Biscoff Speculoos Tiramisu

This Biscoff Speculoos Tiramisu is a tiramisu variation with Lotus Biscoff cookies or other speculoos cookies, Biscoff cookie butter, mascarpone, and a spiked coffee syrup. It’s an impressive Biscoff dessert but easy to make with no baking or special equipment required, making it perfect for company or a holiday get-together.

Read on to learn everything you wanted to know about speculoos and the detailed tips and tricks for making this recipe. Or just grab your Biscoff cookies, hit that Jump to Recipe button, and let’s make a Biscoff speculoos tiramisu!

clear dish with cocoa dusted tiramisu minus scoopful next to jar of Biscoff cookie butter and spoons.
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Ingredients

biscoff speculoos cookies, biscoff cookie butter, mascarpone, and other ingredients on the countertop.

 

The classic tiramisu is an Italian no-bake dessert using ladyfingers soaked in a coffee syrup. Layers of ladyfingers alternate with a mascarpone and egg layer, topped with a dusting of cocoa powder. In contrast, this Biscoff tiramisu has:

  • Lotus Biscoff cookies – speculoos cookies with a strong cinnamon flavor sub for ladyfingers. You’ve probably had Biscoff cookies if you’ve ever flown on Alaska Airlines.
  • Coffee syrup spiked with Marsala or coffee liqueur.
  • A creamy layer made with mascarpone, heavy whipping cream, Biscoff cookie butter, and a bit of cinnamon. This Biscoff tiramisu is made without raw egg.
  • Dusting of cocoa powder and cinnamon.

If you love Biscoff cookie butter or speculoos cookies, check out other Biscoff recipes like these Biscoff blondies. Coffee lovers should try my triple coffee cookies or coffee and walnut loaf cake alongside a creamy espresso martini with Baileys Irish cream or espresso martini mocktail.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Add a layer of caramel, mini chocolate chips, or chopped nuts for extra texture and flavor.
  • Use a different flavor of liqueur like a triple sec or Frangelico. Or omit the alcohol in the recipe altogether.
  • Make it as a tiramisu cake!

Recipe tips and tricks

This Biscoff tiramisu is a dessert that looks harder to make than it is. But one thing to know is that the texture of the composed tiramisu changes after a day or so in the fridge.

If eating the full amount of this Biscoff tiramisu recipe seems like too much, I’d recommend making a half batch. Alternatively, you can store the Biscoff mascarpone cream for five to seven days, so you could make one half batch and then another a few days later.

Step by step

To start, put a small mixing bowl in the fridge to chill and make your favorite coffee. Whether it’s espresso, drip, or decaffeinated, just make it strong. Let cool to room temperature.

Combine the coffee with whatever liquor you are using. Marsala, an Italian fortified wine, is classic in tiramisu, but you can also use other fortified wines like brandy or a coffee liqueur like Kahlua. Put the coffee syrup in a flat baking dish and set aside while you make the mascarpone layer.

coffee syrup in a flat glass baking pan.

In a medium bowl, combine the mascarpone, Biscoff cookie butter, vanilla, salt, and cinnamon together until they are well mixed. You can do this by hand or with a mixer. Set this bowl aside while you whip the whipping cream.

hand holding mixer bowl with paddle and light brown colored thick cream.

Take the small mixing bowl from the fridge and whip the heavy whipping cream until it forms stiff peaks. It’s quite an arm workout if you do it by hand!

glass bowl filled with stiffly whipped cream.

Use a spatula to scoop and mix about a quarter of the whipped cream into the mascarpone mixture to lighten it. Then gently fold the remaining whipped cream into the mascarpone mixture, folding gently until you no longer see large pockets of cream or mascarpone. It’s ok to see streaks of whipped cream.

Taste testers preferred the lighter filling created by whipping the cream separately and then gently folding it into the mascarpone mixture. That’s because a lighter filling has a greater contrast with the cookie layer.

hand holding mixer bowl with light brown creamy filling.

Now it’s time to construct the Biscoff tiramisu. Your guests will delight in dessert whether you bring the Biscoff tiramisu to the table in a large 9 by 13 inch dish or individual servings

To construct the Biscoff cookie tiramisu, dip the Biscoff cookies two at a time into the coffee syrup and place them in a single layer in your dish. Repeat with a second, overlapping layer. You need the two layers of Biscoff cookies to create a distinct texture from the creamy layer.

two layers of Lotus biscoff cookies laid in a glass dish.

Add a layer of the Biscoff mascarpone cream, and then repeat with another double layer of Biscoff cookies dipped in the coffee syrup. Finish off with a second layer of Biscoff mascarpone cream.

layer of thick creamy filling on top of a clear baking dish.

Combine the cocoa and cinnamon in a small bowl and dust the top of the tiramisu in a thin layer. Chill your Biscoff tiramisu for at least 4 to 6 hours, but take it out of the refrigerator for about 15 minutes before serving so it’s not bone cold.

large dish of cocoa-dusted tiramisu minus a scoopful and three spoons next to it.

