This easy Speculoos Tiramisu (Biscoff Tiramisu) is a luxurious dessert for special occasions. Layered with spiced speculoos cookies and a Biscoff‑flavoured mascarpone cream, this Ch’tiramisu combines familiar tiramisu textures with the warm spice of Belgian speculoos.
Why we love this recipe
When classic Italian tiramisu meets Belgian speculoos cookies, the result is rich, fragrant and addictive. Instead of ladyfingers, this version uses spiced speculoos biscuits and a mascarpone cream enriched with Biscoff spread. Two cookie layers alternate with two layers of light mascarpone cream, giving a pleasing contrast of spice and creaminess.
In France this dessert is sometimes called “Ch’tiramisu” — a nod to the northern dialect “Chti” where speculoos are especially popular.
Ingredients
Key components:
Scroll to the recipe card below for exact quantities
- Speculoos / Biscoff cookies — spiced Belgian biscuits; use the brand you can find.
- Freshly brewed coffee — decaf is fine if preferred.
- Egg yolks — this recipe uses yolks only; they can be gently cooked over a bain‑marie to avoid raw eggs.
- Biscoff / cookie butter spread — smooth works best; warm slightly before folding in to prevent splitting.
- Mascarpone — gives a rich, neutral base for the cream.
- Heavy / thickened cream — minimum 30% fat for stable whipping.
Substitutions
- You can add a splash of Marsala, coffee liqueur, rum or brandy to the coffee for an adult version.
- If you prefer, use whipped egg whites instead of whipped cream for a lighter, mousse‑like texture.
- Top with cocoa powder instead of crushed speculoos crumbs for a chocolate note.
How to make Biscoff Tiramisu
1. Make the Biscoff mascarpone cream
Set a heatproof bowl over a saucepan with a few centimetres of simmering water, making sure the bowl does not touch the water. Whisk egg yolks and brown sugar until the mixture nearly triples in volume and turns pale beige (3–5 minutes). This gently cooks the yolks while incorporating air for a lighter cream.
Whisk in warmed Biscoff spread until smooth, then fold in mascarpone until combined. Optionally add a pinch of salt and a small amount of speculoos spice or cinnamon for extra warmth.
In a separate bowl, whip the heavy cream to medium‑stiff peaks. Fold a small amount into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream in batches until fully combined and airy.
2. Assemble the tiramisu
Prepare a 21 x 29 cm (8 x 11 inch) baking dish. Brew the coffee and pour it into a shallow bowl. Working one cookie at a time, dip each speculoos in coffee for 1–2 seconds — they absorb liquid quickly — and arrange a tight layer in the dish, breaking cookies to fill gaps.
Spread about half of the Biscoff mascarpone cream over the cookie layer. Add another layer of coffee‑dipped cookies, then a second cookie layer if you prefer a double cookie structure. Finish with the remaining cream, smoothing the top.
Crush leftover speculoos into fine crumbs and sprinkle over the cream, or dust with cocoa powder. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the texture to set.
Recipe FAQs
Speculoos are spiced Belgian cookies traditionally enjoyed around St. Nicholas and Christmas. They are known for their caramelized, warmly spiced flavor and decorative shapes.
Speculoos describes the traditional spiced cookie; Biscoff is a well‑known brand of speculoos produced by Lotus.
Yes — use large glasses or dessert cups and layer cookies and cream the same way. You should get roughly 8–10 portions depending on cup size.
Tips & Troubleshooting
- Cooking the yolks over a bain‑marie is optional but helpful if you want to avoid raw eggs and it adds air for a lighter cream.
- Warm the Biscoff spread slightly before mixing to reduce the chance of the cream splitting; it can make mixtures grainy if added cold.
- Dip speculoos for only 1–2 seconds; they absorb coffee quickly and can fall apart if oversoaked.
- Whip the cream to medium‑stiff peaks — mascarpone helps stabilize the mixture, so overly stiff cream isn’t needed.
Storing & Freezing
Store in the refrigerator and consume within 3 days. This dessert is ideal as a make‑ahead because it needs time to chill and set. Freezing is not recommended; the texture will change when thawed.
More Biscoff Desserts
- Mini Biscoff Cheesecakes
- Biscoff Cupcakes
- Baked Biscoff Donuts
- Biscoff Chocolate Chunk Cookies
- No‑Bake Biscoff Cheesecake
- Biscoff Brownies
- Easy Biscoff Cake
- Biscoff Truffles
- Cookie Butter Ice Cream
My debut cookbook, “Bite‑Sized French Pastries for the Beginner Baker”, is now available.
Recipe
Equipment
- 21 x 29 cm (8 x 11 inch) baking dish
Ingredients
Mascarpone Cream
- 4 large egg yolks, room temperature (preferably pasteurised)
- 80 g brown sugar
- 120 g Biscoff spread (or cookie butter), warmed slightly
- 250 g mascarpone
- 1/2 tsp cinnamon or speculoos spice (optional)
- Pinch of fine salt
- 240 ml heavy cream (min. 30% fat)
To assemble
- 500 g speculoos / Biscoff cookies
- 180 ml freshly brewed coffee
Instructions
Mascarpone cream
- Place a large bowl over a saucepan with a few centimetres of simmering water (bain‑marie). Whisk the egg yolks and brown sugar until the mixture nearly triples and becomes pale.
- Remove from heat and whisk in the warmed Biscoff spread, then the mascarpone until smooth. Add spices and salt if using.
- Whip the heavy cream to medium‑stiff peaks. Fold a small portion into the mascarpone to loosen it, then gently fold in the remaining whipped cream until fully incorporated.
Assembling the tiramisu
- Brew coffee and pour into a shallow bowl. Prepare the baking dish.
- Dip each speculoos cookie in coffee for 1–2 seconds and arrange a tight layer in the dish, breaking cookies to fit.
- Spread about half of the mascarpone cream over the cookie layer.
- Top with another layer of coffee‑dipped cookies (add a second cookie layer if desired), then cover with the remaining cream and smooth the top.
- Crush remaining cookies into fine crumbs and sprinkle over the top or dust with cocoa powder.
- Chill for at least 6 hours, preferably overnight, before serving.
Notes
- Speculoos spice blend typically contains cinnamon, ginger, nutmeg, cloves and star anise; use cinnamon alone if preferred.
- Keep the bottom of the mixing bowl clear of the simmering water to avoid curdling the yolks.
- The bain‑marie step is optional but produces a lighter, airier cream and cooks the egg yolks for those avoiding raw eggs.
- Warming the Biscoff spread slightly helps it integrate smoothly; if added cold it can make the mixture grainy.
- Do not over‑soak the cookies — a quick 1–2 second dip is sufficient.
Nutrition (per serving)
Calories: 721 kcal | Carbohydrates: 60 g | Protein: 9 g | Fat: 50 g | Saturated fat: 23 g
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