Prepare to be amazed by our Biscoff Tiramisu, a tasty twist on the traditional Italian dessert that will transport your taste buds to dessert paradise! Combining the rich and buttery goodness of Biscoff cookies with layers of velvety cream and a hint of espresso, each bite is an absolutely heavenly experience.

Whether you’re a fan of classic tiramisu or you’re looking to explore new dessert horizons, our Biscoff Tiramisu is sure to knock your socks off. It’s a dessert masterpiece that’s perfect for special occasions or anytime you’re in the mood to treat yourself to an indulgent dessert!

Overhead image of layered Biscoff tiramisu on a plate.

What Is Biscoff Tiramisu?

An irresistible mash-up of desserts, Biscoff Tiramisu takes a classic tiramisu dessert and replaces the ladyfinger cookies with Biscoff cookies and a layer of cookie butter, too. The result is a decadent recipe that has the creamy texture of tiramisu with the sweet flavor of Biscoff. 

As if that wasn’t enticing enough, this dessert is: 

  • Made with less than ten simple ingredients
  • Created with zero baking required
  • Great to prepare in advance
  • Excellent for feeding a crowd
  • Perfect for every occasion

Ingredients You’ll Need

For this easy Biscoff tiramisu recipe, we used just a handful of ingredients to create the classic texture you love without a slight twist on the taste. Here’s what you need: 

  • Biscoff Cookies – These form the base of the dessert, providing a bit of crunch and helping it hold its shape. 
  • Sugar – Regular granulated sugar helps sweeten the filling, mitigating some of the tanginess of the cheese. 
  • Mascarpone Cheese – This is a crucial component in any tiramisu recipe. For the best results, make sure it’s full-fat and plain. 
  • Espresso or Strong Coffee – Feel free to use decaf, if preferred. 
  • Heavy Cream – Combined with the mascarpone, this makes for the fluffiest, smoothest, dreamiest consistency. 
  • Biscoff Cookie Butter – Not found in your average tiramisu, this is our secret weapon for adding an extra element of sweet, spicy flavor that makes this dessert utterly irresistible. 
  • Vanilla Extract – Use pure, high-quality vanilla to enhance the flavor of the rest of the ingredients. 
  • Cocoa Powder – Technically optional but highly recommended, we dust a light layer of cocoa on top for a final touch of rich chocolate you’ll love. 

How to Make Biscoff Tiramisu 

Tiramisu may look super fancy, but it’s actually incredibly easy to make, and you don’t even have to turn on your oven! Here’s how it’s done: 

  1. Create the Filling. In a large bowl, add the heavy cream, sugar, cookie butter, mascarpone, and vanilla extract. Use a hand mixer or stand mixer to blend the ingredients until stiff peaks form. 
  2. Make the Espresso or Coffee. Let cool completely. 
  3. Soak the Cookies. Dip two cookies into the espresso at a time, and arrange them in a single layer in the bottom of a baking dish
  4. Layer. Part of the cream mixture on top, and repeat the process, finishing with a final layer of the cream filling. Then, dust the cocoa powder on top. 
  5. Chill. Cover the dish with plastic wrap, and transfer it to the freezer to chill. 
  6. Serve. Slice the Biscoff tiramisu into squares, and enjoy chilled! 
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Biscoff tiramisu in a baking dish with a square missing.

Tips and Tricks 

  • Use Room Temperature Ingredients. For the best results, allow all your ingredients to come to room temperature before you begin to assemble the dessert. This will allow for easier mixing, creating an ultra-fluffy filling. 
  • Don’t Oversoak the Cookies. Dunk the cookies in the espresso just long enough for them to be completely coated. Then, be sure to let any extra liquid drip off before arranging them in the baking dish. Otherwise, your cookies are likely to become soggy. 
  • Allow Plenty of Chilling Time. You want your Biscoff tiramisu to chill in the fridge for at least four hours. However, it’s best when left in the fridge overnight. This allows for the dessert to set and all of the flavors to meld together. 

Storage Options

This Biscoff tiramisu recipe is actually best when made 24 hours in advance! However, it also stores well if you have leftovers or want to prep farther ahead. 

  • Refrigerator: Keep your dish covered with plastic wrap, and store it in the fridge for up to two to three days.
  • Freezer: If you plan on freezing your dessert, leave off the cocoa powder until just before serving. Then, wrap it in clingwrap followed by aluminum foil, and keep it frozen for up to three months
  • To Serve: Thaw your tiramisu in the fridge overnight. Then, add your cocoa powder, and enjoy!
Close up image of a slice of Biscoff tiramisu on a plate.

Common Questions About Easy Biscoff Tiramisu

What is Biscoff? 

Biscoff spread is a peanut butter or Nutella-like spread that is made from Speculoos cookies. These popular treats are a type of buttery, brown sugar cookie that is flavored with warm spices. Essentially, Biscoff is like spreadable cookies. 

What does Biscoff taste like? 

