This Biscoff tiramisu recipe is an easy no-bake dessert made with layers of coffee-soaked Biscoff biscuits and a creamy mascarpone filling swirled with Biscoff spread. It’s simple to make, perfect for making ahead, and ideal for dinner parties, Christmas desserts, or whenever you want a show-stopping dessert with minimal effort.
What Is Biscoff?
Biscoff are distinctive crunchy biscuits with a caramelised cinnamon flavour and are perfect for dunking into a coffee. In fact, the name Biscoff came from ‘Biscuit’ and ‘Coffee’ and these crunchy little biscuits are super addictive. Not only does it come in biscuit form, but as spreads as well to spread on pancakes or add to cupcakes or even do as I do – straight from the spoon! I have used both in this easy and delicious take on a classic tiramisu. Biscoff biscuits are made by Lotus and are known for their caramelised flavour — you can read more about them on the official Biscoff website.
This dessert fits right in with my roundup of no-bake desserts.
Why Use Biscoff In Tiramisu
With a biscuit that is made for dunking into coffee, it makes perfect sense to use these as the base of our Biscoff Tiramisu. They soak up a lot of the espresso and the flavours just work together. These biscuits are sturdier than traditional ladyfingers so the finished tiramisu ends up having some more bite to it. But I don’t stop there, I like to add smooth Biscoff spread to the mascarpone cream so you get a double hit of Biscoff goodness!
Can You Make Biscoff Tiramisu Without Alcohol?
A traditional Tiramisu contains alcohol, usually vin santo or marsala wine. I have opted not to use any in this recipe, but it’s up to you. I would add it to the coffee before dunking the biscuits when layering up this tasty dessert. Biscoff is a strong flavour and I feel the dessert is just as good with no alcohol added.
Equipment
- 9 inch x 9 inch square cake tin
- Offset spatula/palette knife
- hand mixer or stand mixer
- Mixing Bowls
How To Make Biscoff Tiramisu
This easy dessert can be made by following these simple steps:
- Make the espresso coffee and let it cool
The coffee needs to be cooled so that you can dip the biscoff biscuits in and layer up the dessert. I like to use strong brewed espresso as I find instant coffee or regular coffee not strong enough to give that coffee flavour to the biscuits.
- Make the mascarpone cream
I have used a stand mixer to mix everything together but you could use a hand mixer. I use a traditional Tiramisu method off whipping egg yolks and sugar. If you prefer not to use raw eggs, you can leave them out and the dessert will still be tasty. I use the beater head to beat the mascarpone and biscoff spread together. I then swap it out with the whisk attachment to whip up the cream into the mixture and get stiff peaks.
- Layering up the dessert
I make the biscuit layer two biscuits deep. Biscoff biscuits are quite thin and I was looking for some texture and bite. Each biscuit is dipped very quickly into the cold coffee so as not to go soggy.
- Chill overnight
Once the dessert is assembled, cover and chill overnight to get maximum flavour. If you can’t wait that long, I would give it a minimum of 4-6 hours.
- Dust with Cocoa powder
You can finish this dessert off by dusting with cocoa powder just before serving. You could also try grating chocolate as an alternative.
Tips from My Kitchen
- Add cocoa just before serving – Dusting with cocoa too early can cause moisture on the surface. For the best finish, dust right before serving.
- Let the coffee cool completely– Always make sure the espresso is fully cooled before dipping the Biscoff biscuits. Warm coffee will melt the mascarpone cream and affect the final texture.
- Dip the biscuits very quickly – Biscoff biscuits soften fast. A quick dip is enough to add coffee flavour without making the layers soggy.
- Whip to proper stiff peaks – The mascarpone and cream mixture should be thick and hold its shape. If it’s too soft, the tiramisu won’t set cleanly when sliced.
- Chill overnight for best results– Although it can be eaten after 4 hours, chilling overnight gives the best flavour and a firmer, cleaner slice.
Can You Make Biscoff Tiramisu Ahead? (Storage & Freezing Tips)
Yes — this Biscoff tiramisu is ideal for making ahead. Cover it tightly and store in the fridge for up to 2 days, allowing the flavours to develop and the layers to set properly.
To keep it fresh, always cover it well to prevent it from absorbing fridge odours. Store it away from strong-smelling foods for the best flavour.
