Go Back

Biscoff Tiramisu (No Bake) - A Cozy, Creamy Dessert You’ll Love

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings

Ingredients
  

  • Biscoff cookies (speculoos): About 2 standard sleeves (250–300 g).
  • Biscoff spread: Smooth, 1/2 cup (about 150 g), plus extra for drizzling.
  • Mascarpone cheese: 16 oz (450 g), cold.
  • Heavy cream: 1 1/2 cups (360 ml), cold.
  • Powdered sugar: 1/3 to 1/2 cup (40–60 g), to taste.
  • Vanilla extract: 1 teaspoon.
  • Strong coffee or espresso: 1 cup (240 ml), cooled. Optional: 1–2 tablespoons coffee liqueur.
  • Pinch of salt: To balance the sweetness.
  • Crushed Biscoff cookies or cocoa powder: For topping.

Instructions
 

  • Make the coffee soak: Brew strong coffee or espresso and let it cool. If using, stir in coffee liqueur. Set aside in a shallow dish.
  • Whip the cream: In a large bowl, beat cold heavy cream with powdered sugar and vanilla until you get soft-to-medium peaks.
  • Beat the mascarpone: In another bowl, briefly beat mascarpone with a pinch of salt until smooth. Don’t overmix.
  • Fold together: Gently fold the whipped cream into the mascarpone in two additions. Stop when it’s smooth and fluffy.
  • Add Biscoff spread: Microwave the spread for 10–15 seconds to loosen. Fold 1/2 cup into the cream mixture until just combined.
  • Dip the cookies: Quickly dip each Biscoff cookie into the cooled coffee—1 to 2 seconds per side. They should be lightly soaked, not soggy.
  • Layer it up: Arrange a single layer of dipped cookies in an 8x8-inch (20x20 cm) dish. Spread half the cream mixture over the top.
  • Repeat: Add a second layer of dipped cookies, then the remaining cream.
  • Finish and chill: Drizzle a little warmed Biscoff spread over the top and swirl. Cover and chill for at least 4 hours, ideally overnight.
  • Garnish and serve: Just before serving, dust with cocoa powder or sprinkle crushed Biscoff cookies. Slice and enjoy.