This Biscoff Tiramisu with layers of Biscoff Cream and coffee dipped Biscoff cookies makes an easy and quick dessert that feeds 20 people. This easy, eggless Biscoff Tiramisu recipe requires only 6 main ingredients and 15 minutes to prepare. It is an easy no bake, fool proof recipe thats bound to be a hit at the dessert table.
WHAT IS BISCOFF ? -Biscoff cookies are crisp cookies or biscuits with hints of gingerbread, caramel and spices from Belgium. The word Biscoff itself is a play of words and is a combination of the words-biscuit and cookies. Lotus Biscoff is the original cookie that was made popular by airlines, specifically Delta Airlines who served these delicious cookies with their coffee. I tried this cookie first time on a Delta flight with some black coffee. I fell in love with the combination and that is the inspiration for this recipe. The generic cookies are called Speculoos cookies and made by grocery chains like Trader Joes.
WHAT IS BISCOFF COOKIE BUTTER ? Biscoff Cookie Butter or Spread is a smooth peanut butter like spread with flavors of spices and caramel. Think of it as Biscoff cookies that are crushed and made smooth into a spread. Biscoff cookie Butter or spread has become extremely popular in desserts and my friends love my eggless, easy, no bake Biscoff Cheesecake that’s made with the same Biscoff cookie butter.
WHAT IS BISCOFF TIRAMISU? Tiramisu is an Italian dessert made by soaking Ladyfinger cookies or Savoiardi cookies in a mixture of espresso and some liquor, usually rum and layering with mascarpone cheese and dusting with some cocoa powder. Tiramisu being such a popular dessert has been modified and made into many different flavors. Since Biscoff cookies pair so well with coffee this tiramisu combination is a match made in heaven. I have made two easy, egg and alcohol free versions of tiramisu with readily available ingredients. Do check out Eggless Tiramisu with Rusk and Eggless Rose Tiramisu.
HOW TO STORE THE TIRAMISU? Tiramisu should be kept in the refrigerator till its ready to be served. All leftovers should be kept in an airtight container in the refrigerator.
CAN I ADD ALCOHOL TO THE TIRAMISU? Mix alcohol with the coffee instant granulated coffee. Rum, coffee liqueur or Baileys Irish cream are all good options.
PRO TIPS-
1)Keep the cream cheese on the countertop for 30 minutes to soften it-it makes it easier to beat.
2)The Heavy whipping cream should be used chilled and kept in the refrigerator at all times.
3)Having used Mascarpone and cream cheese both in other tiramisu recipes, I did not find much difference. Cream cheese is more readily available and is cheaper than mascarpone.
4)Instant coffee can be replaced by espresso or brewed coffee. Just make sure the brewed coffee is twice as strong.
5)Its always best to beat the cream cheese and heavy whipping cream separately and then combine the two.
6)I personally like the filling to be a little soft-just before the stiff peak stage. If its hard to pipe the filling, put back in the fridge for 30 minutes and whip again to give it some more firmness.
Moving on to the recipe, here is the written recipe, followed by the video and step by step pictorial one –
Biscoff Tiramisu-Easy Eggless Recipe
Equipment
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1 10*13 pan
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1 hand held electric beater
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2 medium size glass bowls
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1 small flat bowl for coffee mixture
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1 set of measuring cups and spoons
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1 piping bag optional
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1 Wilton 1M Nozzle or any large nozzle optional
Ingredients
- 3 8.8 oz Biscoff cookie packages,96 biscoff cookies 250 gms each package,750 gms total
- 1 14 oz jar Biscoff cookie butter, divided. Use 3/4 jar and save 1/4 jar for drizzling 400 gms, divided
- 2 8 oz packages full fat cream cheese 16 oz/453 gm/1 lb total at room temperature
- 2.5 cups Heavy Whipping Cream 600 ml, chilled
- 1.5 cups granulated sugar
- 1 tsp vanilla extract
- pinch of salt
Coffee Mixture
- 3 tbsp Instant coffee
- 1.5 cups lukewarm water 375 ml water
Topping
- 4 oz Biscoff cookie butter, melted 100 gms
- 1 tsp Biscoff cookie crumbs
Instructions
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In a large glass bowl, put cream cheese(at room temperature), 10 oz/300 gms Biscoff cookie butter, vanilla extract and salt and beat at low speed till creamy and cream cheese and biscoff cookie butter have blended well. About 1 minute. Set aside.
