Biscoff Tiramisu — The Viral No-Bake Dessert Everyone Is Making in 2026
If you love the original Italian tiramisu but you are obsessed with that warm, caramelized, spiced flavor of Lotus cookies, this biscoff tiramisu is about to become your new favorite dessert. Imagine pillowy mascarpone cream layered between coffee-soaked Lotus Biscoff cookies, finished with a generous swirl of silky Biscoff spread and a snowfall of crushed cookie crumbs on top. Every single bite delivers that signature Biscoff caramel crunch with the creamy, dreamy texture of classic tiramisu.
The best part? This is a completely no-bake dessert. No oven, no raw eggs, no complicated techniques, and no fancy equipment. Just 7 simple ingredients, 20 minutes of hands-on time, and a few hours in the fridge.
I first made this biscoff tiramisu after my yogurt tiramisu and matcha tiramisu went viral on Pinterest — readers kept asking, “Can you do a Biscoff version next?” So I tested it five different ways until I landed on the recipe you are about to read. It is rich without being heavy, sweet without being cloying, and honestly? It tastes even better the next day.
If you have been scrolling Pinterest or TikTok lately, you have probably noticed Biscoff desserts taking over every feed in 2026. There is a reason for that obsession — and after one bite of this tiramisu, you will understand exactly why.
Why You Will Love This Biscoff Tiramisu
- ✅ No-bake and beginner-friendly — if you can stir, you can make this
- ✅ Only 7 ingredients you can find at any grocery store
- ✅ No raw eggs — safe for kids, pregnant women, and everyone in between
- ✅ Make-ahead friendly — actually tastes better after chilling overnight
- ✅ Crowd-pleaser — perfect for dinner parties, holidays, and Ramadan tables
- ✅ Customizable — turn it into individual jars, a sheet pan dessert, or mini cups
- ✅ Viral-worthy — the layered presentation looks bakery-level beautiful
What Is Biscoff Tiramisu?
Biscoff tiramisu is a modern twist on the classic Italian dessert that swaps traditional ladyfingers and cocoa powder for crunchy Lotus Biscoff cookies and creamy Biscoff cookie butter spread. The mascarpone filling stays loyal to tradition, but the flavor profile shifts into warm caramel, cinnamon, and brown sugar territory — exactly the cozy, nostalgic notes that make Lotus cookies so addictive.
This dessert sits at the intersection of two big 2026 food trends: the ongoing tiramisu renaissance and the explosion of biscoff dessert recipes across social media. Search interest for Biscoff-based desserts has grown 184% in the past year, and tiramisu remains one of the most-saved dessert categories on Pinterest. Combine them, and you get the perfect viral recipe.
Ingredients You Will Need
Here is everything you need to make the best biscoff tiramisu at home:
For the Cream Layer
- Mascarpone cheese (16 oz / 450g) — full-fat, at room temperature. Do not substitute with cream cheese; the texture and flavor will not be the same.
- Heavy whipping cream (1 cup / 240ml) — cold straight from the fridge for the best whip.
- Powdered sugar (½ cup / 60g) — dissolves smoothly without grit.
- Vanilla extract (1 teaspoon) — pure vanilla makes a noticeable difference.
- Biscoff spread (½ cup / 130g) — slightly warmed so it folds in easily.
For the Cookie Layer
- Lotus Biscoff cookies (1 full package, about 30 cookies) — you will use most of them for layering and crumbling on top.
- Strong brewed coffee or espresso (1 cup / 240ml) — cooled to room temperature. For a kid-friendly version, use decaf or chocolate milk.
- Optional: 1 tablespoon of coffee liqueur (Kahlua) or dark rum for an adult version.
For the Topping
- Extra Biscoff spread (¼ cup / 65g) — warmed and drizzled.
- Crushed Lotus cookies — about 6 cookies, crushed into chunky crumbs.
How to Make Biscoff Tiramisu (Step-by-Step)
Step 1: Prepare Your Coffee
Brew a strong cup of coffee or pull 2 shots of espresso. Pour it into a shallow bowl and let it cool completely to room temperature. Warm coffee will make the cookies disintegrate. If using coffee liqueur, stir it in now.
Step 2: Whip the Cream
In a large mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form (about 2-3 minutes on medium-high speed). Be careful not to over-whip — you want soft, fluffy, stable peaks, not butter.
Step 3: Mix the Mascarpone
In a separate bowl, gently whisk the room-temperature mascarpone until smooth and creamy. Cold mascarpone will turn grainy when mixed, so make sure it has been out of the fridge for at least 30 minutes.
Step 4: Add the Biscoff Spread
Microwave the ½ cup of Biscoff spread for 15-20 seconds until pourable. Pour it into the mascarpone and gently whisk until fully combined and silky.
Step 5: Fold Together
Add the whipped cream to the mascarpone-Biscoff mixture in three additions. Fold gently with a spatula using a figure-8 motion — do not stir or you will deflate the cream. The final mixture should be light, fluffy, and the color of warm caramel.
