Easy Biscoff Tiramisu (No-Bake, No Eggs)

Biscoff tiramisu swaps the ladyfingers in the classic Italian dessert for Lotus Biscoff biscuits, and the change is a happy one: the caramelised, cinnamon-spiced cookies soak up strong coffee and soften into something close to a spiced sponge. The cream is whipped mascarpone with no raw eggs, so it is quick, safe for everyone and very forgiving. Fifteen minutes of work, a few hours in the fridge, and you have an easy Biscoff tiramisu that slices cleanly and tastes like it took far longer. If you want the traditional version, our classic Italian tiramisu is the one to make.

Why you'll love this

• No baking, no raw eggs. Whipped cream gives the lift that egg yolks and whites usually do.
• Fifteen minutes of work. The fridge does the rest.
• Caramel meets coffee. Biscoff’s spiced caramel flavour is made for espresso.
• Make-ahead friendly. It is better the next day, so it is perfect for parties.
• Scales easily. Double it for a 9x13 dish or make individual cups.
• Easy to make alcohol-free. The coffee liqueur is optional.

Key ingredients & how to use them

• Lotus Biscoff biscuits — about 20 to 24 cookies (200 g). They are crisp and thin, so they need only a quick dip. Any speculoos-style biscuit works.
• Strong coffee — half a cup, brewed strong and cooled. Espresso is ideal; instant coffee made double strength is fine.
• Mascarpone — 250 g, the Italian cream cheese that gives tiramisu its richness. Use it straight from the fridge and mix it gently so it stays smooth.
• Heavy whipping cream — 200 ml, very cold. Whipped to stiff peaks, it replaces the eggs in a traditional tiramisu and keeps the cream light.
• Sugar — a quarter cup. Biscoff is already sweet, so taste the cream and adjust.
• Vanilla extract — one teaspoon, to round out the cream.
• Cocoa powder — unsweetened, for dusting just before serving so it stays dry and velvety.
• Coffee liqueur — optional, one to two tablespoons stirred into the coffee for a grown-up version.

How to make it (step by step)

1. 1

   Brew and cool the coffee

   Brew the coffee or espresso strong — it has to stand up to sweet Biscoff and rich mascarpone. Pour it into a shallow dish wide enough to dip a biscuit flat, stir in the coffee liqueur if you are using it, and let it cool completely. Warm coffee melts the cream when you layer.

2. 2

   Beat the mascarpone and sugar

   In a large bowl, stir the mascarpone with the sugar just until smooth. Use a spatula or a mixer on low: mascarpone is very rich and turns grainy and buttery if you beat it hard or for too long.

3. 3

   Whip the cream

   In a separate, cold bowl, whip the cold heavy cream with the vanilla to stiff peaks — the cream should hold a point when you lift the whisk. Cold cream whips faster and more stably, so keep it in the fridge until the last moment.

4. 4

   Fold the two together

   Add a third of the whipped cream to the mascarpone and stir it in to loosen it, then fold in the rest in two additions, cutting down through the middle and turning the bowl. Stop as soon as there are no white streaks. You want a thick, airy cream that holds its shape.

5. 5

   Dip the Biscoff quickly

   Dip each biscuit into the coffee for one second per side and lift it straight out. Biscoff is thinner and more absorbent than ladyfingers, so a long soak turns it to mush. A quick dip is all it needs; the cookies keep softening in the fridge.

6. 

   6

   Layer it up

   Lay half the dipped biscuits in a single snug layer in your dish, breaking a few to fill the gaps. Spread over half the cream, right to the edges. Repeat with the remaining biscuits and cream and smooth the top.

7. 7

   Chill, then dust and serve

   Cover and refrigerate for at least 4 hours, or overnight, so the biscuits soften into a cake-like layer and the cream sets enough to slice. Just before serving, dust the top generously with cocoa powder or scatter over chocolate shavings or crushed Biscoff.

Troubleshooting

• The biscuits went mushy. They soaked too long. One second per side is enough — Biscoff absorbs much faster than ladyfingers.
• The cream is runny. The cream was not whipped to stiff peaks, or the mascarpone was overmixed. Whip cold cream until it holds a firm point and fold gently.
• The mascarpone looks grainy. It was beaten too hard. Stir it just until smooth; if it splits, fold in a spoonful of unwhipped cream.
• It will not slice neatly. It needs more time in the fridge. Give it the full 4 hours, or overnight, and use a knife dipped in hot water.
• It is too sweet. Cut the sugar in the cream to two tablespoons; the biscuits bring plenty of sweetness.
• The cocoa turned wet and patchy. It was dusted too early. Add it right before serving.

Biscoff vs ladyfingers: what changes

Classic tiramisu is built on savoiardi, dry sponge fingers that drink up coffee and turn soft and cakey. Biscoff biscuits are a different animal: crisp, thin, caramelised and spiced with cinnamon. That changes three things. First, they soak far faster, which is why a one-second dip is plenty. Second, they bring their own sweetness and spice, so the cream can be a little less sweet than usual. Third, they give a slightly firmer, more defined layer, which makes this easy Biscoff tiramisu very neat to slice.

Because the biscuits are smaller and flatter than ladyfingers, you will need more of them to cover the base — usually 10 to 12 per layer in an 8-inch dish. Break a few in half to fill the corners so each layer is solid.

Make-ahead timeline

This is an ideal dessert to make the day before a dinner or party. Assemble it in the afternoon or evening, cover it tightly so the cream does not pick up fridge smells, and leave it overnight. The biscuits soften evenly, the coffee flavour spreads through the cream, and it slices cleanly. Keep the cocoa and any crushed Biscoff topping aside and add them shortly before serving so they stay dry. If you are short on time, 4 hours is the minimum; any less and the layers will still be crisp and the cream too soft to cut.

Serving ideas

Serve chilled slices with an extra crumble of Biscoff on top and a cup of coffee. For a Biscoff dessert table, set it next to our no-bake Lotus Biscoff cheesecake and a warm Biscoff mug cake. Fans of the caramel-coffee combination will also love our Biscoff salted caramel cheesecake.