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In Another large bowl, pour the heavy whipping cream and start beating at low speed. Add sugar, half cup at a time and keep beating till all the sugar is incorporated. Keep beating till thick BUT BEFORE SOFT PEAK STAGE.
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Combine the whipped cream cheese/biscoff mixture to the heavy whipping cream and beat at LOWEST speed till just before stiff peak stage.
This should take only about a minute and might be hard to mix at first. You can use a spatula to mix the two and then use the electric beater
Be careful to not over beat the cream as it will turn to butter very quickly. Keep filling in the refrigerator while we prepare the coffee mixture.
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In a flat shallow bowl mix lukewarm water with instant coffee or use 1.5 cups of Expresso.
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Dip the Biscoff cookies in coffee mixture and make a single layer of 24 cookies on a 9*13 pan. Place a second layer of coffee dipped cookies on the 1st layer. So altogether 48 cookies make the first layer of cookies.
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Spread half the cream cheese and whipped cream mixture and smoothen it with the back of a spoon. I just eyeballed half the quantity. Put the cream cheese mixture back in the fridge while we prepare the second layer of cookies.
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Repeat the process of dipping cookies in coffee and placing a single layer on top of the cream cheese/whipped cream filling. Repeat with a second layer of coffee dipped cookies.
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The last layer of cream cheese/whipped cream filling can be either piped on top, like I did with a Wilton 1M tip or just spread on top.
Topping
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In a microwave safe bowl, microwave the remaining Biscoff Cookie Butter for 30 seconds at 50 percent power. Mix well. 40-50 seconds at 50 percent power was enough to melt the cookie butter and bring it to spreadable consistency.
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Dip a spoon and drizzle some melted cookie butter at an angle over the last layer of cream cheese/whipped cream. Sprinkle some cookie crumbs. Cover with wrap and refrigerate overnight for the layers to set. Serve chilled.
Video
Notes
Here is the step by step pictorial recipe-
Ingredients
In a large glass bowl, put cream cheese(at room temperature), Biscoff cookie butter, vanilla extract and salt
Beat at low speed till creamy and cream cheese and biscoff cookie butter have blended well. About 1 minute. Set aside
In Another large bowl, pour the heavy whipping cream and start beating at low speed.
Add sugar, half cup at a time and keep beating till all the sugar is incorporated. Keep beating till thick BUT BEFORE SOFT PEAK STAGE.
Combine the whipped cream cheese/biscoff mixture to the heavy whipping cream beat at LOWEST speed till just before stiff peak stage.
This should take only about a minute and might be hard to mix at first.
Be careful to not over beat the cream as it will turn to butter very quickly.
Keep filling in the refrigerator while we prepare the coffee mixture.
In a flat shallow bowl mix lukewarm water with instant coffee or use 1.5 cups of Expresso. Let the mixture cool.
Dip the Biscoff cookies in coffee mixture and make a single layer of 24 cookies on a 9*13 pan.
Place a second layer of coffee dipped cookies on the 1st layer. So altogether 48 cookies make the first layer of cookies.
Spread half the cream cheese and whipped cream mixture and smoothen it with the back of a spoon.
I just eyeballed half the quantity. Put the cream cheese mixture back in the fridge while we prepare the second layer of cookies.
Repeat the process of dipping cookies in coffee and placing a single layer on top of the cream cheese/whipped cream filling.
Repeat with a second layer of coffee dipped cookies.
The last layer of cream cheese/whipped cream filling can be either piped on top, like I did with a Wilton 1M tip or just spread on top.
If filling seems soft, put back in the fridge for 30 minutes and whip again for couple of minutes to thicken and get to pipeable stage.
Cover and leave overnight to set in the refrigerator. Remove from fridge and add your toppings before serving.
Toppings can also be added few hours before serving but once the top layer has set a little bit.
Keep in fridge till ready to serve. Best enjoyed cold.
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Dhanashree K
Excellent recipe, I made it with whatever ingredients I could find and substituted a few but it still works!
Aanchal Gupta
Thanks Dhanashree for sharing your feedback. So happy to hear that the recipe turned out excellent even with substitutions.