Easy Biscoff Tiramisu Recipe

If you’re anything like me, dessert is the best part of the meal — and this Easy Biscoff Tiramisu Recipe is hands down one of my all-time favorites. It’s like that creamy, dreamy classic tiramisu you love but with a fun Biscoff cookie twist that adds just the right amount of crunch and spice. I remember the first time I made it, I couldn’t believe how simple it was to pull together, and yet the flavor felt so special. If you’re ready for a no-fuss recipe that tastes like a fancy Italian dessert but doesn’t keep you in the kitchen all day, you’re in exactly the right spot.

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Ingredients & Why They Work

The magic behind this Easy Biscoff Tiramisu Recipe comes down to the balance of creamy mascarpone and the deep caramelized spice notes of Biscoff cookie butter. Each ingredient plays a role in making this dessert irresistibly smooth, flavorful, and easy enough to whip up on any given day.

• Mascarpone cheese: This creamy Italian cheese gives tiramisu its signature silky texture. Using a good-quality, chilled mascarpone makes all the difference.
• Biscoff cookie butter: Adds that rich, spiced caramel flavor that sets this tiramisu apart from the classic version – it’s like adding a cookie directly into the cream.
• Granulated sugar: Just a touch to balance sweetness without overpowering the cookie butter’s natural flavor.
• Vanilla extract (optional): A splash enhances the overall aroma and depth of the cream.
• Salt (optional): A pinch elevates flavors making every bite pop.
• Heavy whipping cream: Whipped to stiff peaks to create that light, airy texture that contrasts beautifully with the dense mascarpone.
• Biscoff cookies: The star substitute for ladyfingers, soaking just enough in coffee to keep them tender but not soggy.
• Strong coffee or espresso: The bolder, the better – it gives that classic coffee note in every layer.

Make It Your Way

One of the best things about this Easy Biscoff Tiramisu Recipe is how adaptable it is. Over time, I’ve tweaked it here and there to suit what I have on hand or who I’m serving it to, and you should too! Feel free to get creative with flavors and presentation—it’s your dessert after all.

• Variation: I sometimes swap out regular granulated sugar for brown sugar to add a deeper molasses note that pairs beautifully with Biscoff.
• Dairy-Free Twist: For my friends with dietary restrictions, using coconut cream whipped up until stiff peaks works surprisingly well.
• Extra Boozy: Adding a splash of coffee liqueur to the espresso soak amps up the indulgence for special occasions.
• Mini Servings: Try layering in small glasses for cute individual desserts that are perfect for dinner parties.

Step-by-Step: How I Make Easy Biscoff Tiramisu Recipe

Step 1: Whip Up the Biscoff Mascarpone Cream

First things first: In a clean bowl, mix your chilled mascarpone, Biscoff cookie butter, granulated sugar, vanilla, and a pinch of salt if you’re using it. I usually whisk gently for about 30-60 seconds—trust me, don’t overdo it here or the mascarpone can become grainy. Next, pour in the cold heavy cream right into the same bowl. Whisk on medium speed until stiff peaks form; this usually takes me 1 to 2 minutes. When you lift the whisk, the cream should hold a nice firm peak. A quick tip—use a spatula to scrape the edges and bottom occasionally, so everything blends evenly.

Step 2: Layer Those Biscoff Cookies

Now for the fun part! Dip each Biscoff cookie into your strong coffee or espresso for just 1 to 2 seconds—too long and they’ll get mushy, too short and they’ll be dry. I like to lay down two layers of cookies at the bottom of my dish or cups. To make sure there are no gaps, I cut a few cookies into smaller pieces to fill in those edges. It’s little tricks like this that make the finished dessert look gorgeous and hold together better.

Step 3: Spread the Cream and Repeat

Once the bottom cookie layer is done, spoon or pipe half of your Biscoff mascarpone cream on top, spreading it evenly. Then, repeat the process—another two layers of soaked Biscoff cookies and the remaining cream. For a special touch, I love piping the final layer with a star tip to add a decorative swirl. It’s totally optional but makes your tiramisu feel fancy without extra effort.

Step 4: Chill and Garnish

Cover your dish and pop it in the fridge overnight, or at least 4 hours, to let those flavors marry and the layers set perfectly. When you’re ready to serve, I sprinkle crushed Biscoff cookies on top and drizzle warmed cookie butter for that extra wow factor. If you’re a purist, a little dusting of cocoa powder finishes it wonderfully. Enjoy every silky, dreamy bite!

How to Serve Easy Biscoff Tiramisu Recipe

Garnishes

I usually top mine with crushed Biscoff cookies because it adds a lovely crunch and ties all the flavors together. Sometimes, I drizzle warmed cookie butter right on top for an extra indulgent look and taste. If I want to nod to classic tiramisu, I dust the top lightly with cocoa powder—though the cookie topping is my personal favorite for that cozy caramel vibe.

Side Dishes

This dessert pairs beautifully with a simple espresso or a cup of hot black tea, especially after a heavy meal to balance the richness. If you’re serving it at a party, lightweight fruit salads or crisp apple slices work well to refresh the palate between bites.

Creative Ways to Present

I’ve had great success serving this tiramisu in individual coupe glasses layered neatly with cookie pieces and cream, then topped with a single whole Biscoff cookie for a cute presentation. It’s always a crowd-pleaser at dinner parties and looks fancy without the fuss. You can also try making mini tiramisu jars as thoughtful gifts or festive treats at holiday time.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers covered tightly in the fridge—they tend to last at least 3 days without losing any creaminess or flavor. Just be sure to use a sealable container or plastic wrap so the tiramisu doesn’t absorb other fridge odors. When I dig in later, it’s still deliciously fresh, and sometimes the flavors get even better over time.

Freezing

I’ve tried freezing this tiramisu a couple of times and found it best to freeze it in individual portions. Wrap each portion well in plastic wrap and foil to prevent freezer burn. When you thaw it in the fridge overnight, it maintains the texture pretty well, though I recommend enjoying it within a month for the best taste.

Reheating

Tiramisu is typically enjoyed cold, so I don’t recommend reheating. If leftovers have chilled a bit too long and you want to soften the cookie butter drizzle, warming it slightly before adding on top is a great way to refresh the dessert without turning up the heat on the whole dish.

FAQs

Final Thoughts

This Easy Biscoff Tiramisu Recipe has become a staple in my dessert rotation because it strikes that perfect balance of effortless and elegant. Whether you’re surprising guests or treating yourself, it never fails to impress while being simple enough to make on a whim. Give it a shot—you’ll be amazed at how such few ingredients can come together to create something so heavenly. I can’t wait to hear how you make it your own!

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