Biscoff Tiramisu, a dessert of ultimate decadence! With the combination of cinnamon-spicy-caramel flavors of Biscoff cookies, layered with coffee, and whipped cream this is a simple yet indulgent twist on the Italian classic treat.
This no bake treat is super easy to make with just 6 ingredients.
Plus it can be made up to a day in advance, which makes this dessert not only deliciously impressive but entertaining-friendly too.
Plan Your Time: Before Starting This Recipe
Remember that you'll need to freeze each layer for about 10 minutes before adding the next.
There are 4 layers in total that need to set between each addition.
After all the layers are prepared, refrigerate for at least an hour before serving.
Visual Instructions
Here is a quick summary of how to make this recipe. The recipe card below will have more details.
First layer (Base)
Step 1: Start with a layer of crushed Biscoff cookies mixed with melted butter at the base of your serving dish or glass.
Step 2: Press the crushed cookies down well but not too firmly into the serving dish or glass. Freeze for 10 minutes.
Second layer
Step 3: Add ⅓ cup Biscoff cookie butter into a dry microwave safe bowl.
Step 4: Place in the microwave and heat for about 15 seconds until melted.
Step 5: Divide the melted Biscoff cookie butter between the two serving dishes, pouring it over the pressed, crushed cookie base.
Step 6: Place in the freezer to set for 10 minutes. (It will set to a soft firmness - similar to the consistency it had before being melted)
Third layer
Step 7: Once the Biscoff spread has set, place 2 or 3 Biscoff cookies on top of it in each serving dish. You can break or cut the cookies to fit the dish.
Step 8: Pour a Tablespoon each of black coffee over the cookie layer.
Fourth layer
Step 9: Combine cold heavy (whipping) cream and powdered (icing) sugar in a bowl.
Step 10: Beat for about 4 minutes or until stiff peaks form when the beaters are lifted off the cream.
Step 11: Divide the whipped cream between the two serving containers. You can either pipe or add the cream with a spoon.
Step 12: Use the back of a spoon to level out the cream layer. Place in the freezer for 10 - 15 minutes to cool and firm up slightly.
Fifth layer (top)
Step 13: Melt the Biscoff cookie butter, divide it evenly, and pour it over the cooled cream layer in each serving dish.
Step 14: Gently move the container around by tilting it to level out the Biscoff cookie butter layer. Refrigerate for an hour or overnight before serving.
Step 15: Remove from the refrigerator at least 10 minutes before serving to allow the base layer to soften slightly.
Optional: Top with crushed cookies before serving.
Tips
- I used two dessert boxes, each with a volume of 1 cup (240 ml). You can use any container, mug, mason jar, or bowl with a similar volume.
- This recipe can be adjusted for different serving sizes: halve it for a single serving or double/triple it as needed.
- Feel free to modify the quantities of any ingredient in the Biscoff Tiramisu layers to suit your taste.
Substitute for coffee in your Biscoff tiramisu
If you want to substitute coffee in your Biscoff tiramisu, here are some great alternatives:
Hot Chocolate: Provides a rich and sweet flavor, ideal for a non-caffeinated dessert.
Chicory Coffee: A coffee-like beverage that is caffeine-free, offering a similar taste profile.
Decaffeinated Coffee: Maintains the traditional flavor without the caffeine.
Caramel Syrup: Adds a sweet, caramelized note that pairs well with the other ingredients.
Espresso-flavored Syrup: For a coffee flavor without actual coffee, often found in the baking aisle.
Milk: A mild and neutral flavor, especially good for those who prefer a lighter taste.
Cocoa Powder: Mixed with a bit of water or milk to create a chocolatey base.
Tea: Strong black tea, chai, or even flavored teas can work as a unique substitute.
Fruit Juice: Such as orange juice or a berry blend.
Dessert boxes used in this recipe
You can find these dessert boxes here.
They’re perfect for serving tiramisu
Recipe
Biscoff Tiramisu - Eggless
First layer (Base)
- 6 (50g) Biscoff cookies
- 1 Tablespoon (15g) butter melted
Second layer
- ⅓ cup (80 ml) Biscoff cookie butter ,melted (same as Biscoff spread)
Third layer
- 2 or 3 Biscoff cookies break or cut cookies to fit serving dish)
- 2 Tablespoons 30ml black coffee (warm to the touch , not hot)
Fourth layer
- ½ cup 125 ml cold heavy cream (whipping cream)
- 1 Tablespoon powdered sugar (icing sugar)
Fifth layer (top)
- ⅓ cup (80 ml) Biscoff cookie butter ,melted
- I used two dessert boxes, each with a volume of 1 cup (240 ml). You can use any container, mug, mason jar, or bowl with a similar volume.
First layer (Base)
- Start with a layer of crushed Biscoff cookies mixed with melted butter at the base of your serving dish or glass.
- Press the crushed cookies down well but not too firmly into the serving dish or glass. Freeze for 10 minutes.
Second layer
- Add the Biscoff cookie butter into a dry microwave safe bowl.
- Place in the microwave and heat for about 15 seconds until melted.
- Divide the melted Biscoff cookie butter between the two serving dishes, pouring it over the pressed, crushed cookie base.
- Place in the freezer to set for 10 minutes. (It will set to a soft firmness - similar to the consistency it had before being melted)
Third layer
- Once the Biscoff spread has set, place 2 or 3 Biscoff cookies on top of it in each serving dish. You can break or cut the cookies to fit the dish.
- Divide the coffee and pour over the cookie layer in each serving dish.
Fourth layer
- Combine cold heavy (whipping) cream and powdered (icing) sugar in a bowl.
- Beat for about 4 minutes or until stiff peaks form when the beaters are lifted off the cream.
- Divide the whipped cream between the two serving containers. You can either pipe or add the cream with a spoon.
- Use the back of a spoon to level out the cream layer. Place in the freezer for 10 - 15 minutes to cool and firm up slightly.
Fifth layer (top)
- To finish, melt the Biscoff cookie butter, divide it evenly, and pour it over the cooled cream layer in each serving dish.
- Gently move the container around by tilting it to level out the Biscoff cookie butter layer. Refrigerate for an hour or overnight before serving.
Serving
- Remove from the refrigerator at least 10 minutes before serving to allow the base layer to soften slightly.
- Optional: Top with crushed cookies before serving.
Storing
- Keep covered and refrigerated for up to 3 days
- See the post above for visual instructions, tips and substitutes for the coffee
Visual instructions and tips
- See the post above for visual instructions, tips and substitutes for the coffee
You can find these dessert boxes used in this recipe here.
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Sue says
This looks delicious. I would like to try it. Can I ask where you got your little dishes?
Thanks so much!
The Gardening Foodie says
Hello Sue, thank you 😊
You can get the dessert boxes from Amazon. I have updated the recipe to include the link.
You’ll find the link to these dessert boxes at the end of the post or in the recipe card notes section.
Hope this helps
Enjoy your Biscoff tiramisu 😊