Biscoff Tiramisu

Cookie Butter Heaven: The Ultimate Eggless Biscoff Tiramisu

If you are a fan of that deep, caramelized, spiced flavor of Lotus Biscoff, I need you to stop scrolling and listen closely. We are about to take the elegant Italian classic—Tiramisu—and give it the ultimate cookie butter glow-up.

Introducing my Eggless Biscoff Tiramisu.

This isn’t just a dessert; it’s a textural masterpiece. We’re talking layers of coffee-soaked ladyfingers, a luscious mascarpone mousse infused with creamy Biscoff spread, and hidden layers of actual Biscoff cookies. It’s creamy, it’s caffeinated, and it is dangerously delicious.

Plus, because it’s eggless, it comes together faster and lighter than the traditional version!

Why Biscoff + Coffee = True Love

Traditional Tiramisu relies on the bitterness of cocoa and coffee to cut through the rich cheese. In this version, the warm spices of the Biscoff (cinnamon, nutmeg, ginger) act as the perfect bridge between the bold coffee and the creamy mascarpone.

It feels like dipping your favorite cookie into a hot latte, but in cake form.

The Cream: A Cloud of Cookie Butter

The heart of this recipe is the Biscoff Mascarpone Cream. Since we aren’t using raw eggs, we rely on whipped heavy cream to give the filling its airy lift.

• The Base: We cream together softened mascarpone cheese, brown sugar (for those caramel notes), vanilla, a dash of cinnamon, and a generous amount of Biscoff Spread.

• The Lift: We gently fold in stiffly whipped cream. This creates a mousse that is sturdy enough to slice but soft enough to melt in your mouth.

The “Double Cookie” Strategy

Here is where this recipe gets exciting. Most recipes just use ladyfingers. We are using two types of cookies for maximum flavor impact!

1. The Sponge: We start with the classic Ladyfinger cookies. These get a quick dunk in cold, strong-brewed coffee. They act as the sponge, soaking up that espresso goodness.

2. The Crunch: For the middle layers, we swap the ladyfingers for actual Biscoff Cookies dipped in coffee! They soften beautifully as the cake sets, creating a dense, cake-like layer that screams flavor.

The Secret “Drizzle” Layer

To ensure there is no shortage of Biscoff flavor, we added a secret step. Between every layer of cream and cookie, we drizzle melted Biscoff cookie butter.

It creates these little ribbons of pure, concentrated cookie butter that you discover as you eat. It’s an extra step that makes a huge difference!

The Grand Finale

When you’re ready to serve, top this beauty with dollops of whipped cream, a dusting of cocoa powder, and a few crunchy Biscoff cookies for garnish.

This Biscoff Tiramisu is the perfect make-ahead dessert for dinner parties, holidays, or just a Tuesday night when you really need a treat. Grab a spoon and dig in!

Biscoff Tiramisu (eggless version)

Created by Sue Mun

Serves about 8

INGREDIENTS

FOR THE BISCOFF MASCARPONE CREAM:

• 16 oz (453g) mascarpone, softened

• 80g brown sugar or regular sugar

• 220g Biscoff Spread

• 2 tsps vanilla extract

• 1/2 teaspoon Cinnamon

• 1 pinch Salt

• 500g Heavy Cream, whipped to medium-softish peaks

TO ASSEMBLE:

• 1 package Savoiardi ladyfingers (about 24 fingers)

• about 1 1/2 Biscoff Cookie sleeves

• about 1 1/2 cups Freshly Brewed Coffee, cold

INSTRUCTIONS

FOR THE BISCOFF MASCARPONE CREAM:

1. In a medium mixing bowl, whip the heavy cream until medium stiff peaks forms. Set aside while you continue on with the recipe.

2. In a large mixing bowl, cream together the mascarpone, sugar, biscoff spread, cinnamon, salt, and vanilla until smooth and combined (do not over mix or else the fat in the mascarpone will get clumpy).

3. Add 1/3 of the whipped cream to the biscoff mascarpone mixture and gently fold it in using a rubber spatula. Continue to add the whipped cream 1/3 at a time and folding it in until everything is incorporated.

ASSEMBLING THE BISCOFF TIRAMISU:

1. Brew the coffee and pour it into a shallow bowl to cool off completely before using. Have your 8 x 11 inch deep baking dish ready.

2. Quickly dip ladyfinger biscuits into the coffee liquid (try not to over soak them or selsee they will be soggy) then lay them in a single layer in the bottom of your baking dish. Your may have to cut the lady fingers to make them fit perfecting in your baking dish.

3. Top with 1/4 of the biscoff mascarpone cream mixture, spreading it evenly using a spatula.

4. Drizzle some melted Biscoff cookie butter on top of the biscoff mascarpone cream.

5. For the next layer, dip some biscoff cookies into the coffee (again, do not over soak them) and lay them on top. Break a few if you need, to fit them in.

6. Spread the another 1/4 mascarpone cream mixture over the top of them.

7. Drizzle some melted cookie butter spread over that.

8. Continue the same layering process until you are able to finish with a final biscoff mascarpone cream mixture on top. Smooth out the cream until it is flat all across your baking dish. Cover with plastic wrap and place in the fridge to set for at least 6 hours, preferably overnight.

9. To finish the dessert, decorate with some whipped cream and dust with cocoa powder and top with Biscoff cookies. Serve immediately.