Step 6: Dip the Cookies
Working quickly, dip each Lotus Biscoff cookie into the cooled coffee for about 1 second per side. Do not soak them — they absorb liquid fast and you want them soft, not soggy.
Step 7: Build the First Layer
Arrange the dipped cookies in a single layer at the bottom of a 9×9 inch (or 8×8) glass dish. Break cookies into smaller pieces to fill any gaps. You want full cookie coverage.
Step 8: Add the Cream Layer
Spoon half of the mascarpone mixture over the cookies and spread evenly with an offset spatula.
Step 9: Repeat the Layers
Add a second layer of coffee-dipped Biscoff cookies on top of the cream, then top with the remaining mascarpone mixture. Smooth the top.
Step 10: Decorate and Chill
Warm the remaining ¼ cup of Biscoff spread until pourable, then drizzle in stripes or a swirl pattern over the top. Sprinkle the crushed Biscoff cookies generously over the surface. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 11: Serve
Slice into squares with a sharp knife (wipe between cuts for clean lines) and serve cold. Watch your guests lose their minds.
Tips for the Perfect Biscoff Tiramisu
- Room-temperature mascarpone is non-negotiable. Cold mascarpone equals grainy filling.
- Do not over-soak the cookies. A quick 1-second dip per side keeps the texture perfect.
- Use full-fat mascarpone — light versions release too much water and your tiramisu will weep.
- Chill overnight if you can. The flavors meld, the cookies soften into cake-like layers, and the texture becomes incredible.
- Use a glass dish to show off the gorgeous layers.
- Crush the topping cookies right before serving so they stay crunchy.
- Warm the Biscoff spread in 10-second bursts to avoid burning.
- Want extra spice? Add ¼ teaspoon of cinnamon to the cream layer for warmth.
- Make individual portions in glasses or mason jars for parties.
- Add a pinch of flaky sea salt on top to balance the sweetness.
Variations to Try
This recipe is a perfect base for endless creative biscoff dessert recipes:
- Biscoff Tiramisu Cups — layer in 6-8 individual glasses for elegant single-serve desserts.
- Chocolate Biscoff Tiramisu — add 2 tablespoons of cocoa powder to the cream or dust the top with cocoa.
- Dubai Chocolate Biscoff Tiramisu — add a layer of pistachio cream and toasted kataifi between the cookies (inspired by my Dubai chocolate brownies).
- Biscoff Banana Tiramisu — add sliced bananas between the cookie layers, like my Magnolia Bakery banana pudding but elevated.
- Frozen Biscoff Tiramisu — freeze for 4 hours for an ice cream cake hybrid.
- Vegan Biscoff Tiramisu — Biscoff cookies and spread are naturally vegan! Swap mascarpone for vegan cream cheese and use coconut whipping cream.
- Strawberry Biscoff Tiramisu — add fresh strawberry slices between layers for a fruity twist (you will love this if you enjoyed my strawberry crunch cake).
Storage Instructions
- Refrigerator: Cover tightly with plastic wrap or transfer to an airtight container. Keeps fresh for up to 4 days in the fridge. Honestly, day 2 is when it peaks.
- Freezer: Wrap the dish in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Do not freeze if you have already added the cookie crumb topping — they will get soggy when thawed. Add the topping after thawing.
What to Serve With Biscoff Tiramisu
This dessert is rich enough to stand alone, but it pairs beautifully with:
- A strong espresso or cappuccino
- Vanilla bean ice cream on the side
- Fresh berries (strawberries, raspberries)
- A drizzle of warm caramel sauce
- A dessert wine like Vin Santo or Marsala
It is also a stunning finale for a brunch spread alongside my pistachio croissant and a cup of strong coffee.
More Biscoff Spread Recipes You Will Love
If you fell in love with this tiramisu, here are more biscoff spread recipes coming up on the blog:
- Biscoff Cheesecake (No-Bake)
- Biscoff Brownies
- Biscoff Stuffed Cookies
- Biscoff Banana Bread
- Biscoff Dubai Chocolate Bars
- Biscoff Overnight Oats
For more viral dessert ideas trending right now, check out my full guide to the viral baking trends of 2026.
Frequently Asked Questions
Can you make tiramisu with Biscoff?
Yes! Biscoff cookies make an incredible substitute for traditional ladyfingers in tiramisu. Their caramelized, spiced flavor adds warmth and depth that classic ladyfingers cannot match, while the sturdy texture holds up beautifully to coffee soaking.
Can I use Biscoff cookies for tiramisu instead of ladyfingers?
Absolutely. Lotus Biscoff cookies are actually firmer than ladyfingers, which means they hold their shape even better after dipping in coffee. The result is a more structured, sliceable tiramisu with a uniquely warm, caramel flavor.
Can you use Biscoff for tiramisu?
