Biscoff (Speculoos) Tiramisu with Cookie Butter

Key Ingredients and Substitutions

• Biscoff or speculoos cookies: The star of the show! One sleeve of Biscoff cookies (the 8.8 oz / 250 g package) works perfectly with this recipe.
• Coffee: The “pick me up” in a tiramisu. You’ll need to brew a strong cup of coffee, or espresso, if you prefer.
• Biscoff cookie butter: If you don’t have Biscoff (or another brand of) cookie butter available near you, you can leave it out.
• Mascarpone cheese: Mascarpone is a spreadable fresh Italian cheese that is classic in a tiramisu. It’s often near other specialty cheeses, like goat cheese, in the grocery store.
• Heavy cream: Heavy cream is often found under different names around the world. If you’re unsure, look for text on the container that shows it’s between 36 – 40% milk fat.

Find the full list of ingredients, measurements, and instructions in the recipe card below.

How to Make Biscoff (Speculoos) Tiramisu with Cookie Butter

Step 1: Brew the coffee and let it cool completely while prepping the other components.

Step 2: In a medium bowl, whisk together the heavy cream, sugar, vanilla extract, and kosher salt on medium speed for 2-3 minutes until soft peaks form. Set aside.

Step 3: In a small bowl, mix together the cookie butter and mascarpone cheese until combined. Mix a small amount of the whipped cream into the mascarpone mixture to lighten.

Step 4: With a silicone spatula, gently fold the mascarpone mixture into the whipped cream until it is no longer streaky.

Step 5: Quickly dip the cookies in coffee on both sides and assemble in the bottom of your container. Add two layers of dipped cookie layers, filling in any gaps with cut-up cookies as needed. Spread half of cream mixture to evenly cover cookie layer.

Step 6: Dip another 2 layers of speculoos cookie, assemble on top of the cream mixture, and spread the remaining cream mixture evenly on top of the cookie layer. Cover and refrigerate speculoos tiramisu for at least 4 hours or overnight. Add toppings when you’re ready to serve.

Variations

• Spike it: Tiramisu traditionally includes a little marsala wine, rum, or coffee liqueur. You can add about 1 tablespoon (more or less, to your liking) to the coffee before dipping the cookies.
• Top it off: Instead of the traditional topping of cocoa powder, if you want to pack in more Biscoff flavor, you can finely crumble more cookies or spread a thin layer of cookie butter on top.

Equipment

• 3-cup / 750 mL container: I used a Pyrex rectangular glass storage container. Since Biscoff cookies are rectangular, the best container shape would also be rectangular but use what you have.
• Mixer: A stand mixer or hand mixer works best here. You can also use a whisk to whip it by hand.
• Silicone spatula: A silicone spatula is the best tool for gently folding.
• Sifter: A sifter or fine mesh sieve is the easiest way to evenly distribute cocoa powder on top of the tiramisu.

Storage, Freezing, and Making Ahead

• Storage: Biscoff (speculoos) tiramisu lasts 3 – 5 days in the refrigerator and is best served chilled.
• Freezing: If you plan to freeze the tiramisu, leave off any toppings. To freeze, tightly wrap the it in a double layer of plastic wrap, then a layer of aluminum foil. The tiramisu can be kept in the freezer for 3 months when stored properly. When you’re ready, take the piece out of the freezer and put it in the refrigerator to thaw overnight.
• Making Ahead: You can make the tiramisu up to 3 days in advance and keep it in the refrigerator in an airtight container. Leave off any toppings ahead of time and put them on the tiramisu right before serving.

FAQ