Biscoff Tiramisu combines two of the best things in the world. Lucious tiramisu with warm, sweet and rich Lotus Biscoff cookies. It is indulgent, rich and simply the best. This easy eggless and no-bake dessert recipe can also be made in advance! All you need is 6-ingredients and 15 minutes of active time to make this dreamy dessert.
Lotus Biscoff Tiramisu is delicious and easy Tiramisu recipe is made with coffee soaked Biscoff cookies, layered with sweet and creamy cheese (no raw eggs!), and coffee - cocoa powder dusted on top. It is pure bliss in every spoon.
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This is my favorite ( ok most favorite dessert recipe) no-bake dessert recipe. Check out several easy chocolate recipes like peanut butter fudge, chocolate fudge, chocolate peanut clusters and date and nuts energy balls.
Pranjali has infinite love for biscoff cookies. ( so much so that American Air lines is her favorite air lines because they serve these cookies in flight.. jokes aside) If you have never tasted these cookies, they are warm and creamy-tasting biscuits with warm cinnamon, nutmeg and ginger flavors.
They are Parle G type biscuits made by the Lotus Bakeries. Dunking them in coffee and eating moist crisp cookie is a pure bliss ! So when she decided to combine two of her favorites, it became an enchanting and delightful dessert.
Make this fool proof dessert when you want a simple treat to brighten your day or when you are hosting a large gathering and impress the crowd. It's going to make a lasting impression on your taste buds.
Ingredients
Biscoff Cookies: Crisp English biscuit like cookies made by Lotus. These thin cookies with warm caramelized flavor, forming the base layers for a delightful crunch.
Whipping Cream : Luxuriously creamy and velvety smooth, lending a rich and smooth texture to the tiramisu layers.
Cream Cheese : I prefer to use cream cheese instead of mascarpone cheese typically used in classic Italian Tiramisu recipes. Cream cheese is so much cheaper than mascarpone cheese and easily available. Also it gives the Tiramisu a lovely cheesecake like flavor. And I can use it generously!
Biscoff Creamy Cookie Butter Spread: A luscious blend of finely ground Biscoff cookies, creating a delectable spread that infuses the dessert with intensified cookie goodness.
Espresso or Strong Coffee : I prefer to use robust dark coffee or espresso to soak the cookies. It adds a perfect balance of moisture and coffee essence to each heavenly bite.
Vanilla Extract and Sugar : A splash of vanilla extract adds warming essence to the tiramisu. A bit of dark sugar adds subtle sweetness to the mix. Both of these are optional ingredients.
Cocoa and instant Coffee Powder: Finely dusted over the top, imparting a subtle bitterness that complements the sweet layers, creating a harmonious flavor symphony.
How to Make Biscoff Tiramisu, No-Bake Dessert?
Preparation : Prepare the coffee / espresso and let it cool down completely. In a separate small bowl combine the cocoa powder and instant coffee mix. Bring cream cheese to room temperature.
Make the Cream : In a large mixing bowl, add the cream cheese, Biscoff cookie butter, sugar and vanilla extract. Whisk for 30-60 seconds until a creamy mixture has formed.
Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks. Use a spatula to scrape in the edges to fold the mixture.
Assembly: Dip some of Biscoff cookies in the cold coffee and layer those in the bottom of your serving / baking dish. Arrange them tightly, slightly overlapping is ok.
Spread half of the whipped Biscoff butter cream mixture and cover the layer of the wet cookies with this cream. Use a spatula and spread it out out evenly. Repeat the process, adding another layers of the soaked Biscoff cookies, and the remaining cream mixture. The top layer should be cream.
Dust the top with dry instant coffee and cocoa mix. Cover it entirely. Cover the dish with wrap or foil.
Setting and serving: Refrigerate overnight or chill for at least 4 hours until fully set. Decorate with crushed Biscoff cookies. Cut into desired pieces. Scoop out through all four layers and serve. Enjoy!
