No Bake Biscoff Tiramisu Dessert

Indulge in the perfect fusion of two beloved desserts with this irresistible Biscoff Tiramisu recipe. 

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Biscoff tiramisu recipe

This flavorful twist on the classic Italian dessert combines the rich flavors of mascarpone cheese, espresso, and delicate Lotus Biscoff biscuits. 

With layers of cookies, creamy goodness, and a hint of coffee liqueur or dark rum, this dessert will surely delight your taste buds. 

Get ready to experience the perfect make ahead dessert that will leave you craving more. 

If you are a Biscoff fan like me, this is the perfect dessert for any occasion.

Ingredients for Biscoff tiramisu recipe

What Ingredients Are Needed For Biscoff Tiramisu

  • Fresh egg yolks 
  • Granulated sugar 
  • Room temperature mascarpone cheese
  • Heavy whipping cream 
  • Vanilla extract 
  • A mixture of water and espresso shots 
  • Coffee liqueur or dark rum (optional)
  • Lotus Biscoff biscuits 
  • Cocoa powder 

How To Make Biscoff Tiramisu

Before pulling together the Biscoff Tiramisu recipe, ensure the mascarpone cheese is at room temperature. 

This will ensure a smooth and creamy texture for the dessert. 

How To Set Up A Double Boiler

Setting up a double boiler is a simple process that allows you to heat or melt ingredients without direct heat gently. 

Here's how to set it up:

Start with a small saucepan or pot that will act as the base of your double boiler. Fill it with a few inches of water, but make sure it doesn't touch the bottom of the upper pot or bowl you'll be using.

Choose a heatproof bowl or an upper pot that fits snugly on top of the base pot. Stainless steel or tempered glass bowls work well for this purpose.

Place the upper pot or bowl on top of the base pot, confirming that it fits securely.

Add ingredients that require gentle heat or melt into the upper pot or bowl. This could include chocolate, butter, or delicate sauces.

Place the double boiler setup on the stove over medium-low heat.

As the water in the base pot heats up, it will generate steam, which gently and evenly heats the contents of the upper pot or bowl. Stir occasionally to ensure even heating and to prevent any scorching or sticking.

Remember, the water should never come to a rolling boil. The steam created by the simmering water does the heating. Keep an eye on the water level in the base pot and replenish it if needed.

Setting up a double boiler is a great technique for melting chocolate, making custards, or delicate cooking processes. It provides controlled heat and prevents direct contact with the heat source, ensuring that your ingredients are heated gently and evenly.

Double boiler

Set up a double boiler.

Mascarpone mixture

Grab a small pot and fill it about 1/3 full with water. Bring it to a gentle boil. Find a heat-safe bowl that can fit on top of the pot without touching the water. In that bowl, add the egg yolks and granulated sugar.

Sugar and eggs

Once the water in the pot is boiling, remove it from the heat and carefully place the bowl with the egg yolks and sugar on top. 

Grab your whisk and start whisking away! 

Keep whisking until the sugar dissolves completely and the mixture becomes lighter in color. 

You'll notice it is thickening slightly, which is a good sign.

Now, let's remove the bowl from the heat and add the mascarpone cheese. 

Whisk everything together until it becomes beautifully smooth. Set this mixture aside for a moment. 

Heavy cream mixture

Grab your electric mixer in another bowl and beat the heavy whipping cream and vanilla until soft peaks form. Once you've achieved that lovely fluffy texture, it's time to combine the whipped cream and the egg mixture.

Gently fold the whipped cream into the egg mixture and combine them thoroughly. We want a uniform mixture without any streaks of color remaining. 

Cream mixture

Espresso Soak

Now, here comes the fun part. Take a shallow dish and pour in the espresso and water, creating a flavorful coffee mixture we will use as our dipping liquid. If you'd like, you can add a splash of coffee liqueur or dark rum to enhance the taste.

Soak for biscoff cookies

Quickly dip the Lotus Biscoff biscuits into the espresso mixture, giving them a little soak, and then layer the espresso-soaked Biscoff cookies at the bottom of the dish. 

Biscoff cookies in bottom of pan

Putting it all together

Create a generous layer of the cream mixture on top of the biscuits, smoothing it out cautiously. A wooden spoon or rubber spatula is great for this task.

Layering pan of Biscoff tiramisu recipe

Repeat the dipping process with a second layer of lotus cookies and espresso on top of the cream, then add the remaining cream. For the finishing touch, top the entire thing off with a dusting of cocoa powder.

Pop the dish into the refrigerator and let it chill for at least 2 hours, covering it with plastic wrap. This time allows the flavors to meld together, and it's worth the wait. 

Note About Soaking 

You want to avoid overly soggy cookies or an overpowering coffee flavor. That's why the liquor is optional but relatively standard in this recipe. If you add it, incorporate it into the espresso and water mixture.

Once the tiramisu has chilled and set, it's time to dig in and savor the Beautiful layers of creamy goodness and the delicate spice of the Biscoff biscuits. 

