We all love an airline that gives a pack of Biscoff cookies, right? You love Biscoff, you love tiramisu - put together the spiced Belgian cookies with the creamy Italian mascarpone layers to make Biscoff (speculoos) tiramisu. This recipe introduces the warm, caramelized flavors of speculoos, with the rich addition of cookie butter, proving that sometimes, breaking tradition can result in a new classic that's bound to become a favorite in your dessert rotation.
NOTE FROM A NOMAD
In Italy (and now, elsewhere) you will find all sorts of tiramisu flavors outside of the classic flavor combination. There are many reimagined tiramisu flavors like nutella, strawberry, or salted caramel tiramisu. If you're in Milan, you can check out a shop like Spùn to try some new flavors.
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What Is Biscoff aka Speculoos?
Biscoff is a brand of speculoos cookies, originating from Belgium, with a caramelized, cinnamon-spiced flavor and crunchy texture. Originally enjoyed as a treat with coffee, Biscoff cookies are now widely popular throughout Europe and North America, and are commonly used in desserts.
- Best substitute: Other brands of speculoos cookies or cookies with a caramel and brown sugar taste.
- Where to buy: You can find Biscoff cookies in most supermarkets in the cookie aisle. Cookie butter is typically in the same aisle as peanut butter or Nutella. Alternatively, you can also order both Biscoff cookies and cookie butter online.
☕️ Psst! Tiramisu comes from the Treviso phrase "tireme su" meaning "pick me up" or "cheer me up" - likely referring to the effects of one of its key ingredients, coffee / espresso.
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.
Test Kitchen Tips
- Wait to dip the cookies until the coffee is completely cooled. If the coffee is not completely cooled before dipping, the cookies will disintegrate into the coffee.
- Dip quickly. The cookies can be dipped for a maximum of 1 - 2 seconds. There's no need to soak the cookies in the coffee.
- Increase container accordingly. Double, triple, etc. the volume of the container you use accordingly if increasing the recipe. For example, to double the recipe, use a container that holds at least 6 cups or 1.5L such as an 8 inch / 20 cm round cake pan or 8 ½ inch x 4 ½ inch / 21 cm x 11 cm loaf pan.
If you made and loved this biscoff tiramisu recipe, please leave a ✨5-star review✨ below! Also, leave a comment if you have any troubleshooting questions. I'd love to hear from you.
Thank you! - Nicole
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📖 Recipe
Biscoff Speculoos Tiramisu with Cookie Butter
Equipment
- 750 milliliter / 3 cup container (such as a Pyrex 3-cup rectangular glass storage container)
- Mixer
- Silicone spatula
- Sieve or sifter
Ingredients
Mascarpone Filling
- 114 milliliters heavy cream, cold
- 12 grams white granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 75 grams speculoos cookie butter, creamy
- 113 grams mascarpone cheese, cold
Coffee Soak
- 240 milliliters strongly brewed coffee
- 28 - 30 speculoos cookies
Topping
- 1 tablespoon cocoa powder
- 2 - 3 speculoos cookies, optional
Instructions
- Brew coffee. Brew the coffee and let it cool completely while prepping the below.240 milliliters strongly brewed coffee
- Whip cream. 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.114 milliliters heavy cream12 grams white granulated sugar½ teaspoon vanilla extract¼ teaspoon kosher salt
- Mix remaining cream ingredients. In a small bowl, mix together cookie butter and mascarpone cheese until combined. Mix a small amount of the whipped cream into the mascarpone mixture to lighten.75 grams speculoos cookie butter113 grams mascarpone cheese
- Fold gently. With a silicone spatula, gently fold the mascarpone mixture into the whipped cream until it is no longer streaky.
- Assemble. Dip speculoos cookies in coffee briefly 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. I used a 3-cup rectangular glass container. Spread half of cream mixture to evenly cover cookie layer.28 - 30 speculoos cookies240 milliliters strongly brewed coffee
- Repeat the process. 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.
- Chill. Cover and refrigerate for at least 4 hours or overnight.
- Topping. When ready to eat, evenly sift cocoa powder over the top of the cream. Optionally, top with whole or crushed speculoos cookies!1 tablespoon cocoa powder2 - 3 speculoos cookies
Marie says
Added this to the list to test tomorrow!!