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This Biscoff tiramisu keeps the familiar layered structure of classic tiramisu but shifts its personality completely. Instead of a coffee-forward finish, it builds character around cookie butter and a brown sugar spice syrup to give the dessert a warm, almost bakery-style sweetness. The creamy mascarpone filling thickens as it chills, and the syruped layers soften into cake-like deliciousness! With cookie butter folded into the cream and drizzled over the top, the Biscoff flavor runs through every layer of this Italian-inspired dessert.
Why You’ll Love It
Biscoff tiramisu is a creamy layered dessert with cookie butter mascarpone, spiced brown sugar syrup and a crumb topping that adds light crunch.
Classic with a twist: It delivers the layered cream and soaked cookie texture people expect from tiramisu, but the cookie butter shifts it into a caramel-spiced direction.
Deepened flavor after chilling: The rest time allows the syrup and cream to blend into a fuller, warmer taste.
Layered texture contrast: Soft soaked layers, thick mascarpone cream and cookie crumbs make each mouthful different.
Also try Biscoff cake, Biscoff lush, Biscoff panna cotta and this no-bake Biscoff cheesecake. Cannoli cake is also really good.
Biscoff Cookie Tiramisu Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Heavy whipping cream: Whips into the mascarpone filling to give it structure and a lighter texture.
Mascarpone cheese: Forms the rich base of the filling and provides the signature tiramisu creaminess.
Powdered sugar: Sweetens the mascarpone mixture smoothly.
Biscoff spread: Adds the Biscoff cookie butter taste to the filling and is melted for the drizzle on top.
Ladyfingers: Absorb the syrup and soften into cake-like layers during chilling.
Biscoff cookies: Create the bottom cookie layer and are crushed for the topping.
Water: Forms the base of the soaking syrup.
Granulated sugar: Sweetens the syrup and helps it penetrate the cookies evenly.
Light brown sugar: Adds caramel depth to the syrup.
Vanilla: Rounds out the syrup’s sweetness.
Spices: Allspice, nutmeg, cinnamon and ground cloves provide the warm spice character that complements the cookie butter.
How to Make Biscoff Tiramisu
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the syrup: Dissolve both sugars in water over gentle heat, remove from heat, stir in vanilla and spices, then cool completely.
Whip the cream: Beat the cold cream to soft peaks and blend in powdered sugar just until incorporated.
Mix the filling: Stir cold mascarpone with cookie butter until smooth, then fold in the whipped cream in batches.
Layer the base: Dip Biscoff cookies briefly in syrup and arrange in the bottom of the pan.
Add filling and ladyfingers: Spread mascarpone filling over the base, dip ladyfingers quickly, layer them and repeat with remaining filling.
Finish the top: Pipe or spread remaining filling, drizzle cooled melted cookie butter and sprinkle crushed cookie crumbs.
Chill tiramisu: Refrigerate until fully set and firm enough to slice.
Substitutions and Variations
Coffee soaked Biscoff cookies: Replace the spiced syrup with cooled brewed coffee for a more traditional direction.
Half coffee half syrup: Combine both for a blend of coffee and spice. You can use instant espresso powder for your brew or your preferred coffee or coffee liqueur if you want an adults-only dessert.
Add alcohol: Swap half the syrup for marsala wine, kahlua or amaretto.
Spice adjustment: Reduce cloves first if you prefer a softer spice profile. Keep in mind the spice flavors do get a little bolder after chilling.
Cocoa topping: Dust cocoa powder over the top for a darker contrast to the sweet filling.
Pan change: I recommend using a 9-inch square pan. If all you have is an 8-inch square pan, you won’t need all of the mascarpone filling. Just use what fits and then save the rest for later or discard. A larger pan may work but your layers will come out thinner.
Cookie butter: I used Lotus Biscoff cookie butter but you can use any cookie butter you like.
Gluten-free version: Use gluten-free ladyfingers (these are really good!) and gluten-free speculoos cookies in place of traditional ladyfingers and Biscoff cookies. Check that your cookie butter is labeled gluten-free, as some brands contain wheat, including the Lotus Biscoff one. The texture might be slightly softer depending on the brand, so dip quickly to prevent overly wet layers.
Serving Suggestions
Appetizers: Start dinner with a burrata Caprese salad or fritto misto.
Main dishes: Next, enjoy a cannellini bean and sausage skillet or pork chops Italiano with roasted artichokes.
Dessert: Finish your meal with Biscoff tiramisu and perhaps a glass of homemade limoncello.
How to Store
Store: Refrigerate covered for up to 7 days. Don’t let it sit at room temperature for more than 2 hours since the topping has mascarpone cheese and cream.
Freeze: Tightly wrap the individual cake slices in plastic wrap, and then wrap that in foil to keep in the freezer for up to 3 months.
