Biscoff Tiramisu

This no-bake biscoff tiramisu layers coffee-dipped Lotus cookies with spiced cookie butter mascarpone cream for the dreamiest dessert. Get the full recipe here!

This indulgent biscoff tiramisu layers 96 coffee-soaked Lotus Biscoff cookies with a whipped mascarpone cream filling swirled with Biscoff cookie butter, pure vanilla extract, ground cinnamon, and chilled heavy whipping cream, then dusted with unsweetened cocoa powder—delivering a caramel-spiced, no-bake Italian-Belgian dessert mashup with a buttery crumb, velvety-smooth filling, and deep coffee backbone that sets in the fridge into 16 sliceable, swoon-worthy portions.

What’s the Story Behind This Biscoff Tiramisu?

This recipe was born out of pure obsession. I’d been on a Lotus Biscoff kick—spreading cookie butter on toast, crumbling the cookies over ice cream, basically putting it on everything—when it hit me one evening: what if tiramisu, but make it Biscoff?

The caramelized spice of those Belgian cookies already has that warm, cozy, slightly cinnamon-y thing going on. Dipping them in coffee instead of traditional ladyfingers felt like the most natural swap in the world.

After about six rounds of testing (my neighbors were very happy about this), I landed on a version that genuinely made me put my spoon down and say “oh wow” out loud to my empty kitchen. If you love the idea of remixing classic tiramisu with unexpected cookies, our creative cookie-based tiramisu guide explores even more flavor combinations worth trying.

Why Will You Absolutely Love This Biscoff Tiramisu Recipe?

This biscoff tiramisu recipe is one of those rare desserts that tastes incredibly complex but requires zero baking, zero eggs, and zero stress. Here’s why it’s earned a permanent spot in my recipe box.

The flavor combination is borderline unfair. Lotus Biscoff cookies already taste like caramelized cinnamon shortbread, and when you soak them in coffee, they soften into this tender, almost cake-like layer that’s intensely aromatic. Paired with that cookie butter mascarpone cream? It’s warm, spiced, buttery, and creamy all at once—like a hug you can eat.

It feeds a crowd without breaking a sweat. This 9×13 pan makes 16 generous portions, which means it’s perfect for holidays, potlucks, birthdays, or any gathering where you want to be the person everyone loves. I brought this to Thanksgiving last year and my aunt literally asked me to make it again for Christmas. And New Year’s. And Easter.

No baking, no eggs, no water bath drama. Traditional tiramisu often calls for raw eggs or zabaglione custard, which can feel intimidating. This version skips all of that and goes straight to whipped mascarpone and heavy cream—simpler, just as luscious, and you don’t have to worry about pasteurization.

As King Arthur Baking notes in their guide to stabilized whipped cream, chilled cream at 40°F or below whips into the most stable, voluminous peaks—which is exactly the technique that makes this filling so gloriously fluffy.

Cookie butter in the filling is the secret weapon. It adds this gorgeous, caramelized depth that you just can’t get from mascarpone alone. If you’re already a cookie butter fanatic, our irresistible Biscoff cookie butter truffles take that same ingredient and turn it into bite-sized heaven.

Nutritional Peek

Here’s a friendly look at what you’re working with per serving (1 of 16 slices). Values are approximate and depend on your specific brands.

Nutrient	Per Serving (approx.)
Calories	~380 kcal
Protein	~4 g
Carbohydrates	~40 g
Fat	~23 g

It’s a celebration dessert, not a protein shake—so enjoy every single spoonful without overthinking it.

What Ingredients Do You Need for This Lotus Biscoff Tiramisu?

This lotus biscoff tiramisu uses a short, uncomplicated ingredient list where every single item pulls its weight. No specialty store run required—just grab a few things from any regular grocery store and you’re set. Quality matters most with the mascarpone and the cookie butter, so don’t skimp there.

Biscoff Cookies

Amount	Ingredient	Notes
3 packets (96 cookies)	Lotus Biscoff cookies	The classic caramelized ones in the red packaging. You’ll use them all—this recipe doesn’t hold back.

