This biscoff tiramisu is heaven for Lotus biscoff lovers! It's made with espresso-soaked biscoff cookies layered with rich mascarpone cream. The result is an amazing flavour of spiced caramel and coffee with a creamy and soft texture!
This biscoff tiramisu is a delicious twist on the classic Italian dessert. This version swaps traditional ladyfingers for Lotus biscoff cookies, adding a unique spiced flavour to the dessert.
The creamy and rich mascarpone filling is the perfect complement to the bold and caramelized flavour of biscoff cookies. The slight bitterness of strong coffee and a hint of liqueur or rum balances out the sweetness and cuts through the richness.
It's a dessert that can be both elegant and comforting. It's perfect for special occasions and for an easy dessert to treat yourself with any day of the week.
Why you'll love this recipe
- This recipe is easy and quick to make! The hardest part is waiting for your tiramisu to set overnight in the fridge before you can eat it.
- You don't need ladyfingers or savoiardi because we're substituting them with biscoff biscuits instead.
- Biscoff tiramisu is absolutely delicious! It's so creamy and the flavours of the spiced biscoff cookies with espresso are the perfect combination.
- You can make tiramisu in just about any container or serving dish. Make small single servings or one big dish that you cut and serve slices from!
What is biscoff?
Biscoff biscuits are crunchy cookies with a spiced flavour of caramel and brown sugar. They originated in Belgium and were first produced by the brand Lotus. You're probably most familiar with them by their rectangular shape and the word "Lotus" embossed in the middle.
Why use biscoff in tiramisu?
These sweet and crunchy biscoff biscuits are commonly enjoyed with coffee. After all, the name ”biscoff” is a fusion of the terms ”biscuit” and ”coffee”.
In tiramisu, ladyfingers are soaked in a mixture of espresso and marsala wine or coffee liqueur. By replacing the ladyfingers with biscoff cookies instead, you get the strong spiced taste of biscoff infused with coffee, as they are intended to be enjoyed.
The result is an incredible flavour combination that ladyfingers by themselves just can't give your tiramisu.
- Egg yolks - You'll need only the yolks for this recipe. Save the egg whites for another recipe like macarons or meringues or cook them for lunch.
- Granulated sugar - We'll be dissolving this with the eggs over a double boiler.
- Mascarpone cheese - A soft and rich Italian cheese that can be found at some supermarkets or Italian speciality grocery stores. This needs to be at room temperature otherwise it won't mix smoothly with the rest of the ingredients. Take it out of the fridge at least 1 hour before you start.
- Whipping cream - Use whipping cream (30-36% fat content) for a light and airy cream or heavy cream (36%+ fat content) for a richer taste and thicker texture. I personally like using whipping cream because mascarpone is already very rich.
- Vanilla extract - For extra flavour, as always.
- Espresso powder - If you don't have instant espresso powder, you can also use brewed espresso or a strongly brewed coffee. Just use the same amount as the hot water amount.
- Hot water - For mixing with the espresso powder. Omit this if you're using an already brewed espresso or coffee.
- Coffee liqueur or dark rum - I used Kahlua but use whatever you prefer. You can also use marsala wine, which is used in a traditional tiramisu.
- Lotus biscoff biscuits - These are spiced, crispy biscuits from the brand Lotus but you can use similar biscuits from other brands like speculoos. I used almost 2 packages of biscuits because I doubled them up since they're thinner than ladyfingers.
- Cocoa powder - For the classic dusting on top of the tiramisu.
How to make biscoff tiramisu
Make a double boiler - In a small pot, boil about 1" of water. Meanwhile, in a large heat-safe bowl that fits perfectly on top of the pot without touching the water, whisk together the egg yolks and sugar.
Heat eggs and sugar - When the water comes to a boil, turn off the heat and place the bowl on top of the pot. Continue whisking occasionally until the sugar has dissolved and the mixture becomes thicker and pale in colour, about 4-5 minutes. Remove the bowl from the pot.
Mix in mascarpone - Immediately add mascarpone cheese to the warm egg mixture. Let the heat of the mixture melt the mascarpone cheese. Whisk until completely combined and smooth.
Whip cream - In a large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat until it becomes soft peaks.
Fold whipped cream and mascarpone mixture - Add the whipped cream to the mascarpone mixture and fold to combine until no streaks remain.
Make espresso soak - In a shallow bowl, stir together espresso powder, hot water, and coffee liqueur.
Dip biscoff biscuits - Very quickly dip a biscoff cookie into the espresso mixture, just enough to cover both sides.
Arrange layer of biscoff - Place the soaked biscoff cookie in the bottom of your serving container. Repeat until you've arranged a double layer (single layer if you prefer) of biscoff cookies in the container (6 cookies for my small container).