Thaw: Let the tiramisu with cookie butter defrost in the fridge the night before serving.
Top Tips
Keep dairy cold: Using cold heavy cream and mascarpone helps prevent splitting.
Don’t overwhip: Stop at soft peaks so the filling remains smooth once folded.
Dip quickly: A brief dip prevents overly wet layers.
Cool the drizzle: Warm cookie butter can soften the top layer too much if added too soon.
Tiramisu with Biscoff Cookie Butter FAQs
Mascarpone can separate if it becomes too warm or is overmixed, so keep it cold and fold it in gently.
The cookies may have absorbed too much syrup or the cream may have been underwhipped.
No. They continue softening during chilling, so a quick dip is enough.
Biscoff Tiramisu Recipe
Biscoff Tiramisu
Equipment
- Baking Dish 9-Inch Square
- Pastry Bag with Star Tip
- Wooden Spoon or Squeeze Bottle
Ingredients
- 3 ⅓ Cups heavy whipping cream, chilled
- 18 Ounces mascarpone cheese, I used BelGioioso, chilled
- ½ Cup powdered sugar
- 3 to 4 Tablespoons Biscoff cookie butter
- 28 ladyfingers
- 12 or 13 Biscoff cookies, regular size
- 1 Pinch salt, optional
For the Syrup
- 1 Cup water
- 1 Cup granulated sugar
- ½ Cup light brown sugar
- ½ Teaspoon vanilla
- ¼ Teaspoon allspice
- ¼ Teaspoon nutmeg
- ¼ Teaspoon cinnamon
- 1/8 Teaspoon ground cloves
Toppings
- ¼ to ½ Cup Biscoff cookie butter, melted
- 1 to 2 Ounces Biscoff cookies, crushed into crumbs
Instructions
Make the Syrup
- Combine the water and sugars, then simmer on medium-low heat for 5 minutes, stirring occasionally. It should come to a simmer, but not boil.
- Remove from heat and add the vanilla, allspice, nutmeg, cinnamon and cloves.
- Let it sit until room temperature, or store in the fridge for up to 3 days.
Make the Tiramisu
- Beat heavy whipping cream in a medium bowl for 3 or 4 minutes on medium-low speed, or until soft-medium peaks form. If it doesn’t reach a soft peak, beat on high for 30 to 60 seconds. Be sure to watch it carefully.
- Mix in the powdered sugar and salt on low speed until just combined, taking care not to over-mix.
- In a separate bowl, fold the cold mascarpone cream and cookie butter together with a spatula until combined.
- Divide 1 to 1 ½ cups of mascarpone filling into each of 3 bowls for the layers.
- Keep the remainder of the mascarpone filling for piping on the top, if liked.
- Take your syrup and pour it into a glass bowl for dunking the cookies.
- Take each Biscoff cookie and place it in the syrup just until it is wet, no more than 1 or 2 seconds.
- Arrange them in the bottom of a 9-inch square glass pan, using enough Biscoff cookies to cover the bottom. I used about 12 cookies.
- Take one of your bowls of mascarpone mixture and spread it across the Biscoff cookie layer.
- Dunk 14 ladyfingers in the syrup, hold over the bowl for a couple of seconds to drain off before laying them on top of the mascarpone filling. I used 14 ladyfingers. For best results, dunk one or two ladyfingers at a time.
- Spread one of the bowls of mascarpone filling over the ladyfingers.
- Add the remaining 14 ladyfingers after they have been dunked.
- Add more mascarpone filling on top.
Decorate the Tiramisu
- Take a piping bag, using a star tip, and place the remainder of your mascarpone filling inside. Create dollops all over the top until the top of the tiramisu is covered.
- Melt the cookie butter but be sure to wait for it to cool down a bit before drizzling it on top of the dollops. You don’t want your dollops to collapse. You can also place your tiramisu in the fridge while you wait for the cookie butter to cool.
- After you’ve drizzled the cookie butter with a spoon or squeeze bottle, sprinkle crushed cookie crumbs on top.
- Let the tiramisu firm up in the fridge overnight, or for at least 8 hours before serving.
Notes
Don’t overwhip: Stop at soft peaks so the filling remains smooth once folded.
Dip quickly: A brief dip prevents overly wet layers.
Cool the drizzle: Warm cookie butter can soften the top layer too much if added too soon.
Nutrition
This unusual version of tiramisu keeps the familiar layered look of the dessert but brings in cookie butter and warm spice for a completely different flavor. After chilling, the cream becomes thick and smooth and the soaked layers soften into something tender and almost cake-like. The drizzle and cookie crumbs on top add just enough texture to break up the richness. It’s a simple shift in ingredients, but it changes the whole mood of the dessert in a really satisfying way. You’ll love it!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