Filling

Amount	Ingredient	Notes
¼ cup	Biscoff cookie butter	Smooth or crunchy both work—smooth blends more seamlessly into the cream.
2½ cups	Heavy whipping cream, chilled	Straight from the fridge, no exceptions. Cold cream = fluffy peaks.
16 oz	Mascarpone cheese, chilled	Galbani or BelGioioso are my go-tos. Keep it cold until the moment you use it.
1 tsp	Pure vanilla extract	Real vanilla, not imitation—you’ll taste the difference in something this simple.
½ tsp	Ground cinnamon	Amplifies that warm Biscoff spice beautifully.
1½ cups	Granulated sugar	This seems like a lot, but it’s spread across 16 servings and balances the coffee bitterness.
Pinch	Salt	Just a tiny pinch to sharpen every flavor.

Coffee Mixture

Amount	Ingredient	Notes
1½ cups	Water	Room temperature or warm for dissolving the coffee.
3 tbsp	Instant coffee	Use a good-quality instant like Nescafé or even instant espresso for deeper flavor.

Topping

Amount	Ingredient	Notes
2–3 tbsp	Unsweetened cocoa powder	Dutch-process gives the most mellow, chocolatey dust.
½ tsp	Ground cinnamon (optional)	Mixed with the cocoa for a warm, spiced finishing touch.

If you love Biscoff in no-bake desserts, our luscious no-bake Biscoff cheesecake uses the same cookie butter magic in a completely different format.

What Equipment Do You Need?

Just the basics—nothing fancy hiding in here:

• 9×13 inch baking pan — the classic rectangular one you probably already own
• Stand mixer or handheld electric mixer — with both a beater attachment and a balloon whisk attachment
• Large mixing bowl — if using a handheld mixer
• Rubber spatula — for scraping down the bowl between stages
• Shallow dish or wide bowl — for dipping cookies in the coffee mixture
• Small saucepan or microwave-safe bowl — for warming the coffee mixture
• Fine-mesh sieve or small sifter — for dusting cocoa powder evenly
• Piping bag with a large tip (optional) — if you want to pipe the top layer for a polished look
• Plastic wrap (saran wrap) — for covering during the overnight chill

How Do You Make Biscoff Tiramisu Step by Step?

This biscoff tiramisu comes together in three stages—make the filling, brew the coffee, then layer everything into a gorgeous no-bake dessert. Let me walk you through each step like we’re making it side by side.

1. Beat the mascarpone base until smooth.
Using a handheld electric mixer or stand mixer fitted with the beater attachment, add the cold mascarpone cheese, Biscoff cookie butter, ground cinnamon, pure vanilla extract, salt, and granulated sugar to a large bowl.

Beat on low speed for about 1 minute until everything looks smooth, creamy, and evenly combined—you should see the cookie butter swirled completely through with no streaks remaining.

2. Switch to the whisk and add the heavy cream.
Swap your beater attachment for a balloon whisk. Pour the chilled heavy whipping cream directly into the same bowl with the mascarpone mixture.

Start whisking on low speed for about 2 minutes to incorporate without splattering, then gradually increase to medium speed. Scrape the sides and bottom of the bowl a few times in between—mascarpone likes to hide in corners.

3. Whip to stiff peaks—and not a second longer.
Continue whipping on medium speed until the mixture reaches stiff peaks, meaning the cream holds its shape firmly when you flip the whisk upside down—no drooping, no sliding. This should take 8–10 minutes total.

Stop the moment you see stiff peaks. Overwhipping will cause the cream to split, turn grainy, and start becoming butter, which is a pain to fix. Transfer the finished cream to the fridge while you prepare the coffee.

4. Make the coffee mixture.
Stir the 3 tablespoons of instant coffee into 1½ cups of water and warm it on the stovetop or in the microwave until the granules are fully dissolved. Let it cool completely to room temperature before dipping—hot coffee will melt your cream and make the cookies too fragile.

5. Dip and arrange the first cookie layer.
One by one, dip each Biscoff cookie fully into the room-temperature coffee mixture—a quick full dunk, about 2–3 seconds. You want them moistened and coffee-flavored but not soggy or crumbling. Arrange them tightly in a single layer across the bottom of your 9×13 inch pan. You’ll need roughly 32 cookies for each layer (two rows of 16, breaking cookies to fill gaps).

6. Add the first layer of cookies again for a double-thick base.
Dip another full layer of Biscoff cookies in the coffee and arrange them on top of the first layer. This double cookie layer gives you that satisfying, substantial base with a rich coffee flavor throughout.

7. Spread the first cream layer.
Take half of the chilled mascarpone cream filling and scoop it in generous dollops across the double cookie layer. Use a rubber spatula or offset spatula to spread it evenly, making sure the cream reaches all four edges and corners. Smooth the surface gently.