Yes — both Biscoff cookies and Biscoff spread (cookie butter) work brilliantly in tiramisu. The cookies replace ladyfingers, and the spread gets folded into the mascarpone cream for a double dose of that signature caramelized flavor.
How do you make biscoff tiramisu without raw eggs?
This recipe is completely egg-free. Instead of the traditional zabaglione (whipped egg yolks), we use whipped heavy cream folded into mascarpone and Biscoff spread. The result is just as light and creamy, but safe for everyone to eat.
Can biscoff be used for tiramisu in place of cocoa powder?
Yes! Instead of dusting the top with cocoa powder, drizzle warmed Biscoff spread and sprinkle crushed Lotus cookies for that signature biscoff finish. You can also dust with cinnamon for extra warmth.
How long does biscoff tiramisu need to chill?
Minimum 4 hours, but overnight (8-12 hours) is ideal. The longer it chills, the more the cookies soften into a cake-like texture and the flavors meld together. Day 2 is genuinely better than day 1.
Can I make biscoff tiramisu ahead of time?
Yes — this is the perfect make-ahead dessert. Assemble it up to 2 days in advance and keep it covered in the fridge. Add the crushed cookie topping right before serving so it stays crunchy.
Is biscoff tiramisu kid-friendly?
It can be! Use decaf coffee or substitute strong chocolate milk for the dipping liquid, and skip any liqueur. The result is a kid-approved dessert without the caffeine.
What is the best biscoff dessert to make?
While I am biased toward this tiramisu, the biscoff spread universe is endless — cheesecakes, brownies, cookies, and stuffed pastries are all incredible. This tiramisu is the best starting point because it is no-bake, hard to mess up, and visually stunning.
Where can I buy Biscoff cookies and spread?
Lotus Biscoff cookies and the spread (sometimes labeled “cookie butter”) are available at most major grocery stores in the cookie aisle or international section. They are also available on Amazon, Walmart, Target, and most large supermarkets worldwide.
Final Thoughts
This biscoff tiramisu is the kind of dessert that makes people text you after the dinner party asking for the recipe. It is elegant enough for special occasions, easy enough for a Tuesday night craving, and so packed with that addictive Lotus flavor that one slice will never be enough.
Whether you are exploring the world of biscoff dessert recipes for the first time or you are already a Lotus loyalist, this no-bake tiramisu deserves a permanent spot in your dessert rotation.
If you make this recipe, I would love to see it! Tag your photos and let me know how you customized yours. And do not forget to save this recipe to your Pinterest dessert board — your future self will thank you.
Biscoff Tiramisu
Ingredients
Equipment
Method
- Brew a strong cup of coffee or pull 2 shots of espresso. Pour into a shallow bowl and let cool completely to room temperature. Warm coffee will make the cookies disintegrate.
- In a large mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, about 2-3 minutes on medium-high speed. Do not over-whip or it will turn into butter.
- In a separate bowl, gently whisk the room-temperature mascarpone until smooth and creamy. Cold mascarpone will turn grainy, so make sure it has been out of the fridge for at least 30 minutes.
- Microwave the 1/2 cup of Biscoff spread for 15-20 seconds until pourable. Pour into the mascarpone and gently whisk until fully combined and silky.
- Add the whipped cream to the mascarpone-Biscoff mixture in three additions. Fold gently with a spatula using a figure-8 motion. The final mixture should be light, fluffy, and warm caramel-colored.
- Working quickly, dip each Lotus Biscoff cookie into the cooled coffee for about 1 second per side. Do not soak them — they absorb liquid fast and should be soft, not soggy.
- Arrange the dipped cookies in a single layer at the bottom of a 9×9 inch glass dish. Break cookies into smaller pieces to fill any gaps for full coverage.
- Spoon half of the mascarpone mixture over the cookies and spread evenly with an offset spatula.
- Add a second layer of coffee-dipped Biscoff cookies on top of the cream, then top with the remaining mascarpone mixture. Smooth the surface.
- Warm the remaining 1/4 cup of Biscoff spread until pourable, then drizzle in stripes or a swirl pattern over the top. Sprinkle the crushed Biscoff cookies generously over the surface.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Slice into squares with a sharp knife (wipe between cuts for clean lines) and serve cold.
Notes
– Room-temperature mascarpone is essential for a smooth, non-grainy filling.
– Do not over-soak the cookies — a quick 1-second dip per side keeps the texture perfect.
– Use full-fat mascarpone (light versions release water).
– Chill overnight for the best texture and flavor.
– Add ¼ teaspoon cinnamon to the cream layer for extra warmth.
– For a kid-friendly version, replace coffee with chocolate milk. VARIATIONS:
– Make individual portions in mason jars or glasses.
– Add cocoa powder dusting on top for chocolate biscoff tiramisu.
– Add sliced bananas between layers for a banana twist.
– Add toasted kataifi + pistachio cream for a Dubai chocolate version.
