Say hello to beautiful golden-brown layers and bold spiced caramel notes with this Easy Biscoff Tiramisu recipe. Each serving come with alternating layers of espresso-soaked biscoff with biscoff-butter infused mascarpone. Of course, top with even more crushed biscoff and biscoff butter to satisfy the very craving that started this!

The best part? You would neeed just 5 ingredients, 6 if you include water, and you don’t need any special equipment!

I am going to be straightforward first – the ingredients in making this Easy Biscoff Tiramisu is not the most affordable. Especially when you’re living in Southeast Asia where we import the bulk of these ingredients, this will truly be a treat. If you’ve limited budget and would like to give a go on this, I suggest putting the bulk of the budget in good quality mascarpone cheese as it would make a true difference. Of which, good quality here refers to creamy with a melt-in-your-mouth texture.

And though not sponsored (many times I am actually not!), I am using Lotus Biscoff Biscuit Spread, and Biscuits as well. Apart from its convenience given that it’s a well-established brand, it is also relatively more affordable and really nostalgic and tasty.

Thereafter, I would like to share more about the most intimidating step to beginners attempting this recipe: the whipped biscoff mascarpone layer. I would like to debunk that it is difficult at all, because it is way simpler than whipping cream. With the addition of mascarpone and a generous heaping of biscoff butter, the mascarpone layer would be whipped stiff in just a couple of minutes with minimal effort. However, what you need to note here is to ensure the usage of cold whipping cream. This will really help expedite and ensure the stability of the finished product.

Otherwise, please do not oversoak your biscoff biscuits as they are very porous and can easily disintegrate. Furthermore, do feel free to consider other beverage options including milk.

Without further ado, the recipe.

Biscoff Tiramisu Recipe
by Javier Tan May-01-2025

This Biscoff Tiramisu comes with beautiful golden-brown layers combining the spiced caramel notes with creamy richness of mascarpone!

Ingredients

  • Approx 1/2 Cup or 120g of Biscoff Biscuit Spread + Extra for topping
  • 1 Tsp or 5ml of Vanilla Essence
  • 3/4 Cup or 180g of Mascarpone, softened slightly (leave out at room temp for 15 mins)
  • 1 and 1/3 Cup + 1 Tbsp or 340ml of Whipping Cream, cold
  • Your favourite Coffee (I mixed 100ml hot water with 10g coffee granules)
  • Biscoff biscuits (I used 20)

Instructions

  1. Beat the mascarpone, vanilla and biscoff butter spread until well combined.
  2. Then, whisk in the whipping cream until stiff peaks (it should take just at most 2 mins with an electric whisk, 4 mins hand whisk!). Set aside.
  3. Dip the biscoff biscuits into coffee and form a base layer. Then, top with biscoff mascarpone cream.
  4. Repeat the same thing for each layer (biscoff biscuits soakaed in coffee, followed by biscoff masrcarpone cream).
  5. Refrigerate until ready to serve.
  6. Once ready, top with dollops of biscoff biscuit spread and additional biscoff biscuits as desired.
  7. Serve and enjoy!

Details

  • Prep time: 1 hour 30 mins
  • Cook time: 10 mins
  • Total time: 1 hour 40 mins
  • Yield: 1 Amazing Batch of Biscoff Tiramisu

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 2 weeks, and stable at room temperature if taken out for 4 hours.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan