Speculoos (Biscoff) Tiramisu Recipe — Classic with Cookie Butter

An epicurean adventure to: France

This Speculoos Tiramisu, often called Ch’tiramisu, is a delightful Northern French twist on the classic Italian tiramisu. It swaps traditional ladyfingers for spiced speculoos cookies—Lotus Biscoff is a popular choice—and folds Biscoff cookie spread into the mascarpone cream for an extra cinnamon-caramel note.

The dessert keeps the familiar coffee and mascarpone flavours while adding warm, spiced biscuit notes for a pleasing fusion of tastes. Serve it in individual glasses for an elegant presentation, or make it in a larger dish. With just 15 minutes of active prep time, it’s an easy no-bake treat perfect with a strong cup of coffee.

What’s to love about this recipe

• Ideal for Biscoff lovers: features both Biscoff cookies and cookie spread.
• Quick, no-bake dessert with only 15 minutes of prep time.
• Flexible serving options: individual glasses or a single dish.
• Made without raw eggs, so it’s suitable during pregnancy.

Key ingredient notes and substitutions

See the recipe card below for the complete ingredient list.

Biscoff cookies

Plan on roughly 28 biscuits for four servings (including decoration), depending on glass size. A typical 250g pack contains about 32 cookies. If doubling the recipe, double all ingredients and use two packs.

Biscoff cookie spread

Also called cookie butter, it comes in smooth and crunchy varieties. For this tiramisu, smooth cookie butter gives a silkier mascarpone cream, while crunchy adds texture—choose based on preference.

Double cream (heavy cream)

Double cream adds richness and stability when whipped, resulting in a velvety texture. You can substitute whipping cream, but the result will be slightly lighter.

Coffee

Use a strongly brewed coffee—filtered, instant, or espresso—then cool it before dipping the cookies. Too-hot coffee can make the biscuits fall apart or melt the cream.

Step-by-step guide

1. Brew 125 ml (½ US cup) of strong coffee and pour it into a shallow bowl to cool.
2. In a large bowl, combine 250 g mascarpone, 100 g Biscoff cookie spread, 1 tablespoon icing sugar, 1 teaspoon vanilla extract and a pinch of salt.
3. Whisk until the mixture is light and evenly coloured—an electric mixer works best.
4. Gently fold in 300 ml chilled double cream.
5. Whisk until the cream is light and airy with soft peaks—avoid overwhipping to keep the cream spreadable for layering.
6. Quickly dunk a Biscoff cookie into the cooled coffee for 1–2 seconds.
7. Crumble the coffee-dunked cookie into the bottom of each glass to form about a 1 cm layer (approximately three cookies per layer in standard whisky glasses).
8. Spoon a layer of the mascarpone cream over the crumbs and level gently.
9. Repeat with another layer of coffee-dunked crumbs and cream.
10. Finish with a final mascarpone layer. Reserve a little cream if you plan to pipe decorations; if it’s too soft, whisk briefly before piping.
11. Decorate as desired: warmed Biscoff drizzle, crushed cookies, a half cookie, a dusting of cocoa powder or a small dollop of whipped cream.
12. Chill the tiramisu in the refrigerator for at least 30 minutes before serving.

Can you make this in a rectangular dish?

Yes. Use a dish up to about 23 cm x 16 cm (9″ x 6″). For a larger dish, double the recipe. Instead of crumbling, you can dip whole cookies and layer them across the dish.

Variations

• Use different speculoos brands or homemade spiced biscuits.
• Add chocolate shavings or a sprinkle of cocoa between layers.
• Stir chopped nuts such as almonds or hazelnuts into a layer.
• Mix a splash of liqueur—amaretto, Frangelico, Marsala, sherry, dark rum or whisky—into the cream for an adult twist.
• Replace part of the coffee with coffee liqueur like Kahlúa for extra depth.
• Sweeten the dipping coffee with brown sugar for added caramel notes.
• Seasonally, top with festive decorations like chocolate stars or gingerbread-shaped speculoos for Christmas.

Storage

Store covered in the refrigerator. For short-term storage, keep fully assembled; for longer storage, keep cream and cookies separate. Avoid freezing, as it alters the cream’s texture. Decorate just before serving and enjoy within a day or two for best texture and flavour.

More Biscoff Recipes

Biscoff truffles

Biscoff slices (no-bake)

Biscoff milkshake