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Biscoff Tiramisu

A creamy, no-fuss Biscoff tiramisu that blends cookie butter and mascarpone, perfect for quick weeknight desserts or last-minute guests.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dessert Components
  • 1 cup Biscoff Cookie Butter Adds creaminess and a delightful caramel flavor; can be replaced with other brands of cookie butter.
  • 1 cup Mascarpone Cheese Ensure it’s at room temperature for easy mixing.
  • 1 cup Heavy Cream Essential for a light texture; whip to stiff peaks for best results.
  • 1/4 cup Sugar Adjust according to your taste, especially if using sweet cookie butter.
  • 16 cookies Biscoff Cookies The backbone of this dessert; ladyfingers can be used as a substitute.
  • 1 cup Coffee Helps to soak the cookies for that classic tiramisu flavor.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; a little goes a long way!
  • 1 pinch Salt Elevates the sweetness of the tiramisu.
  • 2 tablespoons Cocoa Powder For dusting on top, adding a lovely finish.

Method
 

Preparation
  1. Brew and cool the coffee; pour into a shallow bowl.
  2. Whip the heavy cream to stiff peaks and set aside.
  3. Beat mascarpone, Biscoff cookie butter, sugar, vanilla, and salt until smooth.
  4. Fold whipped cream gently into the mascarpone mixture until fully combined.
Assembly
  1. Quickly dip each Biscoff cookie into coffee for 1–2 seconds and arrange a layer in your dish.
  2. Spread a third of the cream mixture over the cookie layer evenly.
  3. Repeat with another coffee-dipped cookie layer and another third of the cream.
  4. Finish with a final cookie layer and the remaining cream spread smooth on top.
  5. Dust the surface with cocoa powder using a fine sieve.
Chilling
  1. Cover and refrigerate for at least 2 hours, ideally 4, before serving.

Notes

Serve chilled directly from the dish in small slices or spoons for individual portions. Pair with strong coffee or dessert wine. Store covered in the refrigerator for up to 3 days. For freezing, use an airtight container and thaw in the fridge overnight before serving. Press plastic wrap directly onto the surface before covering the dish.