10-Minute Biscoff Tiramisu (Edit recipe)

This 10-Minute Biscoff Tiramisu is a foolproof dessert that combines the rich flavors of Biscoff with the classic elegance of tiramisu, all without the hassle of raw eggs! Make a large batch or individual servings for any occasion! 
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:43 g
Carbohydrates:51 g
Protein:9 g
Cholesterol:72 g
Sodium:254 mg
Fiber:0 g
Sugars:29 g
Calculated per serving.

Serves: 9

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whisk the heavy cream, powdered sugar, and vanilla on medium-low speed until the mixture becomes frothy. Increase the speed to medium-high and continue whisking until medium peaks form, about 3 minutes.
  2. Add the mascarpone cheese and cookie butter and continue to mix until stiff peaks form*. Set aside.
  3. Pour the espresso into a shallow bowl. Dip the Biscoff cookies, one at a time, into the espresso (do not soak them, just a quick dip) and lay them in a flay layer to cover the bottom of an 8x8-inch baking dish. Repeat with a second layer of cookies.
  4. Using an offset spatula, spread half of the mascarpone mixture into an even layer over the cookies. Add another 2 layers of espresso-dipped cookies and top with the remaining mascarpone filling. Spread evenly.
  5. Dust a generous layer of cocoa powder over the mascarpone filling. Refrigerate for at least 4 hours or overnight before serving.


*If stiff peaks form and the cookie butter isn't evenly incorporated, switch to mixing by hand to prevent overmixing.

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