Cookie butter lovers rejoice! This Biscoff Tiramisu unites espresso-soaked ladyfingers with supremely fluffy Biscoff mascarpone filling!

I know it’s been about two seconds since my last Biscoff recipe posting, but I have been absolutely DYING to make a cookie butter version of my favorite Italian classic, Tiramisu. It’s been on my Recipe Bucket List for quite some time now, and I don’t think I can wait any longer.

So instead of writing up some elaborate introduction (that I’m sure all of you will scroll past anyway), let’s just cut to the chase and get to the real reason why you’re here…

This Biscoff Tiramisu is a cookie butter lover’s dream come true! With espresso-dipped ladyfingers layered between incredibly creamy mascarpone filling that’s been infused with the caramelized decadence of Biscoff cookie butter, this Belgian take on tiramisu is bound to give life to those tastebuds of yours.

What Does Biscoff Cookie Butter Taste Like And Where Can I Find Some?

Biscoff cookie butter might have the texture of peanut butter, but the taste is night and day. It has a buttery, caramelized, cinnamony flavor similar to ginger snaps. However, as someone who finds ginger snaps to be too gingery and pungent, I adore the flavor of Biscoff cookies and cookie butter since they don’t have the overwhelmingly spicy molasses flavor.

These days, you can find Biscoff cookies AND cookie butter in most grocery stores. Biscoff is the most popular brand of cookie butter, but some stores have their own brand and refer to it as “Speculoos spread”. It’s the same exact thing. I’ve found that there really is no difference in texture or flavor when it comes to cookie butter, so feel free to buy the least expensive option.

Why Biscoff and Tiramisu Are A Match Made In Heaven

The name Biscoff itself is a combination of the words, ‘biscuit’ and ‘coffee’. Originally, these cookies were served alongside coffee in cafés. Therefore it would only make sense that Biscoff would make a phenomenal addition to tiramisu which contains a layer of coffee-soaked ladyfingers.

How To Make Biscoff Tiramisu

Make the Coffee Syrup – The coffee syrup needs time to cool off, so it’s best to make this first. All you have to do is combine some water, granulated sugar, and strongly-brewed coffee in a small saucepan over medium heat. (I usually add 2 teaspoons of instant espresso powder to 2/3 cup hot water.) Constantly stir the mixture as it heats up. Once it reaches a simmer and the sugar is dissolved, remove the pan from the heat and pour the syrup into a shallow bowl. A shallow bowl will allow the syrup to cool down faster, and it’ll make for easier dipping.

Make the Mascarpone Filling – In a chilled bowl with a chilled whisk attachment or beater, whip the heavy cream until stiff peaks form. Transfer the whipped cream to another bowl and place it in the refrigerator.

Replace the whisk attachment with the paddle attachment, and beat the cookie butter, brown sugar, vanilla, cinnamon and salt together. The mixture will look really dry and crumbly because there isn’t very much moisture at this point. Don’t worry though, the texture will transform into a cloud of creamy heaven once once the mascarpone cheese and whipped cream are added.

Since mascarpone cheese has the tendency to separate if over-beaten, I like to add it toward the end. Add the mascarpone cheese to the bowl, and beat on medium-low until just combined. Again, try not to over-mix to avoid separation. Add about a fourth of the whipped cream, beating until just combined. Remove the bowl and use a rubber spatula to fold the rest of the whipped cream in.

Assemble the Tiramisu – Grab your ladyfingers, and one by one, dip them into the coffee syrup, then place them into an 8-inch square baking dish. Line them side by side along the bottom of the dish. You will most likely have to cut some of the ladyfingers in order to make them fit properly.

Once you’ve got a layer of ladyfingers along the bottom of the dish, spread half of the mascarpone filling evenly over the ladyfingers. Top with another layer of coffee-soaked ladyfingers, followed by the rest of the mascarpone filling. To achieve the look pictured in these photos, spread half of the remaining filling on top of the ladyfingers and transfer the rest of the filling to a large pastry bag with a large round tip. (You can also use a gallon ziplock bag with the corner cut off.) Pipe dollops along the top of the tiramisu.

How Long Should I Chill Tiramisu?

Tiramisu needs to chill in the refrigerator for at least six hours before it’s ready to serve. HOWEVER, I highly recommend chilling the tiramisu overnight and serving it the next day. Tiramisu keeps really well, and it’s actually better once it’s had a day or two to sit in the refrigerator.

For finishing touches, I heated a tablespoon of cookie butter in the microwave until it was a pourable consistency–about 10-15 seconds. Then I drizzled it on top of the tiramisu. You can also top each slice of tiramisu with a Biscoff cookie and some Biscoff cookie crumbs!

Seriously though. Who knew that an Italian and a Belgian could create such a beautiful baby?