Biscoff Tiramisu

If you love classic tiramisu and you love Biscoff cookies, this recipe brings both together in one dessert.

Instead of ladyfingers, we use Biscoff cookies dipped in coffee. The cream layer also has Biscoff spread mixed in, so you get that warm caramel flavor in every bite.

It takes a bit of time to make, but most of that is just waiting for it to chill in the fridge. The actual work is pretty simple.

The result is a creamy, rich dessert with soft cookie layers and a nice coffee flavor running through it. The Biscoff spread drizzle on top makes it look really nice too.

This is a great dessert to make a day ahead for a dinner or special occasion, since it actually tastes better after sitting overnight.

Why You’ll Love It

Double Biscoff Layers – Both the cream filling and the cookie base bring that signature caramelized spiced flavor in every single bite.

Silky Mascarpone Texture – Folding whipped cream into the mascarpone keeps the filling light and cloud-like instead of dense or heavy.

Make Ahead Magic – It needs to chill for at least 6 hours so you can prep it the night before any gathering.

Recipe Ingredients

For the Biscoff Cream

• 3 large Egg Yolks
• 1/3 cup Granulated Sugar
• 1 lb Mascarpone Cheese (room temperature)
• 1 1/4 cups Heavy Cream (cold)
• 1/3 cup Biscoff Spread (creamy)
• 1 tsp Vanilla Extract

For the Assembly

• 1 cup Strong Brewed Coffee (cooled)
• 2 (8.8 oz) packages Biscoff Cookies (about 32 cookies)
• 2 tbsp Biscoff Spread (melted, for drizzle)
• 1 tbsp Cocoa Powder (optional, for dusting)

Directions

Step 1

Whisk the egg yolks and granulated sugar together in a heatproof bowl set over a pot of gently simmering water. Whisk continuously for 3 to 4 minutes until the mixture is thick, pale, and reaches 160°F (71°C). Remove from heat and let cool for 5 minutes.

Step 2

Add the mascarpone cheese, biscoff spread, and vanilla extract to the egg mixture. Whisk vigorously until smooth and completely combined, with no streaks remaining.

Step 3

In a separate bowl, whip the cold heavy cream to stiff peaks. Fold the whipped cream into the mascarpone biscoff mixture in two additions, folding gently to keep it light and airy.

Step 4

Pour the cooled coffee into a shallow dish. Quickly dip each biscoff cookie into the coffee, just a brief half-second dip on each side. Biscoff cookies absorb liquid fast, so do not let them sit in the coffee.

Step 5

Arrange a layer of dipped cookies in the bottom of an 8×8 inch dish. Spread half of the biscoff cream over the cookies in an even layer.

Step 6

Repeat with a second layer of dipped cookies and the remaining biscoff cream. Smooth the top.

Step 7

Cover and refrigerate for at least 6 hours or overnight. Before serving, drizzle the melted biscoff spread over the top in thin lines and dust lightly with cocoa powder if desired.

My Tips

Watch the Temperature on Your Egg Yolks

The double boiler step is the most important part of this recipe. Your bowl should never touch the simmering water below it, or the yolks will scramble and turn into chunky bits instead of a smooth custard.

Keep whisking the whole time without stopping. Use a thermometer to hit exactly 160°F so the eggs are safe to eat but still silky.

Bring the Mascarpone to Room Temperature

Cold mascarpone will turn lumpy the moment you try to mix it with the warm egg base. Pull it out of the fridge at least 30-45 minutes before you start so it softens properly.

If it still feels stiff, give it a quick stir on its own first to loosen it up. This way you get a smooth cream with no little white lumps running through it.

Warm the Biscoff Spread Slightly Before Mixing

Biscoff spread straight from the jar can be thick and hard to blend evenly into the mascarpone. Pop it in the microwave for about 10-15 seconds until it’s pourable but not hot.

This helps it spread through the cream without leaving thick pockets. Just make sure it’s not steaming hot or it will melt your mascarpone and ruin the texture.

More Recipes

• Biscoff Fudgy Brownies
• Classic Tiramisu
• No-Bake Biscoff Cheesecake
• Cinnamon Roll Bread Pudding
• Tres Leches Cake

Frequently Asked Questions

Can I make this without raw eggs?

The eggs in this recipe aren’t actually raw because you whisk them over simmering water until they reach 160°F, which cooks them safely while keeping them smooth.

If you still want to skip the eggs entirely, you can leave them out and just increase the heavy cream to 1 1/2 cups, whipping it to stiff peaks before folding into the mascarpone and Biscoff mixture.