8. Build the top cookie layer.
Dip another batch of Biscoff cookies in the coffee mixture and arrange them in a single layer over the cream. Press them down very gently so they make contact with the filling beneath.

9. Finish with the final cream layer.
Spread the remaining mascarpone cream over the top cookie layer, smoothing it evenly. If you want a polished, professional finish, transfer the cream to a piping bag fitted with a large round or star tip and pipe it across the surface in rows or rosettes. Either way looks beautiful.

10. Dust, cover, and chill.
Using a fine-mesh sieve, dust the entire top generously with unsweetened cocoa powder and the optional ½ teaspoon of cinnamon, making sure you cover the surface completely—right to the edges.

Cover tightly with plastic wrap and refrigerate for at least 4–6 hours, or ideally overnight. The longer it chills, the more the cookies soften into tender, cake-like layers and the flavors meld into something truly special. Keep refrigerated until serving.

What Are the Best Pro Tips for an Easy Biscoff Tiramisu?

An easy biscoff tiramisu becomes extraordinary when you get a few small details right. These are the things I’ve figured out after making this more times than I probably should admit.

Cold ingredients are non-negotiable. Your mascarpone and heavy cream must be cold—straight from the fridge, not sitting on the counter while you gather everything else. Cold fat molecules trap air more efficiently during whipping, which is why chilled cream produces taller, more stable peaks.

As Serious Eats explains in their science of whipped cream article, the fat globules in cream form a network around air bubbles only when they’re cold enough to remain solid—warm cream simply can’t hold the structure.

Don’t overmix the mascarpone stage. One minute on low speed with the beater. That’s it. Mascarpone is delicate—overworking it breaks the emulsion and creates a grainy, thin texture that no amount of whipping will fix. Treat it gently, then let the balloon whisk do the heavy lifting with the cream.

Quick-dip the cookies—speed is your friend. Biscoff cookies are thinner and more absorbent than ladyfingers, so they don’t need a long soak. A full dunk lasting 2–3 seconds gives you perfect saturation: coffee-flavored all the way through, still sturdy enough to hold their shape during assembly. Any longer and they’ll crumble in your hands.

Let the coffee cool completely before dipping. Hot liquid dissolves the caramelized sugar coating on the Biscoff cookies and turns them to mush almost instantly. Room temperature coffee gives you a clean dip and a cookie that softens gracefully over hours in the fridge, not seconds in your hand.

Overnight chill is the sweet spot. Four hours is the minimum, but if you can wait a full 12–24 hours, do it. The cookies transform from crunchy to tender, the spiced mascarpone cream firms up into sliceable perfection, and the coffee flavor permeates every layer evenly. Patience makes this dessert sing.

What If Something Goes Wrong?

Don’t worry—every issue here has a straightforward solution. You’ve absolutely got this.

Why did my biscoff tiramisu cream turn grainy or split?
You most likely overwhipped the cream past stiff peaks, causing the fat to separate and start turning into butter.

If you catch it early (small lumps appearing but still mostly creamy), gently fold in 2–3 tablespoons of cold liquid heavy cream with a spatula—this can sometimes bring it back. Next time, watch carefully once you hit the 7-minute mark and stop the second you see stiff peaks.

Why are my Biscoff cookies falling apart during dipping?
The coffee is too hot or you’re soaking them too long. Let the coffee cool to room temperature and keep your dips to 2–3 seconds—a quick in-and-out. If a few cookies break, just press the pieces together in the pan. They’ll soften and meld during chilling and nobody will know.

Why is my biscoff tiramisu too runny and won’t set?
The cream likely didn’t reach true stiff peaks before assembly. It should hold firmly upside down on the whisk with absolutely no drooping.

Also make sure you’re chilling for the full 4–6 hours minimum. If it’s still too soft after overnight chilling, your cream-to-cookie ratio may be off—more cookies absorb excess moisture and help firm the structure.

What if my tiramisu tastes too sweet?
You can reduce the sugar to 1 cup next time—I’d start there and taste the cream before assembling. You can also use a stronger coffee mixture (add an extra tablespoon of instant coffee) to balance the sweetness with more bitterness. The cocoa powder dusting also helps cut through the richness.

