Biscoff Tiramisu

This Biscoff Tiramisu is loaded with coffee-soaked lotus cookies, biscoff whipped filling, and finished off with a silky, smooth chocolate ganache. It's the perfect dessert to whip up for a crowd, and a total pleaser!

I have yet to meet someone who isn't a fan of Biscoff. What's not to love? The cookies are dreamy with the deep notes of caramel flavor, and the biscoff spread is just out right addictive! I can eat that stuff with a spoon. And I may have. Don't judge! But this Biscoff Tiramisu is such a crowd pleaser. It has all the elements of a great dessert, and the bonus is that it's so easy to put together. The longest part is the chilling, but if you make it the night before your party, you're good to go!

Why You'll Love Biscoff Tiramisu

• Easy: Biscoff Tiramisu uses few ingredients and there are no difficult steps to achieving the delicious results.
• Quick: Aside from whipping up the filling (which is pretty quick if using a stand mixer), assembly takes very little time, and the longest part is the chilling in the fridge.
• Delicious: Biscoff along is absolutely amazing, but adding coffee-soaked biscoff cookies and biscoff whipped cream, then finishing it off with a ganache takes biscoff to another level. It's a keeper.
• Chocolate Ganache: Unlike other recipes, this one adds an extra element that I think takes it to another level. The semi-sweet chocolate ganache gives such a nice balance to this dessert.

Jump to:

• Why You'll Love Biscoff Tiramisu
• Ingredients You'll Need
• How to Make Biscoff Tiramisu
• Substitutions You Can Make
• Variations You Can Try
• Storing Biscoff Tiramisu
• Pro Tips
• Other Recipes You Might Like
• 📖 Recipe
• 💬 Reviews

Ingredients You'll Need

• Biscoff Lotus cookies: You'll need about two whole packages of biscoff cookies for this recipe.
• Biscoff Spread: The spread is used both in the filling and between the layers, and to drizzle on top of the finished dessert. I find it best to warm up for about 20 seconds.
• Coffee: I use brewed coffee that I've left to cool to room temperature. Use your favorite brand.
• Heavy cream: Heavy cream is essential to create a whipped cream filling, and to use to create the chocolate ganache.
• Cream Cheese: I don't use your typical mascarpone that would be added to a traditional tiramisu because I personally feel like cream cheese goes SO well with biscoff. It is so delicious, and I love the tang that cream cheese delivers. If you want, you could always experiment and try mascarpone and see if you like that better.
• Powdered Sugar: I like to use powdered sugar instead of granulated sugar because it mixes well with the heavy cream, but it's also lighter. If all you have is granulated sugar, it works as well.
• Chocolate Chips: To create a chocolate ganache, I use semi-sweet chocolate chips.

See recipe card for quantities.

How to Make Biscoff Tiramisu

• Brew Coffee: Make the coffee before hand because it needs time to cool. I like to this at least an hour before I'm about to start on the Biscoff Tiramisu. Once brewed, transfer it to a shallow bowl.
• Make the Filling: In a stand mixer fitted with a whisk attachment, add the softened cream cheese and beat on high until smooth. Reduce the mixer to low, and pour in the heavy cream and start beating on medium speed until it starts to thicken, then add the powdered sugar and warmed biscoff spread. Beat on high until thickened and forms soft peaks.
• Assemble: Add a very thin layer of the filling to the bottom of a 9x13 baking dish.
  • Dip each biscoff cookie in the coffee and remove immediately (don't soak) and line the cookies at the bottom of the baking dish.
  • Add ⅓ the filling and smooth with an offset spatula. Drizzle melted biscoff spread on top (as much or as little as you want, but don't soak it!).
  • Repeat two more times: dip cookies in the coffee and line on top of the filling, add more filling, then drizzle with Biscoff spread.
• Make Topping: Pour chocolate chips in a heat proof bowl and set aside. Heat heavy cream in the microwave in 30 second increments until hot. Add it to the chocolate chips and let set for a few minutes then start stirring until completely smooth. Pour it over the Biscoff Tiramisu and you can either use an offset spatula to spread it out or tilt the pan pan and forth to get the ganache in all nooks and crannies.
• Chill: Chill the Biscoff Tiramisu for at least 4 hours

Substitutions You Can Make

• Chocolate Ganache: You can completely skip the chocolate ganache and just add some drizzled biscoff spread on top with cookies or cookie crumbs if you're not a fan of the chocolate. I do highly recommend it because it balances it out really well.
• Mascarpone: If you don't like cream cheese, you can use mascarpone in its place.
• Coffee: I have used both brewed coffee and instant coffee and both work really well.
• Biscoff Spread: I use about ¼-1/3 biscoff spread in the whipped filling, but you can use more if you want a more pronounced biscoff flavor.

Variations You Can Try

Pan Size: I've made this recipe using an 8x8 pan originally and it works perfectly for smaller crowds. Divide the recipe in half and it should all come together great.

Storing Biscoff Tiramisu

Refrigerate the Biscoff Tiramisu whenever it's not being eaten. It will last about 3-5 days chilled, but best to used within 2 days of making.

Other Recipes You Might Like

• Biscoff Chocolate Cookies
• Banana Cupcakes with Biscoff Cream Cheese Frosting
• No-Bake Chocolate Ganache
• Banoffee Pie

📖 Recipe