Biscoff Cookie Tiramisu

published Dec 10, 2023
Biscoff Cookie Tiramisu Recipe

This twist on the classic pairs the iconic spiced cookies with an orange-laced mascarpone cream.

Serves6 to 8

Prep1 hour

Cook20 minutes to 25 minutes

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Close up shot of a piece of tiramisu on a small white plate.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

All of you Biscoff cookie fans out there, please stand up! This fun, easy-to-assemble Biscoff cookie tiramisu is the perfect dessert for you. Between the coffee or milk-soaked spiced cookies, Biscoff cookie spread, and rich orange-flavored mascarpone cream filling, this no-bake dessert will be a huge hit at your next gathering. 

These days, mascarpone isn’t as novel of an ingredient as it once was, but if you are still struggling to find it in your local grocery store, good old Philly cream cheese will do just fine. In my opinion, no adjustments to the recipe are needed in that case, but the finished cream will be slightly firmer. You can always add an additional half cup of whipped cream if you want softer results.  

Credit: Photo: Alex Lepe ; Food Stylist: James Park

If You’re Making Biscoff Cookie Tiramisu, a Few Tips

Classic tiramisu isn’t overly difficult to make, but some recipes can be a pain, calling for excessive egg yolks or even making meringue and creating more dishes to clean. I wanted to create a recipe that dirties fewer bowls and doesn’t leave you with a bunch of egg whites, wondering what to do with them. Here are a few tips that will guarantee that your Biscoff cookie tiramisu is a hit. 

  • Use whole eggs. It’s much easier and creates a slightly lighter dessert. (I say ‘“slightly” because cookie spread plus mascarpone cheese add just enough fat for a creamy, luscious bite.)  
  • Omit the booze or try a substitution. This dessert contains alcohol, but you can easily omit it and substitute it for orange juice or milk. Grand Marnier, an orange-flavored liqueur is my choice, as it melds beautifully with the warm spices of Biscoff cookie, but other liquors like rum or more traditional Marsala wine will be a great option. 
  • Go with natural unsweetened cocoa powder. I specify natural cacao powder in the recipe over a darker, more robust Dutch-processed version. Natural cacao powder has a fruitier, more mellow flavor and a beautiful cinnamon-brown color that complements the nature of the dessert.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

Biscoff Cookie Tiramisu Recipe

This twist on the classic pairs the iconic spiced cookies with an orange-laced mascarpone cream.

Prep time 1 hour

Cook time 20 minutes to 25 minutes

Serves 6 to 8

Nutritional Info


  • 2 cups

    cold whole milk or strongly brewed coffee

  • 1/2 cup

    orange liqueur, such as Grand Marnier, divided

  • 3

    large eggs

  • 1/2 cup

    granulated sugar

  • 1 teaspoon

    kosher salt

  • 1 1/2 pounds

    (24 ounces) mascarpone cheese

  • 1 cup

    cold heavy cream

  • 2

    (8.8-ounce) packages Lotus Biscoff Cookies (about 44 cookies)

  • 1

    (14-ounce) jar Lotus Biscoff Cookie Butter (about 1 1/2 cups)

  • 4 tablespoons

    natural unsweetened cocoa powder, divided


  1. Place 2 cups whole milk or strongly brewed coffee and 1/4 cup of the orange liqueur in a wide, medium bowl. Stir to combine.

  2. Place 3 large eggs, 1/2 cup granulated sugar, and 1 teaspoon kosher salt in a large heatproof bowl. Fill a medium saucepan with about an inch of water (the heatproof bowl should be able to fit onto the saucepan without the bowl touching the water), and bring to a boil over high heat.

  3. Fit the bowl onto the saucepan. Using a whisk or an electric hand mixer with the whisk attachment, beat on medium speed, moving in circles and making sure to mix around the edges, until the mixture is hot to the touch, thick, and pale yellow in color, 3 to 5 minutes with a mixer or 15 to 25 minutes by hand.

  4. Remove the bowl from the saucepan. Add the remaining 1/4 cup orange liqueur and whisk until combined, about 20 seconds. Add 1 1/2 pounds mascarpone cheese and beat on medium speed or whisk by hand until smooth, 1 to 2 minutes.

  5. Place 1 cup cold heavy cream in the bowl of a stand mixer (or medium bowl if whisking by hand or using an electric hand mixer). Beat with the whisk attachment on medium speed until frothy, about 1 minute. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes more.

  6. Transfer 1/3 of the whipped cream (about 1 cup) into the mascarpone mixture and fold until combined to lighten. Add the remaining whipped cream and gently fold until just combined.

  7. Line the bottom of a 9x13-inch baking dish with one layer of dipped Biscoff cookies (about 22): Fully dip each cookie one at a time into the milk or coffee mixture for 2 seconds, then arrange in the baking dish in a single tight layer, breaking or trimming the cookies as needed to fit.

  8. Transfer 1 (14-ounce) jar Biscoff Cookie Butter (about 1 1/2 cups) to a medium microwave-safe bowl. Microwave on high until pourable, 45 seconds to 1 minute. Using a spoon, drizzle half of the cookie butter (about 3/4 cup) over the layer of soaked cookies. Let sit for a few minutes.

  9. Dollop half of the cream mixture (about 2 1/2 cups) over the layer of cookie butter and spread into an even layer, making sure to go all the way to the corners. Place 2 tablespoons of the cocoa powder in a fine-mesh strainer and sift it evenly over the entire surface.

  10. Repeat dipping and arranging the remaining package of Biscoff cookies to create a second full layer. Drizzle with the remaining cookie butter over the cookies, and top with the remaining cream mixture.

  11. Sift the remaining 2 tablespoons cocoa powder over the top of the tiramisu. Top decoratively with more whole or crushed Biscoff cookies if desired. Wipe the edges of the baking dish clean with a damp paper towel if needed. Cover the baking dish with plastic wrap. Refrigerate for 12 to 24 hours before serving.

Recipe Notes

Alcohol-free: If you want to make it alcohol-free, replace the orange liqueur with orange juice.

Storage: Refrigerate, covered with plastic wrap, for up to 4 days.