Biscoff Tiramisu

Creamy biscoff mascarpone cream layered with espresso soaked lotus cookies and lady fingers, topped with a dusting of cocoa powder. The perfect tiramisu for any biscoff fan!

What is biscoff?

Although most people will be familiar with ‘Biscoff’, the name ‘Lotus’ branded their cookie, most people will be less familiar with the traditional origin of this commercialised cookie! Traditionally called speculoos, speculaas or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands. Lotus has commercialised this incredibly delicious cookie and created their signature ‘biscoff spread’ which has been gaining an incredible following. I mean what is not to love about a sweet, spiced, caramelised cookie butter?!

What is biscoff made from?

Biscoff spread is largely made of crushed lotus cookies, but it also includes ingredients like sugar, vegetable oils and emulsifiers to create the creamy spread we all love.

What flavour is biscoff?

Biscoff is a spread made of crushed lotus cookies, which are a commericalised version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves and allspice. However, lotus cookies just use cinnamon.

Why does biscoff taste so good?

There is actually a scientific reason as to why biscoff tastes so good! The cookies that biscoff are made from are a caramelised cookie and it’s the caramelisation that increases the yum factor. Caramelisation is caused by a reaction called the ‘maillard reaction’, and this reaction adds extra flavour to all things delicious. Think fried foods, browned steaks, baked cakes, toasted marshmallows… This spread is essentially a whole jar of the deliciousness!

Do I have to use alcohol in tiramisu?

No, you don’t, in fact, traditional tiramisu doesn’t use alcohol. While alcohol is optional I highly recommend using it. Alcohol plays a couple of roles in this dessert:

• It removes the eggy flavour from the egg yolks that are used in the cream
• Alcohol can help kill bacteria in raw egg yolks
• Adds a depth of flavour to the otherwise sweetened plain cream

Most recipes will use dark rum or marsala wine, however, personally, I like using something with a little extra flavour for a special twist.

I find Frangelico, a hazelnut liquor, tastes absolutely delicious in Tiramisu. Amaretto, an almond liquor, or galliano, a vanilla liquor, also taste incredible with the mascarpone cream!

How to make the perfect mascarpone cream

If you haven’t checked out my ultimate tiramisu recipe before, it has all the tips you need to perfect your mascarpone cream. Check it out here for more tips!

Additional Tips for Making the Best Biscoff Tiramisu

Chill Overnight for Best Flavor

While the original recipe recommends chilling for at least 4 hours, letting the tiramisu sit overnight allows the flavors to meld together more fully. The Biscoff cookies absorb the espresso more evenly, resulting in a smoother, more indulgent texture.

Use Cold Mascarpone and Cream

To achieve a stable and fluffy cream layer, make sure both the mascarpone cheese and whipping cream are well chilled before whipping. Cold ingredients help incorporate air more effectively and prevent the mixture from turning runny.

Dust with Cocoa Powder for Classic Finish

Though traditional tiramisu often includes cocoa powder, this recipe doesn’t. Adding a light dusting of unsweetened cocoa powder over the top before serving offers a visual nod to the classic and adds a slight bitter contrast to balance the sweetness of the Biscoff.

Creative Biscoff Tiramisu Variations

Vegan Biscoff Tiramisu

For a plant-based version, replace the mascarpone with a vegan alternative such as cashew cream or a dairy-free cream cheese. Use coconut cream in place of heavy cream, and dip the Biscoff cookies in a coffee substitute like chicory root tea.

Biscoff Cheesecake Tiramisu

Add a cheesecake layer between the Biscoff cookie layers by mixing cream cheese with a touch of lemon juice and sugar. This gives the dessert a tangy dimension and a firmer texture, blending the best of cheesecake and tiramisu.

Chocolate Biscoff Tiramisu

Melt a dark chocolate ganache and spread it thinly between the cookie and mascarpone layers. Alternatively, add chocolate shavings between the layers or drizzle chocolate syrup on top for a more decadent dessert.

Unique Serving Suggestions

Serve in Mini Jars for Individual Portions

Layer the tiramisu in small mason jars or dessert glasses for an elegant presentation at parties or gatherings. These single-serve versions are easy to transport and perfect for guests.

Top with Whipped Cream and Biscoff Crumble

Add a swirl of whipped cream on top just before serving, then sprinkle crushed Biscoff cookies over it. This adds a light, fluffy texture and enhances the dessert’s visual appeal.

Drizzle with Coffee Liqueur for an Adult Twist

For a grown-up version, drizzle a bit of coffee liqueur such as Kahlua or Tia Maria over the Biscoff cookies before layering. This adds depth and a subtle boozy warmth that complements the spiced cookies and creamy filling.

Biscoff Tiramisu

Print Recipe

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Creamy biscoff mascarpone cream layered with espresso soaked lotus cookies and lady fingers, topped with a dusting of cocoa powder. 

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 3 x 500ml or 1 x 1.5L dish 1x
• Category: Cake
• Method: Intermediate
• Cuisine: European

Ingredients

Units MUS Scale 1x2x3x

Ladyfingers

• 1 Egg white
• 37g White sugar (3 tbsp)
• 1 Egg yolk
• 30g All-purpose flour (1/4 cup)
• 13g Icing/powdered sugar (2 tbsp)

Mascarpone Cream

• 6 Egg yolks
• 100g Biscoff spread (1/2 cup)
• 240g Thickened/heavy cream (1 cup)
• 335g Mascarpone cheese (1 1/2 cups)
• 2 tbsp Dark rum, marsala or frangelico

Coffee Soak

• 360ml Strong brewed coffee (1 1/2 cup)
• 3 tbsp White sugar (38g)

Assembly

• Approx 50 Lotus cookies
• Cocoa powder, for dusting
• Whipped cream, for decorating

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Instructions

Ladyfingers

1. Preheat the oven to 170C/340F and line a baking tray with baking paper
2. Place the egg whites in a large bowl and whisk until foamy, then add the white sugar and whisk until stiff peaks
3. Add the egg yolks and whisk until smooth
4. Sift in the flour and fold until just combined
5. Transfer to a piping bag fitted with a large round tip and pipe 9cm long fingers on the lined baking tray
6. Dust generously with icing sugar, then bake for 15 minutes or until golden brown

Mascarpone cream

1. Heat a pot of water over the stove until boiling and place a large heatproof bowl over the pot
2. Add the egg yolks and biscoff, and whisk constantly until doubled in volume
3. Remove from the heat and cool 
4. Add the rum and mascarpone cheese and whisk until smooth
5. In another bowl whip the thickened cream until stiff peaks
6. Fold the cream into the mascarpone mixture and reserve in the fridge until assembly

Coffee soak

1. Combine the brewed coffee and sugar, and stir until dissolved
2. Pour into a shallow bowl and set side until assembly

Assembly

1. Prepare a 1.5L baking dish or small containers of your choice
2. Dip the lotus cookies in the coffee soak and create a layer at the bottom of your chosen dish
3. Top with a layer of mascarpone cream
4. Dip the ladyfingers in the coffee soak and create a layer ontop
5. Repeat, alternating between ladyfingers and lotus cookies, until the cookies and cream have all been used
6. Smooth the top off with an offset spatula
7. Pipe a swirl of whipped cream, optional
8. Reserve in the fridge overnight and dust with cocoa powder before serving

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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