Recipe FAQs

Can I make this Biscoff tiramisu ahead of time?

The Biscoff tiramisu needs a few hours in the refrigerator to set up, so it’s best made a little ahead of time – I usually make it in the morning to serve after dinner. You can store the speculoos tiramisu in the refrigerator for two to three days. However, the texture may change after the first day as the cookies absorb moisture from the other ingredients.

Can I freeze this Biscoff tiramisu?

Freezing tiramisu isn’t recommended, since it will alter the texture of the mascarpone and cream.

Can I use different speculoos cookies or speculoos cookie spread?

Yes, make homemade speculoos or buy the Trader Joe’s version. Your speculoos tiramisu may taste slightly different, but it will still be delicious!

Where are speculoos cookies from?

Speculoos are thin crispy cinnamon-flavored cookies from Belgium. Lotus Biscoff cookies are one brand of speculoos.

large tiramisu in glass pan with scoop missing next to three spoons and jar of Biscoff cookie butter.

Check out the Ugly Duckling Bakery archives for other show-stopping desserts like:

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Biscoff Speculoos Tiramisu

5 from 1 vote
Category: Dessert
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 0 minutes
Chilling time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 16
Calories: 493kcal
This Biscoff Speculoos Tiramisu is a tiramisu variation made with Lotus Biscoff cookies or other speculoos cookies, Biscoff cookie butter, mascarpone, and a spiked coffee syrup. It is an impressive Biscoff dessert but easy to make with no baking or special equipment required, making it perfect for company or a holiday get-together.
Print Recipe

Ingredients

  • 1 cup espresso or strong coffee, cooled to room temperature
  • ¼ cup Marsala, brandy, or Kahlua or other liqueur
  • 2 cups mascarpone
  • ½ cup Biscoff cookie butter
  • 2 tablespoons vanilla extract
  • teaspoons cinnamon divided
  • 2 cups heavy whipping cream cold
  • 64 Biscoff cookies or other speculoos cookies
  • ¼ cup unsweetened cocoa powder

Instructions

  • Put a small mixing bowl in the fridge to chill.
  • Combine the coffee with the Marsala or other liquor. Put the coffee syrup in a flat baking dish and set it aside while you make the mascarpone layer.
    1 cup espresso, ¼ cup Marsala, brandy, or Kahlua
  • In a medium bowl, combine the mascarpone, Biscoff cookie butter, vanilla, salt, and ½ teaspoon of the cinnamon together until they are well mixed. Set this bowl aside while you whip the whipping cream.
    2 cups mascarpone, ½ cup Biscoff cookie butter, 2 tablespoons vanilla extract, 1½ teaspoons cinnamon
  • Take the small mixing bowl from the fridge and whip the heavy whipping cream in it until it forms stiff peaks.
    2 cups heavy whipping cream
  • Use a spatula to scoop and mix about a quarter of the whipped cream into the mascarpone mixture to lighten it. Then gently fold the remaining whipped cream until you no longer see large pockets of cream or mascarpone.
  • To construct the Biscoff cookie tiramisu, dip the Biscoff cookies two at a time into the coffee syrup and place them in a single layer in one large or multiple smaller serving dishes as you prefer. Repeat with a second, overlapping layer.
    64 Biscoff cookies
  • Add about half of the Biscoff mascarpone cream, and then gently place another double layer of Biscoff cookies dipped in the coffee syrup on top of that. Finish off with a second layer of Biscoff mascarpone cream.
  • Combine the cocoa and remaining teaspoon of cinnamon in a small bowl and use it to dust a thin layer on top of the tiramisu.
    ¼ cup unsweetened cocoa powder, 1½ teaspoons cinnamon
  • Chill your Biscoff tiramisu for at least 4 to 6 hours, but take it out of the refrigerator for about 15 minutes before serving.

Notes

Two 8.8 ounce packs of Biscoff cookies total the 64 cookies needed for this Biscoff tiramisu recipe. You can construct the tiramisu in a 9 by 13 inch baking pan but I’d recommend using the prettiest serving dish or dishes you have.
This Biscoff tiramisu is a dessert that looks harder to make than it is. Like all tiramisu, it needs to chill for about 4 to 6 hours in the fridge, and it has best texture when served within 24 hour.
If eating the full amount of this Biscoff tiramisu recipe seems like too much, I’d recommend making a half batch. Alternatively, you could store the Biscoff mascarpone cream for five to seven days, so you could make one half batch and then another a few days later.
Chilling the bowl lets you whip your cream to a larger volume because the cold fat globules create a more stable structure.

Nutrition

Calories: 493kcal | Carbohydrates: 33g | Protein: 6g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 168mg | Potassium: 108mg | Fiber: 1g | Sugar: 12g | Vitamin A: 866IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

This recipe was inspired by a recent trip to Treviso, Italy, home of tiramisu, where we learned how to make focaccia and all about Prosecco.

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking?

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