Biscoff Tiramisu Recipe

This Easy Biscoff Tiramisu Recipe is a no-bake twist on the classic Italian dessert. Featuring layers of coffee-soaked Lotus Biscoff cookies and a creamy mascarpone mixture, it’s effortless to make and unforgettable in flavor—perfect for any occasion.

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Course: Dessert

Cuisine: Italian

Prep Time: 30

Chill Time: 4

Total Time: 4 30

Servings: servings

Calories: 420kcal

Cost: $11

Equipment

8×8-inch square dish8×8-inch square dish Glass recommended for showing dessert layers
Electric or hand mixer To whip the cream easily
Mixing bowls At least two, medium and large
Rubber spatula For gentle folding of ingredients
Microwave-safe bowl For melting Biscoff spread
Shallow dish For dipping cookies into coffee

Ingredients

Cookie Layer

2 pkg Lotus Biscoff cookies 8.8 oz each
1½ cups Brewed coffee/espresso Cooled to room temp
2 tablespoon Biscoff spread Optional dissolved in coffee
1 tablespoon Vanilla extract Enhances the coffee flavor

Cream Layer

16 oz Mascarpone cheese Room temperature
1¾ cups Heavy whipping cream Whipped to stiff peaks
½ cup Granulated sugar Sweetens the cream
¼ cup Biscoff spread Adds signature flavor
1 teaspoon Vanilla extract Balances sweetness

Topping

4–5 Biscoff cookies Crushed for garnish
2 tablespoon Biscoff spread Warmed for drizzling
1 tablespoon Cocoa powder Optional for classic tiramisu finish

Instructions

Brew and cool the coffee. Add vanilla and optional Biscoff spread.
Beat mascarpone until smooth. Whip cream with sugar and vanilla.
Fold whipped cream into mascarpone. Add melted Biscoff spread.
Dip cookies in coffee and layer in dish.
Spread cream mixture over cookies. Repeat layers.
Top with crushed cookies, drizzle with Biscoff, and dust with cocoa.
Chill for at least 4 hours or overnight.
Let sit at room temp 15–20 min before serving.

Notes

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

Nutrition