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biscoff-cookie-layer-in-tiramisu

Biscoff Tiramisu

Ms Shi and Mr He
Creamy homemade Biscoff tiramisu made with coffee-soaked Biscoff cookies, fluffy mascarpone cream, a rich cookie butter topping, and a thin, crunchy chocolate shell. A delicious twist on classic tiramisu with layers of caramelized cookie flavor and a satisfying chocolate crunch in every bite!
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert, Snack
Cuisine American, Italian-Inspired
Servings 10 servings
Calories 630 kcal

Equipment

  • Metal baking pan (9 × 7 inch)
  • Electric hand mixer
  • Large Mixing Bowls
  • Heatproof mixing bowl
  • saucepan
  • Silicone spatula

Ingredients
  

Mascarpone Cream

  • 4 large egg yolks
  • 50 g granulated sugar
  • 450 g mascarpone cheese
  • 300 g heavy whipping cream

Biscoff Cookie Layers

  • 250 g Lotus Biscoff cookies
  • 200 ml strong brewed coffee or espresso (cooled)

Biscoff Topping

  • 80 g Biscoff cookie butter spread

Chocolate Shell

  • 120 g dark chocolate
  • 15 g coconut oil

Instructions
 

Make the Mascarpone Cream

  • Add 4 egg yolks and 50 g sugar to a bowl.
  • Beat with an electric hand mixer for about 3 minutes, until pale, thick, and fluffy.
  • Add 450 g mascarpone cheese and mix on low speed until smooth and creamy. Avoid overmixing.
  • In a separate bowl, whip 300 g cold heavy whipping cream until soft peaks form.
  • Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Assemble the Tiramisu

  • Prepare 200 ml strong brewed coffee or espresso and let it cool completely.
  • Quickly dip only one side of each Biscoff cookie into the coffee, then arrange the cookies in a single layer in a 9 × 7-inch metal baking pan, with the coffee-dipped side facing up. The coffee will gradually soak through the cookies. Be sure to dip them very briefly to prevent them from becoming soggy.
  • Spread half of the mascarpone cream evenly over the cookie layer.
  • Add another layer of coffee-dipped Biscoff cookies, then spread the remaining mascarpone cream on top. Smooth the surface with an offset spatula.

Make the Biscoff Topping

  • Microwave 80 g Biscoff cookie butter spread for about 15–20 seconds until softened.
  • Pour the Biscoff topping over the mascarpone cream and gently tilt the pan to spread it evenly.

Make the Chocolate Shell

  • Melt 120 g dark chocolate with 15 g coconut oil in the microwave in 20-second intervals, stirring between each interval until smooth.
  • Let the melted chocolate cool until just slightly warm, then pour it over the Biscoff topping.
  • Gently tilt the pan to create a thin, even chocolate layer.
  • Cover and refrigerate for at least 6 hours, preferably overnight, until the tiramisu is fully set.
  • Gently crack the chocolate shell with a spoon before serving. Enjoy!

Notes

Biscoff cookies: Quickly dip only the top side of each cookie into the coffee and place it in the pan with the dipped side facing up. The coffee will gradually soak through. Avoid soaking the cookies for too long, as they are thinner than traditional ladyfingers and can easily become soggy or fall apart.
Mascarpone cheese: Let the mascarpone sit at room temperature for about 10–15 minutes before mixing. It should be slightly softened but still cool. Avoid overmixing, as mascarpone can become grainy or separate.
Egg yolks: If you're not using pasteurized eggs that are safe to eat raw, gently heat the egg yolks and sugar to 160°F (71°C) before whipping over a hot water bath. Use a thermometer to check the temperature and whisk constantly to prevent the eggs from scrambling.
Alternatively, check out my guide to pasteurizing eggs at home to help reduce the risk of Salmonella.
Chocolate shell: Coconut oil helps create a thinner chocolate layer that cracks easily when you tap it with a spoon. For a firmer chocolate topping, you can omit the coconut oil.
Chilling: Refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften and the mascarpone cream to set.
Storage: Keep the tiramisu covered in the refrigerator for up to 3 days. For the best texture, enjoy it within 1–2 days.
Pan size: This recipe is designed for a 9 × 7-inch baking pan. The number of cookies needed may vary depending on how tightly they are arranged.
Keyword Biscoff Tiramisu, Chocolate Shell Tiramisu, Coffee Dessert, Easy Tiramisu Recipe, Lotus Biscoff Tiramisu, Mascarpone Dessert, No-Bake Tiramisu