Add mascarpone layer - Add a generous layer of mascarpone cream on top of the biscoff layer and use your spatula to push the cream into the edges.
Repeat layers - Repeat with another layer of soaked biscoff cookies and again with another layer of mascarpone cream.
Chill tiramisu - Use a bench scraper to scrape off excess cream from the top of the container. Chill tiramisu in the fridge for at least 4 hours or preferably overnight until the biscoff cookies soften and mascarpone cream sets.
Dust with cocoa powder - Before serving, use a fine mesh sieve to dust the top of the tiramisu with cocoa powder and place a biscoff cookie on top for decoration.
Tiramisu can be stored in an airtight container or covered in the fridge for up to 3 days.
Tiramisu can be frozen by wrapping the dish well in plastic wrap and aluminium foil and freezing for up to 1 month. Thaw in the fridge overnight before serving. The texture of the tiramisu may change and become soggy after freezing and thawing but it generally freezes well.
Tips & tricks
Heat the egg mixture in a double boiler. Using a double boiler is easy and key to heating your eggs gently without cooking them into scrambled eggs. Heating them up serves 3 purposes: dissolves the sugar, makes the eggs safer to consume, and the heat of the mixture allows the mascarpone cheese to combine smoothly into it.
Use room temperature mascarpone cream. Softened mascarpone allows it to mix seamlessly into the egg mixture without becoming lumpy.
Adjust alcohol level to taste. You can always add more or less coffee liqueur or rum to the espresso soak to your preference. The amount stated in this recipe gives just a hint of alcohol flavour. You can also use a different kind of alcohol or omit it altogether.
Chill tiramisu overnight. Tiramisu really needs at least a few hours to set. As it chills in the fridge, the biscoff cookies are softened by the moisture in the espresso soak and the cream and the mascarpone cream firms up to allow you to cut it and serve it like a slice of cake if you wish. The flavours blend together and develop even more overnight. It's a must!
Frequently asked questions
Biscoff has a unique spiced flavour of cinnamon and caramel with a bit of sweetness. It's warm, flavourful, and bold!
You don't have to use alcohol in tiramisu if you don't want to! The alcohol just adds a subtle kick and bitterness to the tiramisu to cut through the richness but it is just as delicious without it.
Traditional Italian tiramisu does contain raw eggs. In this recipe, we're gently cooking the egg yolks just enough to raise the temperature and kill any bacteria so that it's safer to consume. In general though, salmonella in raw eggs is rare especially if your eggs are handled properly or if you're outside of the US.
Instead of mascarpone cheese, you can substitute it with a mixture of cream cheese blended with a bit of heavy cream.
You can use Marsala wine, light rum, dark rum, coffee liqueur, brandy, or cognac in equal amounts.
More tiramisu recipes to try
- 3 large egg yolks
- 70 g granulated sugar
- 225 g mascarpone cheese, room temperature
- 350 g whipping cream
- 1 teaspoon vanilla extract
- 2 teaspoons espresso powder
- 150 g hot water
- 1 oz coffee liqueur or dark rum, eg. Kahlua
- 52 Lotus biscoff biscuits
- 2 tablespoons cocoa powder
- In a small pot, boil about 1" of water. Meanwhile, in a large heat-safe bowl that fits perfectly on top of the pot without touching the water, whisk together the egg yolks and sugar.
- When the water comes to a boil, turn off the heat and place the bowl on top of the pot. Continue whisking occasionally until the sugar has dissolved and the mixture becomes thicker and pale in colour, about 4-5 minutes. Remove the bowl from the pot.
- Immediately add mascarpone cheese into the warm egg mixture and whisk until completely combined and smooth.
- In a large mixing bowl, add whipping cream and vanilla extract. Use an electric hand mixer to beat until it becomes soft peaks.
- Add the whipped cream to the mascarpone mixture and fold to combine until no streaks remain.
- In a shallow bowl, stir together espresso powder, hot water, and coffee liqueur.
- Very quickly dip a biscoff cookie into the espresso mixture, just enough to cover both sides. Place the soaked biscoff cookie in the bottom of your serving container. Repeat until you've arranged a double layer (single layer if you prefer) of biscoff cookies in the container (6 cookies per layer for my small container).
- Add a generous layer of mascarpone cream on top of the biscoff layer and use your spatula to push the cream into the edges. Repeat with another layer of soaked biscoff cookies and again with another layer of mascarpone cream.
- Use a bench scraper to scrape off excess cream from the top of the container. Chill tiramisu in the fridge for at least 4 hours or preferably overnight.
- Before serving, use a fine mesh sieve to dust the top of the tiramisu with cocoa powder and place a biscoff cookie on top.