Kind of like gingerbread but sweeter, Biscoff has the rich, sugary flavor of brown sugar with notes of warm spices like cinnamon and nutmeg. 

Do you have to use alcohol in tiramisu? 

We don’t! Traditional tiramisu recipes often contain alcohol like dark rum, but we don’t find it necessary to include for a delicious dessert. 

Are there raw eggs in tiramisu? 

In most traditional tiramisu recipes you’ll find raw egg yolks, but we don’t use them in this simplified version. You still get all the flavor you love, and it’s totally safe to eat! 

More Tiramisu Recipes You’ll Love

If you loved the blissful flavors of our Biscoff Tiramisu recipe, check out our other tantalizing tiramisu variations!

A slice of Biscoff tiramisu on a plate.

Biscoff Tiramisu Recipe

4.83 from 40 votes
Author: Food Dolls
Servings: 12 servings
Prep: 15 minutes
Chill Time: 4 hours
Total: 4 hours 15 minutes
Learn how to make Biscoff tiramisu with just nine ingredients for a fun twist on everyone’s favorite Italian dessert!


  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup Biscoff cookie butter
  • 8 ounces mascarpone cheese
  • 1 Tablespoon vanilla extract
  • 1 cup freshly brewed strong coffee or espresso cooled
  • 2 packages Biscoff cookies
  • Cocoa powder for dusting


  • In a large bowl, combine the heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, cinnamon and vanilla extract. Using a hand mixer or stand mixer, blend the ingredients on high speed until the mixture forms stiff peaks.
  • Take 2 Biscoff cookies at a time and dip them into the cooled coffee or espresso. Allow any excess liquid to drip off. Line the dipped cookies in a 9×9 baking dish, forming a single layer.
  • Spread half of the cream mixture over the layer of cookies. Repeat the process by dipping another 2 cookies at a time in the espresso mixture and creating a second layer on top of the cream.
  • Finish by spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff Tiramisu with cocoa powder.
  • Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.Before serving, cut into portions and enjoy the delicious Biscoff Tiramisu chilled.
  • Store in an airtight container in the fridge for up to 2-3 days or in the freezer for up to 3 months.


Serving: 1serving | Calories: 310kcal | Carbohydrates: 18g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 64mg | Sodium: 27mg | Potassium: 47mg | Fiber: 0.02g | Sugar: 16g | Vitamin A: 849IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.83 from 40 votes (35 ratings without comment)

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Recipe Rating


  1. You say to dip the cookies 2 at a time is it then a single layer of the cookies or 2 stacked for the cookie layer. I love Biscoff so looking forward to trying this!

    1. 5 stars
      I thought the same thing about the layers of cookies. I put one layer on the bottom, then continued with two layers is cookies. I prefer it with two layers of cookies instead is one. So delicious !!! Thank you.

    2. This recipe sounds delicious but what is Biscoff cookie butter!? I have never heard of it? Is it purchased or do you make it at home….?

      1. It’s a type of cookie butter made from Biscoff cookies! It’s usually in the bakery section or nut butter section of your local grocery store. 😊

        Alia & Radwa

      1. An update – the 9″ springform pan was great. In fact, I’m going to use a smaller one next time to get a little more “height” to it. Great recipe and use of the “airplane” cookies!

        1. It’s typically in the bakery section or nut butter section of most grocery stores! Or, you can find it online. 😊
          Happy holidays to you as well!

          Alia & Radwa

  2. How long does it take to get stiff peaks? The first time I made it, it was fluffy and turned out great. The second time it was like oatmeal. Not sure if I beat it too long? I let the ingredients get to room temp like you recommended.

    1. Usually no longer than 4-5 minutes. It is possible to whip too much which could have caused the texture. You’ll want to make sure to stop as soon at the tips of the mixture stand stright!

      Alia & Radwa

  3. 5 stars
    I made this recipe a couple of weeks ago. Oh boy! Biscoff supply will go down in my area soon since my family can’t get enough of this dessert. Suler easy and yet decadent!

  4. 5 stars
    So delicious and easy to put together! I’ve made it 3 times in the past month. Definitely a crowd pleaser 😋

  5. Hi! Can’t wait to make this delicious dessert! But in the ingredient list, you have 1 tablespoon of vanilla and 2 teaspoons of espresso powder. In the directions, it states I tablespoon of espresso mixed with hot water. So is it 1 tablespoon of espresso or 2 teaspoons? I want to make sure I do right by recipe. Thanks for your help! 😊

    1. Hi Mary! You can use 1-2 tsps of espresso dissolved in 1 cup of hot water to suit your flavor preferences. 😊

      Alia & Radwa

      1. I do NOT like coffee. Any suggestions for another liquid I could dunk the cookies in????? Thanks for sharing your delish ideas w/us!

  6. In the video it shows cream cheese or mascarpone being added. In the recipie. Explain please?

    1. Good catch! It’s 8 oz mascarpone cheese, the recipe has been updated. Let us know how it turns out!