Can I fix tiramisu that’s too coffee-bitter?
Add a tablespoon of Biscoff cookie butter to the coffee mixture before dipping—it mellows the bitterness with caramelized sweetness. You can also reduce the instant coffee to 2 tablespoons for a gentler flavor.

What Fun Variations Can You Try With Biscoff Tiramisu?

Biscoff tiramisu is a phenomenal base recipe that takes beautifully to all sorts of creative twists. Here are some of my favorite directions.

• Chocolate Biscoff tiramisu: Add 3 tablespoons of unsweetened cocoa powder and 2 oz of melted cooled dark chocolate to the mascarpone filling before whipping. The chocolate-cookie butter combination is absolutely sinful. If you love layered chocolate no-bake desserts, our decadent no-bake chocolate lasagna is calling your name.
• Biscoff and banana tiramisu: Layer thin slices of ripe banana between the cookie and cream layers. The banana’s natural sweetness and soft texture with the caramelized cookie butter is like banoffee pie meets tiramisu—dangerously good.
• Salted caramel Biscoff tiramisu: Drizzle 3–4 tablespoons of salted caramel sauce between the cream layers and over the top. The salt amplifies the Biscoff’s caramelized flavor and adds a gorgeous sweet-salty contrast.
• Pumpkin spice fall version: Add 3 tablespoons of pure pumpkin purée and an extra ½ teaspoon each of cinnamon and nutmeg to the cream filling. This is my go-to Thanksgiving showstopper.
• Cookie lover’s mashup: Alternate Biscoff cookies with Oreos or chocolate chip cookies in the layers for a multi-cookie experience. Our fun no-bake cookie cheesecake plays with the same idea in cheesecake form.

How Should You Serve, Store, and Keep Biscoff Tiramisu Fresh?

Serving
Serve this biscoff tiramisu cold, straight from the fridge. Use a sharp knife dipped in warm water between slices for the cleanest cuts with those gorgeous visible layers. I like to add a few extra cookie crumbs on each plate and maybe a drizzle of melted cookie butter for drama. It tastes best between 12–48 hours after assembly, when the cookies have fully softened and every layer has melded together.

Storage
Cover tightly with plastic wrap and keep it in the fridge for up to 4 days. It actually continues to improve through day two and three—the flavors deepen and the texture becomes even more cohesive. Always store it in the fridge; this isn’t a counter dessert. Mascarpone-based fillings need to stay cold for both food safety and texture.

Can you freeze biscoff tiramisu?
Yes, and it freezes beautifully. Wrap the entire pan in plastic wrap plus a layer of aluminum foil, or cut individual portions and freeze in airtight containers for up to 1 month. Thaw overnight in the refrigerator—never at room temperature—and add a fresh dusting of cocoa powder before serving. The texture will be slightly softer than the original, but the flavor stays incredible.

No-Waste Kitchen Magic

A recipe this size doesn’t leave much waste, but here’s how to use every last bit.

• Leftover coffee mixture? Pour it over ice with a splash of cream for a quick iced coffee, or freeze it in ice cube trays for adding to smoothies or future tiramisu batches without dilution.
• Broken Biscoff cookies that didn’t make the layers? Crush them into fine crumbs and sprinkle over ice cream, yogurt, or oatmeal. They also make an incredible cheesecake crust base—just mix with melted butter and press into a pan.
• Extra mascarpone cream filling? Spoon it into small jars or ramekins for instant single-serve Biscoff mousse cups. Top with cookie crumbs and a dusting of cocoa. It’s one of the best cook’s treats imaginable.
• Cookie butter left in the jar? Warm it slightly and drizzle it over pancakes, waffles, or toast. Stir a spoonful into your morning coffee. Use it as a dip for apple slices. Honestly, you’ll find a way—cookie butter doesn’t last long in any kitchen.

Frequently Asked Questions

Time to Make the Biscoff Tiramisu of Your Dreams

This biscoff tiramisu is the kind of dessert that makes people go quiet for a second after the first bite, then immediately ask for the recipe. It’s warm, spiced, creamy, coffee-kissed, and absolutely stunning—and the fact that it requires zero baking and minimal effort makes it feel like getting away with something.

I’d love to hear how yours turns out, so drop a comment, share a photo, or tell me which variation you’re trying first. And if you’re building a Biscoff dessert empire (no judgment, I’m right there with you), our smooth and addictive Biscoff cookie butter truffles should be your very next stop.

Now go make something incredible.