Looking for the perfect dessert to wow your guests on special occasions? This easy tiramisu recipe, made with creamy Biscoff mascarpone and layers of cookies, soaked in rich coffee, is your answer. Meet Biscoff Tiramisu: a decadent treat served in elegant individual glasses, but just as impressive in a large dish!
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But What Is Biscoff?
Biscoff, also known as speculoos, is a delicious treat that has taken the world by storm. Originating from the crisp and spiced speculoos cookies, which come from Belgium, Biscoff has become a favourite flavour for many and is now popular across the globe.
The thin and crunchy biscuits are characterized by their rich brown sugar flavour, infused with aromatic spices like cinnamon, nutmeg, and cloves. These days Biscoff has branched out into making equally delicious Biscoff cookie butter - perfect for making the most delicious desserts:
Why Use Biscoff In Tiramisu?
If you are a Biscoff fan, this question may sound a little superfluous (because biscoff makes everything better, right?). And if you are a tiramisu purist, you may be outraged. Hear me out though!
Traditional tiramisu, the world-renowned classic Italian dessert, is known for its coffee flavour. And it is typically made with Marsala wine that has a prominent flavour of brown sugar and vanilla. Well, that to me equates to one thing - coffee-soaked biscoff cookies! Don't you agree?
Fancy tiramisu for breakfast without the guilt? Try our Overnight Tiramisu Oats!
Ingredient Notes
You will need 7 simple ingredients for this easy recipe:
- mascarpone: ideally, at room temperature.
- smooth Biscoff spread: or another brand of speculoos cookie butter. Aldi's Belmont brand works great!
- icing sugar: also known as powdered sugar.
- double cream: a.k.a. heavy cream or whipping cream.
- Lotus Biscoff cookies: or other speculoos biscuits.
- espresso: can be replaced with coffee liqueur, like Kaluha.
- unsweetened cocoa powder.
Find the ingredient quantities, detailed instructions and nutritional information on the recipe card at the bottom of the post.
Step-By-Step Method
1. Place creamy mascarpone, biscoff spread and icing sugar in a large mixing bowl and mix well using a large spoon (you may use an electric hand whisk but be very careful not to overwhisk as the mixture can split very easily).
2. In a separate large bowl, using an electric hand mixer (or stand mixer with a whisk attachment) beat the cream on medium speed to soft peaks.
3. Little by little, carefully incorporate whipped cream into the mascarpone mixture until you have a smooth and airy mousse.
4. Add half of the broken-up biscoff biscuits to the bottom of each glass.
5. Drizzle the biscuits with a generous teaspoon of cold espresso coffee.
6. Spoon half of the biscoff mousse on top of the biscuits (or use a piping bag to pipe it on).
7. Add the rest of the biscuits, drizzle with the remaining strong coffee and add another layer of mascarpone cream.
8. Sprinkle the top of each tiramisu glass with cocoa powder and place the glasses into the fridge for at least 2 hours.
9. For best results, take the tiramisu out of the fridge 10-15 minutes before serving. Decorate the top of each Lotus Biscoff tiramisu with a sprinkle of biscuit crumbs (we crushed up 1 biscuit into powder) and half of the biscuit.
Storage and Making Ahead
Biscoff tiramisu is a perfect make-ahead dessert. Assemble everything, cover the glasses with plastic wrap and store in the fridge for up to 48 hours. Don't add any Lotus Biscoff biscuit decorations until you are ready to serve though, as they will go soggy.
Any leftovers can, in a similar manner be stored in the fridge.
Recipe Tips For Best Results
- Use room-temperature mascarpone cheese to blend with biscoff spread - you'll be able to get a smoother mousse.
- Do not substitute mascarpone with cream cheese if you want a true speculoos tiramisu experience. If you insist on using cream cheese - try our Biscoff Cheesecake instead!
- If you don't have a coffee maker at home, mix instant coffee powder with hot water to make about 100ml of strong coffee to use instead of espresso soak.
- If speculoos cookies are too sweet for your taste buds, try making this tiramisu with traditional lady fingers (savoiardi biscuits). They may, however, soak up a little more coffee.
Other Dessert Cup Recipes
We sure hope you enjoyed this easy biscoff tiramisu recipe! If you did, please leave a comment below to let us know. And if you are looking for another easy dessert idea for your next dinner party, here are some of our favourite recipes:
Biscoff Tiramisu
Ingredients
- 250 g (1⅛ cups) mascarpone at room temperature
- 100 g (3.53 oz) Biscoff spread smooth
- 40 g (⅓ cups) icing sugar
- 300 ml (1¼ cups) double cream a.k.a. heavy cream
- 250 g (8.82 oz) Biscoff biscuits broken into pieces, 4 biscuits left whole
- 6-8 tablespoon strong espresso cooled down
- 1 tablespoon unsweetened cocoa powder
Instructions
- Place mascarpone, biscoff spread and icing sugar in a large mixing bowl and mix well using a large spoon (you may use an electric hand whisk but be very careful not to overwhisk as the mixture can split very easily).
- In a separate large bowl, beat the cream to soft peaks.
- Little by little, carefully incorporate whipped cream into the mascarpone mixture until you have a smooth and airy mousse.
- Add half of the broken up biscoff biscuits to the bottom of each glass.
- Drizzle the biscuits with a generous teaspoon of cold espresso coffee.
- Spoon half of the biscoff mousse on top of the biscuits (or use a piping bag to pipe it on).
- Add the rest of the biscuits, drizzle with the remaining coffee and add the rest of the mousse on top.
- Sprinkle the top of each tiramisu glass with cocoa powder and place the glasses into the fridge for at least 2 hours.
- For best results, take the tiramisu out of the fridge 10-15 minutes before serving. Decorate the top each tiramisu with a sprinkle of biscuit crumbs (we crushed up 1 biscuit into powder) and half of the biscuit.
Nutrition
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