Biscoff Cookie Butter Tiramisu

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Crunchy Biscoff cookies, creamy mascarpone, pure cookie butter, and Biscoff whipped cream adorn this incredibly flavor-packed Biscoff Cookie Butter Tiramisu.

As the seasons transition from the freshness of spring to the warmth of summer, there's no better way to celebrate the changing weather than with a delightful dessert. Enter Biscoff Cookie Butter Tiramisu – a decadent twist on the classic Italian favorite, perfect for any occasion. Whether you're hosting a backyard barbecue or simply craving a sweet treat, this indulgent dessert is sure to impress.

Ingredients:

For the layers:

• Biscoff cookies (amount depends on the size of your dish)
• 1 cup brewed coffee of choice, slightly cooled

For the Biscoff mascarpone cream:

• 1 ½ cups Heavy Cream
• ½ cup Granulated Sugar
• ¼ cup Biscoff cookie butter
• 1 teaspoon Vanilla Bean Paste
• 6 ounces mascarpone cream (about ¾ cup)

For the Biscoff whipped cream:

• 1 cup heavy cream
• 2 tablespoon granulated sugar
• 2 tablespoon Biscoff cookie butter
• 1 teaspoon vanilla bean paste

Topping:

• Additional Biscoff cookie butter
• Crushed Biscoff cookies

Instructions:

• Prepare the Biscoff Mascarpone Cream: In a mixing bowl, whip the heavy cream and granulated sugar until stiff peaks form. In a separate bowl, mix the Biscoff cookie butter, vanilla bean paste, and mascarpone cream until smooth. Gently fold the Biscoff mixture into the whipped cream until fully combined. Set aside.
• Make the Biscoff Whipped Cream: In a chilled mixing bowl, whip together the heavy cream, granulated sugar, Biscoff cookie butter, and vanilla bean paste until stiff peaks form. Set aside.
• Assemble the Tiramisu: Dip the Biscoff cookies into the brewed coffee and arrange them in a single layer at the bottom of your serving dish. Spread about one-third of the Biscoff mascarpone cream over the layer of cookies. Repeat the process, creating additional layers of dipped cookies and cream until you reach the top of the dish, finishing with a layer of the cream.
• Add the Finishing Touches: Slightly melt the additional Biscoff cookie butter and drizzle it over the top layer of cream. Refrigerate the tiramisu until cooled and set, for at least 4 hours or preferably overnight.
• Decorate and Serve: Before serving, pipe the Biscoff whipped cream around the edges of the tiramisu and sprinkle crushed Biscoff cookies on top. Serve chilled and enjoy the deliciousness!

Frequently Asked Questions:

Q: Can I use any type of coffee for this recipe?

A: Yes, you can use any brewed coffee of your choice. Whether it's espresso, strong black coffee, or even decaf, the choice is yours!

Q: Can I make this dessert ahead of time?

A: Absolutely! In fact, it's best to prepare this tiramisu ahead of time and let it chill in the refrigerator for several hours or overnight to allow the flavors to meld together.

Q: Can I substitute mascarpone cheese with cream cheese?

A: While mascarpone cheese is traditional in tiramisu and adds a creamy richness, you can substitute it with cream cheese if needed. However, keep in mind that the flavor and texture may vary slightly.

Q: Can I freeze leftover tiramisu?

A: Tiramisu is best enjoyed fresh, but you can freeze any leftovers for up to a month. Just be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

Biscoff cookies and cookie butter are vegan, but not gluten free. Blue Sky Eating has recipes for both a gluten free Biscoff cookie sub and a spread as well! You'll need to make two batches of the cookies and then use one batch to make the spread.

The Banana Diaries has a recipe for a quick, 3-ingredient vegan mascarpone. 

Miyokos makes a wonderful cream cheese that would be an excellent dairy free base in this recipe. 

Silk Dairy Free Heavy Cream is a great option for this recipe to replace the dairy cream.

Conclusion:

Biscoff Cookie Butter Tiramisu is a delightful fusion of flavors that will surely brighten up your spring-to-summer transition. With layers of rich Biscoff mascarpone cream, decadent Biscoff whipped cream, and the irresistible crunch of crushed Biscoff cookies, this dessert is a true crowd-pleaser. So, whip up a batch, savor each bite, and let this dessert be the highlight of your next gathering!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS- try my many Tiramisu flavors including this Lemon Curd Tiramisu, and this Chocolate Chip Cookie Tiramisu!