Speculoos Tiramisu with Biscoff Spread in a Glass is a creamy, spiced dessert inspired by speculaas cookies. This egg-free version is smooth, slightly sweet, and easy to enjoy for everyone — a delightful Biscoff twist on the classic tiramisu.
Easy Speculoos Tiramisu with Biscoff Spread, an Irresistible Dessert
If you love speculoos, this dessert is for you. When cookies disappear quickly at home, turning them into a simple, elegant tiramisu is a perfect solution.
By using a whipped mascarpone and cream mixture instead of raw eggs, this speculoos tiramisu with Biscoff spread contains no eggs or alcohol, making it suitable for children, pregnant women, and guests who prefer egg-free desserts.
What do you need for Easy Tiramisu with Speculoos?
Below are the ingredients used to make this Speculoos Tiramisu with Biscoff Spread. Exact quantities appear in the recipe card further down.
Which cookies to use for Biscoff tiramisu?
You can use Biscoff (speculoos) cookies, Dutch speculaas, gingerbread, or other coffee biscuits. Any of these will give the tiramisu that warm, spiced flavor.
Can you substitute coffee?
The cookies are usually dipped in coffee to add flavor. If you like, mix the coffee with a liqueur such as Tia Maria or Amaretto. If you prefer no coffee, try a drizzle of caramel or vanilla syrup — sprinkle the syrup over the cookies instead of soaking them.
What about the whipping cream?
Use heavy cream (whipping cream) and keep it cold before whipping. Cold cream whips better and gives the mousse a light, airy texture.
How to prepare Speculoos Tiramisu with Biscoff Spread?
A printable recipe card with full measurements and step-by-step details is included below.
- Start by whipping the cream with honey until it reaches a thick, yogurt-like consistency.
- Fold in the mascarpone and then gently incorporate the Biscoff cookie butter until smooth.
- Place about two tablespoons of the Biscoff mascarpone mixture into the bottom of each serving glass or dish.
- Quickly dip speculoos cookies in coffee (or sprinkle with syrup) and place a layer of cookies over the cream.
- Add another layer of the Biscoff mascarpone cream, then another layer of dipped cookies.
- Finish with two tablespoons of the mascarpone mixture on top and sprinkle with cookie crumbs or unsweetened cocoa powder.
Tips
- Egg-free: This version avoids raw eggs, making it safer for children, pregnant women, and older guests while still delivering a classic creamy tiramisu texture.
- Temperature: Keep the cream cold so it whips up well. Allow the mascarpone and cookie butter to sit at room temperature so they blend smoothly without lumps.
- Serving vessels: You can prepare this tiramisu in individual glasses or in a larger dish — both work beautifully.
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📖 Recipe
Andréa
Ingredients
- 1 cup cream
- 3 tablespoons honey
- ⅔ cups mascarpone
- ½ cups Biscoff Cookie Butter Spread
- ½ pound Speculoos cookies, speculaas, gingerbread or coffee cookies
- 1 cup coffee, optional: mix with liqueur or use syrup (see tips)
Topping
- 1 Speculoos cookie
All ingredient amounts are provided in both Metric and US Customary on the original recipe card.
Instructions
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Beat the cream with the honey until it becomes as thick as yogurt.
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Add the mascarpone to the whipped cream and mix on low speed until the mixture is thick and holds peaks.
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Fold the Biscoff cookie butter into the mascarpone cream using a spatula until fully combined.
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Spoon one third of the Biscoff mascarpone cream into the bottom of each glass or dish.
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Dip half of the speculoos biscuits briefly in coffee and arrange a layer over the cream.
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Spoon another third of the mascarpone mixture on top of the cookie layer.
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Add the remaining coffee-dipped cookies and finish with the rest of the mascarpone cream.
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Refrigerate the assembled desserts for at least 4 hours to set.
Serve
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Crumble a speculoos cookie and sprinkle the crumbs over the top before serving.
Notes
2. Coffee: Dip cookies briefly in coffee for flavor. For an adult twist, add a splash of liqueur. If avoiding coffee, use a light drizzle of caramel or vanilla syrup instead of soaking.
3. No raw eggs: This recipe replaces raw eggs with whipped cream and mascarpone, making it suitable for sensitive groups while still offering the classic texture.
4. Glass or dish: Prepare individually in glasses or assemble in a single dish — both serve well.
5. Storage
- Refrigerator: Keep covered for up to 2 days. Cookies will soften over time.
- Freezer: Tiramisu can be frozen, but texture may change. Portion, wrap tightly, and freeze up to 1 month; thaw in the refrigerator before serving.
Nutrition
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