💡💡You can keep the leftovers of Biscoff Tiramisu in the fridge for 5-7 days in airtight container and enjoy it cold. Flavors meld so well.
You can add 3 tablespoons of your preferred alcohol like coffee liqueur, brandy, dark rum, or chocolate liqueur to the coffee mixture before dipping the cookies
Recipe FAQs
While the unique flavor of Biscoff spread adds a special touch, you can experiment with alternatives like Nutella or cookie butter for a different twist. However, the distinct caramelized taste and warm spices of Biscoff does contribute significantly to the charm of this dessert.
Biscoff Tiramisu benefits from some chilling time for the flavors to meld. It is recommended to prepare it a day in advance, allowing it to set in the refrigerator overnight for the best results. The dessert can be stored for up to 2-3 days, but the texture may slightly change over time.
Coffee-soaked ladyfingers ( Savoiardi) are a traditional component of tiramisu, providing a balanced flavor. However, if you prefer a non-coffee version, you can replace the coffee with a mixture of milk and a dash of vanilla extract. This alteration will maintain the moisture without the coffee essence.
Absolutely! Consider adding a sprinkle of crushed Biscoff cookies between the layers for added crunch. You can also experiment with a drizzle of caramel sauce or a dusting of cinnamon for extra flavor dimensions. Personalizing the recipe allows you to tailor it to your taste preferences.
Biscoff butter, or cookie butter, is a creamy spread made from finely ground Biscoff cookies. With a rich, toasty flavor and sweet, spiced undertones, it's a versatile delicacy used in desserts, sandwiches, and more. This indulgent spread has gained popularity for its unique taste and is a delightful alternative to traditional nut butters.
Our Favorite Dessert Recipes
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📖 Recipe
Biscoff Tiramisu Recipe
Equipment
Ingredients
- 2 packets Biscoff cookies 64 cookies
For the Filling
- ½ cup Biscoff Cookie butter
- 2 cups Heavy whipping cream chilled straight from the fridge
- 1 (16 oz) Cream cheese room temperature
- 1 Tablespoon pure vanilla extract optional
- ¼ cup raw sugar optional
To Make Coffee for soaking
- 1½ cups water
- 4 Tablespoons espresso or coffee
To dust on the top
- 2-3 Tablespoons unsweetened cocoa powder
- 1 Tablespoon Instant Coffee
Instructions
- Preparation : Prepare the coffee / espresso and let it cool down completely. In a separate small bowl combine the cocoa powder and instant coffee mix. Bring cream cheese to room temperature.
- Make the flavored Cream : In a large mixing bowl, add the cream cheese, Biscoff cookie butter, sugar and vanilla extract. Whisk for 30-60 seconds until a creamy mixture has formed.
- Add the cold heavy cream to the same bowl and whisk on medium speed for 1-2 minutes until the mixture reaches stiff peaks. Use a spatula to scrape in the edges and bottom to form a homogenous mixture.
- Assembly: Dip some of Biscoff cookies in the cold coffee and layer those in the bottom of your serving dish. Arrange them tightly, slightly overlapping is ok.
- Spread half of the whipped Biscoff butter cream mixture and cover the layer of the wet cookies with this cream. Use a spatula and spread it out out evenly. Repeat the process, adding another layers of the soaked Biscoff cookies, and the remaining cream mixture. The top layer should be cream.
- Dust the top with dry instant coffee and cocoa mix. Cover it entirely. Cover the dish with wrap or foil.
- Setting and serving: Refrigerate overnight or chill for at least 4 hours until fully set. Decorate with crushed Biscoff cookies. Cut into desired pieces. Scoop out through all four layers and serve. Enjoy!
Notes
Nutrition
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Maryanne
Looks great.
What size cake pan do I need for this recipe?
If I am using a 9x13 pan should I double the ingredients?
Prajakta Sukhatme
I used 9x9 pan. So yes , you should double the quantity to use 9x13 pan and have two layers.
Pratibha
Super yumm