Hi, I’m Riley Sloane, your baking bestie who loves quiet kitchens and cozy desserts. This Biscoff Speculoos Tiramisu is one of those recipes that feels like a warm hug after a long day. It is simple, no-bake, and full of spiced cookie flavor and smooth mascarpone. I love sharing recipes that calm the mind and make you proud to serve something homemade. If you like gentle, cozy sweets, this one will fit right into your rotation.

Why You Will Love This Biscoff Speculoos Tiramisu

This recipe takes the classic tiramisu idea and swaps ladyfingers and plain cocoa for crunchy Spekulatius cookies and rich Biscoff spread. The result is creamy, spiced, and a little crunchy. It is no-bake and comes together fast, but it tastes like you spent hours crafting it. You will love it because it hits the comfort spot with familiar cookie flavor, yet feels fancy enough for guests. If you like desserts that pair well with coffee or tea and a quiet evening, this one is for you.

How to Prepare Biscoff Speculoos Tiramisu

This is an easy, step by step way to make the tiramisu. Read the steps, gather the few ingredients, and give it a little time in the fridge. It shines when it rests.

Ingredients

250g Mascarpone
200ml heavy cream
100g sugar
1 teaspoon vanilla extract
200g Spekulatius cookies
150g Biscoff spread
Fresh fruits optional for garnish

Directions

In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, combine mascarpone, sugar, and vanilla extract, then fold in the whipped cream.
Melt the Biscoff spread slightly for easier mixing and fold it into the mascarpone mixture.
Dip the Spekulatius cookies in coffee or milk briefly, then layer them in a serving dish.
Spread half of the mascarpone Biscoff mixture over the cookies.
Add another layer of dipped cookies and top with the remaining mascarpone mixture.
Refrigerate for at least four hours or overnight.
Serve chilled, garnished with fresh fruits if desired.

Best Ways to Serve Biscoff Speculoos Tiramisu

Serve this tiramisu chilled. Spoon into small bowls or cut into squares if you assemble it in a shallow dish. Top with fresh berries, thin apple slices, or a dusting of cinnamon to echo the cookie spice. It pairs beautifully with a cup of strong coffee or a warm tea. For a pretty finish, add a few cookie crumbs on top and a light drizzle of warmed Biscoff spread just before serving. Keep plates small and the portions modest so every bite feels special.

How to Store Biscoff Speculoos Tiramisu

Store covered in the fridge for up to three days. The longer it sits, the softer the cookies become, which many people love. If you need to prep ahead, make the tiramisu a day in advance and let it rest overnight so flavors meld. Do not freeze this dessert; freezing can change the texture of the mascarpone and the cookies. Always keep it chilled until serving.

Expert Tips for Perfect Biscoff Speculoos Tiramisu

Use cold heavy cream and a chilled bowl for easier whipping.
Warm the Biscoff in short bursts in a microwave or over a double boiler so it blends smoothly without becoming too runny.
Dip the cookies quickly. A brief dunk keeps some crunch and prevents the layers from becoming soggy.
Taste as you go. If you want more sweetness, add a little extra sugar to the mascarpone before folding.
For an elegant single-serve look, use jars or small glasses. This keeps presentation simple and pretty.
I often plan desserts ahead on busy days. For another easy make ahead layered dessert idea, see this tasty pistachio version: pistachio tiramisu.

Delicious Variations of Biscoff Speculoos Tiramisu

You can change this dessert to suit your mood. Try these simple twists.

Add a thin layer of crushed toasted nuts, like hazelnuts or almonds, for a nutty crunch.
Fold in a spoonful of espresso or coffee liqueur to the mascarpone mixture for stronger coffee flavor.
Swap fresh fruit toppings by season. Pears or baked apples pair well in fall.
For a lighter version, replace half the mascarpone with Greek yogurt and reduce sugar a bit.
For kids or a family-friendly version, dip cookies in warm milk instead of coffee.

FAQs

Q. Can I use store bought whipped cream instead of whipping by hand?
A. You can, but homemade whipped cream gives a fresher texture and flavor. If you use store bought, choose a plain unsweetened type and fold gently.

Q. How long should I leave the tiramisu in the fridge?
A. At least four hours, but overnight is best. That rest time lets the flavors blend and the cookies soften just right.

Q. Can I make this gluten free?
A. Yes. Use a gluten free spiced cookie in place of the Spekulatius. Make sure the Biscoff spread you use is gluten free, or choose a similar nut or cookie spread that is labeled gluten free.

Q. Is there a non dairy option?
A. Try a dairy free mascarpone alternative and use coconut cream whipped to soft peaks. The flavor changes but it still works well.

Q. Can I assemble this in individual jars?
A. Absolutely. Jars make pretty single servings and are great for gifts or picnics.

Happy baking, friend. Make a cup of tea, breathe, and enjoy the small joy of a dessert you made with your own hands.