a smaller portion or make individual servings in cups or jars.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3.5 packs of Biscoff cookies

• 4 cups of whipping cream

• 16 oz mascarpone

• 1 cup Biscoff cookie butter

• 4 tbsp granulated sugar

• Pinch of salt

• Splash of vanilla extract

• Espresso (for dipping cookies)

Directions

1. In a large bowl, I mix together the mascarpone, Biscoff cookie butter, granulated sugar, vanilla extract, and a pinch of salt using an electric mixer until just combined.

2. I pour in the chilled whipping cream and continue to mix on high speed until stiff peaks form.

3. In a separate dish, I quickly dunk each Biscoff cookie in espresso and double-layer them in the bottom of a 9×13-inch casserole dish.

4. I spread half of the Biscoff cream mixture over the soaked cookies.

5. I repeat the process with another double layer of espresso-dipped cookies.

6. I add the rest of the cream mixture on top.

7. For the topping, I go with crushed Biscoff cookies, a dusting of cocoa powder, or even piped cream if I have some left over.

8. I chill the tiramisu overnight, or at least for several hours, before serving.

Servings and timing

This recipe makes about 12 to 14 servings, perfect for feeding a crowd. It takes around 30 minutes to assemble, but I always allow at least 6 hours of chilling time—overnight is even better to let the flavors develop.

Variations

• I sometimes swap the espresso for decaf or coffee alternatives if I’m serving kids.

• For extra flavor, I add a splash of coffee liqueur like Kahlúa to the espresso.

• To cut down on richness, I reduce the amount of cream and increase the mascarpone slightly.

• I’ve also tried layering it in individual jars or glasses for a cute presentation—great for parties.

• Chocolate shavings or a drizzle of Biscoff spread over the top make a lovely finishing touch.

Storage/Reheating

I store any leftovers in the refrigerator, tightly covered, for up to 4 days. Since it’s a no-bake dessert, there’s no need for reheating. I just make sure it’s well chilled before serving. If I’m making it ahead, I always wait to add the topping until right before serving to keep it fresh and crunchy.

FAQs

How long should I soak the Biscoff cookies in espresso?

I give each cookie a quick dip—just a second or two. They absorb liquid fast and can fall apart if left in too long.

Can I make this tiramisu ahead of time?

Yes, I always make it at least the night before. It tastes even better after sitting overnight in the fridge.

Can I freeze Biscoff tiramisu?

Technically yes, but I don’t recommend it. The cream can lose its texture when thawed. It’s best enjoyed fresh or within a few days of making it.

What can I use instead of mascarpone?

Cream cheese can work in a pinch, but I prefer mascarpone for the smooth, mild flavor it brings. If using cream cheese, I let it soften first and beat it until smooth.

Do I need to use all the cream mixture?

Not at all. This recipe makes a generous amount of cream. I sometimes save some for topping cupcakes or spreading on toast—it’s delicious.

Conclusion

This Biscoff Tiramisu is everything I want in a dessert: easy, indulgent, and crowd-pleasing. Whether I’m making it for a gathering or just treating myself, it’s a sweet and spiced dessert that never lasts long in my fridge. Once chilled and served, it speaks for itself—decadent, creamy, and unforgettable.