Enjoy every blissful bite of this Biscoff dessert!

close up biscoff tiramisu
Biscoff dessert
Faq icon

FAQs about making biscoff tiramisu

The main difference between this Biscoff Tiramisu recipe and a traditional tiramisu recipe lies in the key ingredient used for the biscuit layer. Traditional ladyfingers, known as savoiardi, are used in the conventional version. 

However, in this Biscoff Tiramisu recipe, Lotus Biscoff biscuits are substituted, adding a unique and distinct flavor to the dessert.

Additionally, the traditional tiramisu recipe typically uses strong brewed coffee or espresso as the soaking liquid for the ladyfingers. 

In this Biscoff Tiramisu variation, the recipe suggests using a mixture of espresso and water, with the optional addition of coffee liqueur or dark rum, to dip the Biscoff biscuits. This infusion of flavors gives the dessert an Amazing twist.

Apart from these differences, both recipes share similar components, such as the creamy mascarpone filling, the use of egg yolks and sugar for a rich custard-like layer, and the addition of cocoa powder for dusting.

Overall, the Biscoff Tiramisu recipe introduces the beloved flavors of Biscoff biscuits into the traditional tiramisu, resulting in a fusion dessert that offers a delightful blend of cinnamon, caramel, and spices alongside the classic creamy and indulgent elements of the original dish.

Biscoff, also known as Speculoos, is a type of caramelized biscuit from Belgium that has a unique flavor profile. These biscuits are thin, crispy, and spiced with cinnamon, nutmeg, cloves, and caramel.

Biscoff biscuits have gained global popularity and are often consumed on their own or used to make desserts and baked goods such as the Biscoff Tiramisu recipe. You can find them in most grocery stores' cookie aisle or online.

Yes, instant coffee can be used as a substitute for espresso in this recipe. To incorporate instant coffee, dissolve the desired amount of instant coffee granules in hot water, following the instructions on the coffee packaging. 

Then, use this prepared instant coffee to replace the espresso in the recipe. Remember that the strength and flavor profile may differ slightly from brewed espresso, but it will still provide a coffee element to the Biscoff Tiramisu. Adjust the amount of instant coffee according to your taste preferences and the desired level of coffee flavor in the dessert.

Yes, absolutely! This Biscoff Tiramisu recipe can be made without alcohol. The coffee liqueur or dark rum mentioned in the recipe is optional for enhancing the flavor. Still, it can be omitted if you prefer a non-alcoholic version or want to avoid using alcohol in your desserts.

Simply exclude the coffee liqueur or dark rum from the recipe when preparing the espresso and water mixture for dipping the Biscoff biscuits. The tiramisu will still be delicious and flavorful with the combination of mascarpone cheese, espresso-soaked biscuits, and creamy layers, even without the addition of alcohol. Enjoy creating a delightful non-alcoholic version of this dessert!

Biscoff tiramisu recipe
Biscoff tiramisu

Biscoff Tiramisu

Yield: 9 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

This delightful twist on the classic Italian treat invites you to experience layers of creamy bliss, with each bite delivering a symphony of flavors. The velvety mascarpone cheese, gently sweetened with a custard-like blend of egg yolks and sugar, forms the luxurious foundation of this irresistible dessert.


  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 8 oz mascarpone cheese, room temperature
  • 1 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup water + 2 shots of espresso
  • 1 oz coffee liqueur or dark rum, optional
  • 24 Lotus biscoff biscuits
  • 2 tablespoons cocoa powder


  1. Before beginning, mascarpone must be at room temperature.
  2. Set up a double boiler:
  3. In a small pot, fill it with about 1/3 full of water and bring to a boil.
  4. Add the egg yolks and granulated sugar to a heat-safe bowl that can fit on top of the pot without touching the water.
  5. Once the water boils, remove it from the heat and place the bowl on top.
  6. Whisk egg yolks and sugar until sugar dissolves and becomes lighter in color.
  7. It will also thicken a little.
  8. Once the sugar is dissolved, remove it from the heat and whisk in the mascarpone cheese.
  9. Whisk until smooth and set aside.
  10. In another bowl, beat the cream and vanilla with an electric mixer until soft peaks form.
  11. Add the whipped cream and the egg mixture together, folding to combine so no streaks of color remain.
  12. Add the espresso and water to a shallow dish, dip the Biscoff cookies in quickly, and layer at the bottom of the dish.
  13. Add a generous amount of the cream to the top and smooth out.
  14. Next, dip another layer of cookies in the espresso and top with the remaining cream.
  15. Dust with cocoa powder and let chill for at least 2 hours


  • The dessert should NOT have an overly soggy cookie, nor should it be a potent coffee flavor
  • The liquor is optional but very common, and it should be added to the espresso/water mix.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 162mgSodium: 258mgCarbohydrates: 40gFiber: 5gSugar: 11gProtein: 8g

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