Biscoff Tiramisu Recipe

Make Biscoff Tiramisu Recipe: layer coffee-soaked Biscoff cookies with Biscoff-mascarpone cream for a rich, easy dessert.

Ingredients

• 1 1/2 cups (360 ml) very strong brewed coffee or espresso, cooled completely to room temperature (about 70°F / 21°C)
• 2 tablespoons (25 g) granulated sugar, for sweetening the coffee
• 2 tablespoons (30 ml) dark rum, coffee liqueur, or whole milk, at room temperature (optional, for flavor)
• 1 teaspoon pure vanilla extract, divided (1/2 teaspoon for the coffee, 1/2 teaspoon for the cream)
• 1 3/4 cups (400 g) mascarpone cheese, cold but slightly softened for 5 minutes at room temperature
• 1 1/4 cups (300 ml) heavy cream (36–40% fat), very cold
• 1/3 cup (70 g) granulated sugar, for the mascarpone cream
• 1/2 cup (160 g) smooth Lotus Biscoff spread, at room temperature, for the mascarpone cream
• 1/4 teaspoon fine sea salt
• 12 ounces (340 g) Lotus Biscoff cookies, divided (about 48–52 cookies; 10 ounces / 280 g left whole for layering, 2 ounces / 60 g finely crushed for topping)
• 1/2 cup (160 g) smooth Lotus Biscoff spread, gently warmed until pourable but not hot, for drizzling between layers
• 2 tablespoons (15 g) unsweetened cocoa powder, sifted, for dusting the top (optional)
• 1 ounce (30 g) dark chocolate, finely shaved, for garnish (optional)

Instructions

Step 1: Mix and cool the coffee dipping liquid

Brew a very strong coffee or espresso and let it cool fully to room temperature; once cooled, stir in the granulated sugar, a splash of dark rum or coffee liqueur if using, and 1/2 teaspoon of vanilla until fully dissolved. Transfer the finished coffee into a shallow wide ceramic bowl that easily fits a cookie for a 1–2 second dip; keep it uncovered at room temperature so it stays ready but not warm. Have the remaining whole Biscoff cookies and a small zip-top bag of two ounces of cookies set beside the bowl for the next step.

Step 2: Crush cookies and prepare the workspace

Place 2 ounces of Lotus Biscoff cookies into a zip-top bag and crush them into a fine, sandy crumb using a rolling pin (or pulse in a food processor) and set the crumbs aside in a small shallow dish for topping. Lay out the remaining whole cookies in a neat stack nearby on the marble, and position an 8-inch (20 cm) square baking dish within reach and completely dry; these simple preparations keep the assembly smooth and uninterrupted.

Step 3: Create the Biscoff-mascarpone base

In a single, modern matte grey ceramic mixing bowl (the persistent hero mixing vessel), beat cold-but-slightly-softened mascarpone with 1/3 cup sugar until smooth and free of graininess. Add 1/2 cup room-temperature smooth Biscoff spread, the remaining 1/2 teaspoon vanilla and a pinch of fine sea salt, and beat until the mixture becomes a uniform light caramel color and silky in texture. Scrape the bowl and show the finished spreadable, glossy-matte cream clinging to the spatula—thick, smooth, and unmistakably Biscoff-flavored.

Step 4: Whip and fold to an airy cream

In a separate chilled stainless-steel bowl whip the very cold heavy cream to medium-stiff peaks: glossy, billowy, and able to hold a slight tip. Gently fold the whipped cream into the mascarpone-Biscoff base in three additions using a large spatula in the same matte grey bowl, rotating the bowl with each fold until the mixture is homogeneous, airy, and light—no streaks, no deflation. If you want a stronger Biscoff presence, fold in an extra tablespoon or two of spread just until streaks disappear. Meanwhile, warm 1/2 cup Biscoff spread gently until pourable (below body temperature) and keep the warmed jar nearby for assembly.

Step 5: Assemble, chill, and finish

Briefly dip each whole cookie 1–2 seconds per side into the cooled coffee and arrange a snug single layer on the bottom of the prepared 8-inch square baking dish. Spread half the mascarpone-Biscoff cream evenly to the corners, drizzle half the warmed Biscoff spread in thin ribbons, then repeat with a second soaked-cookie layer and the remaining cream. Drizzle the rest of the warmed spread across the top; sprinkle the reserved fine Biscoff crumbs evenly, optionally dust lightly with sifted cocoa and finish with finely shaved dark chocolate. Cover carefully (wrap not touching the surface) and refrigerate for at least 6–8 hours. When serving, let sit 10–15 minutes for cleaner slices, use a long sharp knife and a flat metal spatula to lift neat squares from the same square dish—retaining the pan’s geometry and layered cross-section.

Notes

• Chill the tiramisu at least 6 hours or overnight for best texture and flavor melding.
• Warm the extra Biscoff spread gently until just pourable; do not heat it hot or it will break texture.
• Dip cookies quickly (1-2 seconds per side) to avoid sogginess.
• Use a long sharp knife warmed in hot water and wiped dry for cleaner slices.
• For freezable portions, wrap tightly and freeze up to 1 month; thaw overnight in refrigerator.