You can also freeze Biscoff tiramisu for up to 1 month. Wrap it tightly in cling film (and foil if needed) and freeze it level to protect the layers. Thaw overnight in the fridge before serving. For convenience, freeze individual portions.
For more detailed guidance on storage and shelf life, see my guide on how long tiramisu lasts in the fridge.
What Could Go Wrong (And How to Fix It)
- Flat flavour – Use proper espresso rather than weak coffee, and finish with a cocoa dusting just before serving to balance the sweetness.
- Too soft or loose – The mascarpone mixture may not have been whipped enough, or the biscuits were over-soaked. Whip to stiff peaks and dip the biscuits very briefly in cold coffee.
- Too firm or dense – This can happen if the cream is overmixed or the tiramisu is over-chilled. Next time, gently fold the cream and avoid overworking the mascarpone.
- Layers sliding or not setting – The tiramisu needs time to chill. Refrigerate for at least 4 hours, ideally overnight, before serving.
- Mushy biscuits – Biscoff biscuits absorb liquid quickly. Use strong, cold coffee and dip quickly rather than soaking.
- The cream looks grainy – Overmixing mascarpone can cause it to split. Mix just until combined, then stop.
If you enjoy rich, indulgent desserts, you’ll also love my caramelized banana tart.
FAQ’s
Absolutely, you could swap out the biscoff biscuits with your favourite biscuit and could also try using peanut butter mixed into the mascarpone cream instead of biscoff spread.
Yes it freezes well and can last up to 3 months in the freezer. Portion it out and cover well (minus the dusting of cocoa) with cling film and tinfoil. When ready to use, thaw and dust with cocoa before serving.
Yes, you can easily make a delicious Biscoff Tiramisu without alcohol by simply substituting the traditional liqueur with non-alcoholic options like flavoured syrups or fruit juices. This variation ensures everyone can enjoy this decadent dessert.
To achieve the perfect texture and flavour infusion, allow your Biscoff Tiramisu to chill in the refrigerator for at least 4 hours or preferably overnight. This resting period enhances the melding of coffee, caramel, and creamy layers for a decadent dessert experience.
Yes, you can use cookie butter or sunflower seed spread as nut-free alternatives for Biscoff spread. These options provide similar flavors without the presence of nuts. Experiment with these substitutes for a delicious twist on your Biscoff Tiramisu recipe.
Yes. In fact, this dessert tastes even better when made ahead. Chilling overnight allows the flavours to develop and the layers to set properly, making it ideal for entertaining.
Watch How To Make It
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Biscoff Tiramisu Recipe (Easy No-Bake, Make-Ahead Dessert)
Ingredients
- 500 g mascarpone cheese
- 100 g caster sugar
- 150 ml cold brewed espresso coffee
- 64 biscoff biscuits 2 packets
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup double cream 250ml
- 200 g Smooth Biscoff spread
Instructions
- Begin by brewing some strong coffee. Let it cool. The coffee mjst be cold before it can be used.
- Start by whipping the egg yolks and sugar in the bowl of a stand mixer on high speed until very pale and risen in volume and the whisk leaves a trail
- Using the beater attachment, add the mascarpone cream, biscoff spread and vanilla extract. Beat on medium speed until just combined
- Switch back to the whisk attachment. Add the double cream and whip on medium high speed until stiff peaks form.
- When ready to layer up, dip each biscuit in the coffee, very briefly and create a layer of biscuits 2-deep.
- Top with half of the mascarpone cream mixture and level out with a palette knife
- Repeat with another 2-deep layer of biscuits and finish off with the remainder of the mascarpone cream.
- Cover and chill – ideally overnight, for a minimum of 4 hours
Notes
- I used a 9-inch square loose-bottomed cake tin, but you can use any similar-sized dish.
Looking For Another Recipe?
Find more ideas in my Easy Dessert Recipes collection
Hi, I’m Paul! I’m a passionate home chef, recipe developer, and food lover who believes that cooking should be fun, rewarding, and stress-free! Through Scoffs & Feasts, I share my favorite tried-and-tested recipes, cooking tips, and troubleshooting advice to help home cooks gain confidence in the kitchen. Whether you’re a beginner or an experienced foodie, I hope my recipes inspire you to try something new.
