Biscoff Speculoos Tiramisu

Ingredients

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.

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.

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.

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!

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.

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.

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.

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.

Recipe FAQs

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