This Biscoff Tiramisu has been a labor of love. After months of testing, tweaking and taste-testing (the best part), we finally landed on the perfect combination of flavors and textures that felt true to the Tiramisu we had in Italy (without the Biscoff, of course). It's silky, rich and full of that caramel-spiced Biscoff magic — and it works beautifully in three different ways. For a traditional Tiramisu, use the recipe below and skip the Biscoff for the best Tiramisu you'll have (outside of Italy).
For a family - friendly version, we used rich, cozy hot chocolate in place of espresso. For coffee lovers, the classic espresso layer is unbeatable. And for a grown-up twist, add a splash of Baileys to the espresso for just the right touch of indulgence. No matter which route you take, you'll end up with a no-bake dessert that disappears as quickly as it comes together.
Biscoff Tiramisu (Three Ways: Hot Chocolate, Espresso, or Baileys)
Perfected after months of testing — a silky, no-bake dessert layered with caramel-spiced Biscoff magic.
Servings: 8–10
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes
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Ingredients
For the Cream Layer
300ml heavy cream, cold
8 oz mascarpone cheese, softened
3 tablespoons granulated sugar
2 room temperature egg yolks
1/2 cup room temperature water
1 tsp vanilla extract
2 tablespoons Biscoff Cookie Butter
For the Cookie Layers
Biscoff cookies
Lady Fingers/Savoiardi
1 cups hot chocolate (for kid-friendly) OR brewed espresso (for classic) OR brewed espresso mixed with 2 Tablespoons of Baileys Irish Cream.
For the Topping
Crushed Biscoff cookies, crushed (for garnish)
Melted Biscoff Cookie Butter
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Instructions
1. Make the Cream Layer
In a large mixing bowl, whip the cold heavy cream and vanilla extract until soft peaks form, refridgerate.
In a separate bowl, mix 2 room temperature egg yolks.
Make the simple syrup by heating the water and granulated sugar until boils, approx. 125°F.
Slowly your simple syrup slowly into the egg mixture and whip.
Add mascarpone and continue to whip until smooth and fluffy.
Remove the whipped heavy cream mixture from the fridge and fold into this mixture, be careful not to over mix.
Put a 1/4 of the mixture to the side and add 2 tablespoons of Biscoff Cookie Butter (this will be used for the top layer of cream.
2. Prep the Dipping Liquid
If making the kid-friendly version, prepare hot chocolate and let it cool slightly.
For the classic version, brew espresso and let it cool slightly.
For the Baileys twist, mix cooled espresso with Baileys.
3. Assemble the Layers
Quickly dip each Biscoff cookie into your chosen liquid — just 1–2 seconds per side so they soften without falling apart.
Arrange a layer of dipped cookies in the bottom of your serving dish (9x9 pan or similar).
Spread half of the cream mixture (without the Biscoff Cookie Butter) evenly over the cookies.
4. Repeat with Lady fingers/Savoiardi
Quickly dip each Lady finger/Savoiardi into your chosen liquid — just 1–2 seconds per side so they soften without falling apart and lay on top of the cream mixture.
Then spread the cream mixture containing the Biscoff Cookie Butter on top.
5. Garnish & Chill
Melt a little Biscoff Cookie Butter in the microwave 10 seconds, and place in a piping bag. If you do not have a piping back, a zip lock bag will work by cutting off the corner slightly. draw straight lines back and forth and then use a pick to create the lines in the opposite direction creating the design shown.
Sprinkle crushed Biscoff cookies along the edges and a Biscoff cookie on top for decor.
Cover and refrigerate for at least 4 hours, or overnight for best flavor.
6. Serve
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
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Tip:
For individual portions, layer in clear glasses or jars for a café-style presentation. Perfect for parties, gifting, or a make-ahead dessert.
