The Ultimate Mashup: Biscoff Tiramisu Pie
If you’re anything like me, you’ve spent many nights staring at a jar of Biscoff spread wondering, “Can I put this on everything?” Well, today the answer is a resounding yes.
We’re taking the elegance of a classic Italian Tiramisu and marrying it with the spiced, caramelized crunch of a Belgian Biscoff cookie. This isn’t just a dessert; it’s a showstopper. It has layers of silky chocolate ganache, coffee-soaked ladyfingers, and a Biscoff-infused cream that will make you want to skip dinner entirely.
Why This Works
The secret is the balance of flavors. Traditional Tiramisu relies on the bitterness of espresso and the richness of mascarpone. By adding Biscoff (Speculoos), we introduce a warm, cinnamon-spiced depth that cuts through the creaminess perfectly.
The Components
| Layer | Function |
| Dark Chocolate Ganache | Provides a rich, snappy base that prevents the crust from getting soggy. |
| Biscoff Cream | A blend of mascarpone (or cream cheese) and cookie butter for that signature flavor. |
| Coffee-Soaked Ladyfingers | The “heart” of the Tiramisu, adding that classic espresso punch. |
| Melted Biscoff Drizzle | Because you can never have enough cookie butter. |
Top Tips for Success
- The “Two-Second Rule”: When dipping your ladyfingers in the coffee, be quick! A split-second dip on each side is all you need. If they get too heavy, your pie will lose its structure.
- Temperature Matters: Ensure your cream cheese or mascarpone is truly at room temperature. If it’s cold, you’ll end up with tiny lumps in your Biscoff cream.
- The Big Chill: Do not rush the setting time. Letting this pie sit in the fridge overnight is the difference between a clean slice and a delicious (but messy) puddle.
How to Make It
1. The Chocolate Foundation
Start with your fully baked pie shell. Melt 110g of 60% dark chocolate with 125g of heavy cream in 30-second intervals until glossy. Pour this into the crust and let it set in the fridge until firm. This creates a barrier and adds a luxurious “truffle” layer to the bottom.
2. The Biscoff Cream Filling
Whip 300g of heavy cream to medium-soft peaks and set aside. In a separate bowl, beat 8oz of cream cheese (or mascarpone) with 100g of Biscoff spread. Mix in the powdered sugar, vanilla, cinnamon, and a pinch of salt. Gently fold the whipped cream into the Biscoff mixture until smooth and cloud-like.
3. The Assembly
- Spread about 1 to 1.5 cups of the cream over the chilled ganache.
- Briefly dip your Savoiardi ladyfingers in cold coffee and layer them on top.
- Drizzle with melted Biscoff spread (the more the better!).
- Top with the remaining cream and a final smooth layer of melted Biscoff spread.
4. The Grand Finale
After an overnight rest in the fridge, whip up 450g of heavy cream and 100g of powdered sugar to stiff peaks. Pipe it onto the pie, give it a light dust of cocoa powder, and garnish with actual Biscoff cookies.
The Verdict: This pie is rich, nostalgic, and surprisingly sophisticated. The hint of cinnamon in the cream ties the coffee and chocolate together in a way that’ll have your guests asking for the recipe before they’ve even finished their first slice.
Biscoff Tiramisu Pie
Created by Sue Mun
Makes one, 9 inch pie
Ingredients:
- 1, 9 inch pie shell thats fully baked
Biscoff Cream Filling:
- 8 oz cream cheese or mascarpone, softened
- 55g powdered sugar
- 100g Biscoff Spread
- 1 tsp vanilla extract
- 1/4 teaspoon Cinnamon
- 1 pinch Salt
- 300g Heavy Cream
Chocolate Ganache Bottom:
- 110g 60% chocolate
- 125g heavy cream
To Assemble:
- 1 package Savoiardi ladyfingers (about 8 lady fingers)
- about 1 cup Freshly Brewed Coffee, cold
- Melted Biscoff spread for layering
- cocoa powder for dusting
- Biscoff cookies for decorating
Whipped Cream Topping:
- 450g heavy cream, chilled
- 100g powdered sugar
Instructions:
Make the Chocolate Ganache Bottom:
- In a microwave safe bowl, combine the dark chocolate and heavy cream together. Melt in the microwave in 30 second intervals until the chocolate is completely melted and smooth.
- Pour the chocolate ganache in your par-baked pie crust. Spread evenly on the bottom of the pie crust. Set aside in the fridge to harden before adding in any other filling.
Make the Biscoff Cream Filling:
- In a medium mixing bowl, whip the 300g of heavy cream until medium soft peaks. Set aside.
- In a large mixing bowl, cream together the room temperature cream cheese (or mascarpone cheese) and the Biscoff spread together until smooth. Add in the powdered sugar, cinnamon, salt, and vanilla extract and mix until smooth again.
- Fold in the whipped cream into the bowl and mix until evenly combined.
Assemble the Biscoff Tiramisu Pie:
- Once the chocolate ganache has hardened in the pie crust, add about 1 to 1 1/2 cups of the Biscoff cream filling on top and spread evenly.
- Dip the lady finger cookies in the chilled brewed coffee until soaked. Do not over soak the cookies or else it will be a soggy mess inside the pie. Lay the coffee soaked lady fingers on top of the Biscoff cream mixture in an even layer.
- Drizzle some melted Biscoff spread on top of the lady finger layer.
- Top with more Biscoff cream filling on top and spread evenly. Keep in mind, you may have some Biscoff cream filling leftover depending on how high you want your pie to be filled.
- Top the pie with more melted Biscoff spread and spread evenly until it has completely covered the cream filling. Set aside in the fridge overnight to allow the pie to completely set.
To Serve:
- Make the whipped cream by whipping together the heavy cream and powdered sugar together in a large mixing bowl until stiff peaks form.
- Decorate the pie with the whipped cream. Dust with cocoa powder and top with Biscoff cookies if desired.
- Serve cold and enjoy!
