Biscoff Speculoos Tiramisu

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

5 from 2 votes

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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.

Prep Time30

Cook Time0

Chilling time4

Total Time4 30

Course: Dessert

Cuisine: Unspecified

Servings:

Calories: 493kcal

Author: Joanne Stekler

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
1½ 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