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Biscoff Speculoos Tiramisu

This Biscoff Speculoos Tiramisu is a tiramisu variation made with Lotus Biscoff cookies or other speculoos cookies, Biscoff cookie butter, mascarpone, and a spiked coffee syrup. It is an impressive Biscoff dessert but easy to make with no baking or special equipment required, making it perfect for company or a holiday get-together.

Prep Time
30 mins
Chilling time
4 hrs
Total Time
4 hrs 30 mins
Servings: 16
Calories: 493 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 1 cup espresso or strong coffee, cooled to room temperature
  • ¼ cup Marsala, brandy, or Kahlua or other liqueur
  • 2 cups mascarpone
  • ½ cup biscoff cookie butter
  • 2 tablespoons vanilla extract
  • 1½ teaspoons cinnamon divided
  • 2 cups heavy whipping cream cold
  • 64 biscoff cookies or other speculoos cookies
  • ¼ cup unsweetened cocoa powder

Instructions

    Cup of Yum
  1. Put a small mixing bowl in the fridge to chill.
  2. Combine the coffee with the Marsala or other liquor. Put the coffee syrup in a flat baking dish and set it aside while you make the mascarpone layer.
  3. In a medium bowl, combine the mascarpone, Biscoff cookie butter, vanilla, salt, and ½ teaspoon of the cinnamon together until they are well mixed. Set this bowl aside while you whip the whipping cream.
  4. Take the small mixing bowl from the fridge and whip the heavy whipping cream in it until it forms stiff peaks.
  5. Use a spatula to scoop and mix about a quarter of the whipped cream into the mascarpone mixture to lighten it. Then gently fold the remaining whipped cream until you no longer see large pockets of cream or mascarpone.
  6. To construct the Biscoff cookie tiramisu, dip the Biscoff cookies two at a time into the coffee syrup and place them in a single layer in one large or multiple smaller serving dishes as you prefer. Repeat with a second, overlapping layer.
  7. Add about half of the Biscoff mascarpone cream, and then gently place another double layer of Biscoff cookies dipped in the coffee syrup on top of that. Finish off with a second layer of Biscoff mascarpone cream.
  8. Combine the cocoa and remaining teaspoon of cinnamon in a small bowl and use it to dust a thin layer on top of the tiramisu.
  9. Chill your Biscoff tiramisu for at least 4 to 6 hours, but take it out of the refrigerator for about 15 minutes before serving.

Notes

  • Two 8.8 ounce packs of Biscoff cookies total the 64 cookies needed for this Biscoff tiramisu recipe. You can construct the tiramisu in a 9 by 13 inch baking pan but I'd recommend using the prettiest serving dish or dishes you have.
  • This Biscoff tiramisu is a dessert that looks harder to make than it is. Like all tiramisu, it needs to chill for about 4 to 6 hours in the fridge, and it has best texture when served within 24 hour.
  • If eating the full amount of this Biscoff tiramisu recipe seems like too much, I'd recommend making a half batch. Alternatively, you could store the Biscoff mascarpone cream for five to seven days, so you could make one half batch and then another a few days later.
  • Chilling the bowl lets you whip your cream to a larger volume because the cold fat globules create a more stable structure.

Nutrition Information

Calories 493kcal (25%) Carbohydrates 33g (11%) Protein 6g (12%) Fat 37g (57%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Cholesterol 62mg (21%) Sodium 168mg (7%) Potassium 108mg (3%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 866IU (17%) Vitamin C 0.2mg (0%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 493

% Daily Value*

Calories 493kcal 25%
Carbohydrates 33g 11%
Protein 6g 12%
Fat 37g 57%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Cholesterol 62mg 21%
Sodium 168mg 7%
Potassium 108mg 2%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 866IU 17%
Vitamin C 0.2mg 0%
Calcium 69mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.