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When Hanger Strikes

  • Writer's pictureMari

Biscoff Tiramisu

Biscoff Tiramisu is a delicious twist on an Italian classic. Adding biscoff spread into the cream and using biscoff cookies instead of ladyfingers gives this tiramisu a buttery, cinnamony, addicting flavour profile that's hard to describe. Instead of using espresso or coffee, this recipe uses black tea to dip the cookies into; this provides a more mellow flavour so that the biscoff can really shine.


Biscoff Tiramisu

Prep Time: 2 hours 30 minutes Cook Time: 0 minutes Yield: 6-8 servings


  • 1 cup boiling water

  • 2 orange pekoe tea bags (or other strong black tea bags of choice)

  • 2 egg yolks

  • 1/4 cup white or cane sugar

  • 1/4 cup smooth biscoff spread

  • 475 g mascarpone cheese

  • 1/8 tsp salt

  • 1 cup heavy whipping cream, cold

  • 40 lotus biscoff cookies

  • 2 lotus biscoff cookies, grinded into a crumb, for garnish


  1. To a small bowl, add the orange pekoe tea bags and the boiling water; cover and let steep for 5-15 mins while you prepare the biscoff cream.

  2. To a large mixing bowl, add the egg yolks and sugar. Using an electric hand mixer, beat on medium speed for 3-5 minutes, until pale and thick.

  3. Add in the biscoff spread, mascarpone cheese, and salt, and beat with the electric mixer until combined.

  4. Add in the cold whipping cream and beat again on medium speed to stiff peaks, another 4-5 minutes.

  5. When ready to assemble, use an 11 inch pie or cake pan to make the tiramisu. Remove the tea bags from the water and discard. Quickly dip both sides of a biscoff cookie into it - don't leave it in for more than a few seconds or it will start to fall apart. Place into the bottom of the pan, and repeat to cover the whole bottom with tea soaked cookies. You should use about half of the cookies. Spoon half of the biscoff cream over top and spread to cover. Repeat the process of dipping cookies into the tea with the remaining biscoff cookies, layering them on top of the biscoff cream, then spread and cover the with the remaining biscoff cream.

  6. Sprinkle the crushed biscoff crumbs on top of the tiramisu, and refrigerate for a minimum of 2 hours before serving.


  • You can use 1 cup of cooled espresso or strongly brewed coffee instead of black tea.


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