Alright, let’s cut to the chase: tiramisu is amazing, but have you tried it with Biscoff? If not—what are you even doing with your life? 😅
I stumbled across this Biscoff tiramisu trend during a midnight scroll (aka the danger zone), and let me tell you—one spoonful and I was hooked. This recipe is creamy, dreamy, and packed with that rich, spiced cookie flavor we all low-key worship. It’s also super easy to make—no fancy culinary degree required.
So if you’re looking to impress guests, bribe your siblings, or just need a dessert to cry into after binge-watching a sad K-drama (no judgment), this Biscoff tiramisu is your answer.
Why You’ll Love This Biscoff Tiramisu
Let me hit you with the highlights, real quick:
- No eggs. No baking. No stress.
- Only 20-ish minutes of prep (unless you’re a snail. No offense to snails.)
- Tastes like heaven—if heaven were layered with cookies and cream.
- Perfect for parties, holidays, or your solo Netflix marathons.
Oh, and if you’re wondering whether kids love this too? Yes. They devour it like it’s going out of style.
What Is Biscoff Tiramisu Anyway?
So, traditional tiramisu = ladyfingers + espresso + mascarpone + cocoa. Classic and all… but we’re switching things up.
Biscoff tiramisu swaps out the coffee-soaked sponge fingers with Biscoff cookies (or Lotus biscuits if you wanna get fancy). You’ll still use that creamy mascarpone filling, but the flavor hits way different—in the best way possible.
Think: buttery, spiced caramel cookies soaking up layers of fluffy cream. Still Italian-inspired, but now with a Belgian twist. You get the idea.
Ingredients You’ll Need for Easy Biscoff Tiramisu
Ready to whip this baby up? Here’s your shopping list (pro tip: screenshot it):
For the Cream Layer
- 500g mascarpone cheese (room temp, always)
- 300ml heavy cream (aka double cream)
- 1/2 cup powdered sugar (adjust if your sweet tooth is unhinged like mine)
- 1 tsp vanilla extract
For the Cookie Layer
- 2 packs of Biscoff cookies (about 60-70 biscuits)
- 1 cup warm milk (for dunking; you could use coffee, but why mess with perfection?)
Topping
- Biscoff spread (optional but highly recommended)
- Crushed Biscoff cookies for garnish
- Cocoa powder (just a sprinkle for that tiramisu vibe)
How to Make Biscoff Tiramisu (No-Sweat Guide)
This is gonna be ridiculously simple. Trust the process.
Step 1: Whip the Cream
Grab a bowl and mix the heavy cream until soft peaks form. (You’ll know it’s ready when it holds shape but still looks creamy—kind of like whipped clouds, but edible.)
Step 2: Add Mascarpone & Sweet Stuff
Gently fold in the mascarpone cheese, powdered sugar, and vanilla. Don’t beat the life out of it—be gentle, like you’re handling your favorite plushie.
Step 3: Dip the Cookies
Take each Biscoff biscuit and dip it in warm milk for like 1 second (literally). Any longer and it’ll turn into soggy sadness. Place them in a single layer in your dish.
Step 4: Layer It Up
Spread half your creamy mixture over the cookie base. Then, repeat: more dipped Biscoff cookies, more cream. Smooth the top like a boss.
Step 5: Toppings for the Win
Warm a few spoonfuls of Biscoff spread and drizzle it over the top like you’re a pro pastry chef (we all are in our own kitchens, tbh). Then sprinkle crushed cookies and a dash of cocoa powder.
Step 6: Chill and Chill
Pop it in the fridge for at least 4 hours (overnight is best if you have self-control, which I don’t). This helps the layers firm up and gives the cookies time to soak in all that goodness.
Pro Tips for Biscoff Bliss
Here are a few chef’s kiss tips I’ve picked up after making this way too many times:
- Use full-fat mascarpone. Trust me, the flavor and texture just hit differently.
- Don’t skip chilling time. Yeah, I know it’s hard, but your patience will be rewarded.
- Add a little cinnamon to the cream layer for extra warmth and spice.
- Want to make it extra fancy? Layer in some sliced bananas or drizzle caramel. Game. Changer.
Can You Make It Ahead of Time?
Uhh… yes, and you should. This dessert actually gets better the longer it sits. Make it the night before, store it in the fridge, and boom—dessert is ready without lifting a finger the next day. Just try not to “taste test” it a dozen times. 😅
Variations to Try (Because Why Not?)
Feeling rebellious? Try these spin-offs:
- Mini Biscoff Tiramisu Cups – Perfect for parties or if you don’t want to share.
- Biscoff Tiramisu with Coffee – For a richer, more intense flavor. Add a shot of espresso to your dipping milk.
- Vegan Biscoff Tiramisu – Use coconut cream and vegan cream cheese. (FYI: Biscoff cookies are already vegan. Yay!)
FAQS about Easy Biscoff Tiramisu
Can I use cream cheese instead of mascarpone?
You can, but it won’t be the same. Cream cheese is tangier. Mascarpone is what gives tiramisu that smooth, dreamy vibe. If you do sub it, add a splash of heavy cream to mellow it out.
How long does it keep?
Up to 4–5 days in the fridge (if it lasts that long). Cover it well with cling wrap or an airtight lid.
Can I freeze it?
Yup! Freeze it in slices or the whole dish, then thaw in the fridge overnight. The texture holds up surprisingly well.
Why This Dessert Works (Like, Really Works)
Ever wondered why this combo just slaps? Here’s the breakdown:
- Creamy + Crunchy = Perfect Texture Combo
- Caramel notes from Biscoff + Slight tang from mascarpone
- No need for eggs or cooking, so zero kitchen chaos
It’s basically the lazy girl’s dream dessert—with gourmet results. Win-win.
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Final Thoughts
So, are you gonna make this or keep living in a world where Biscoff tiramisu isn’t in your fridge? 😏
IMO, this dessert ticks all the boxes: easy, no-bake, minimal ingredients, and everyone loves it. It’s one of those recipes you keep in your back pocket and whip out whenever you want to feel like a rockstar in the kitchen.
Go grab those cookies, get your mascarpone on, and make some magic. And if you do end up making it, send me a pic so I can drool virtually 🙂
✨DID YOU MAKE THIS EASY RECIPE?
If you did, don’t be shy—share it with us by sending a photo or tagging us online. We love seeing your creations!
Let me know if you want a printable recipe card or a vegan-friendly version—I’ve got options 😉
