Biscoff Tiramisu (No-Bake, With Cooked Egg Yolks)
This Biscoff tiramisu swaps ladyfingers for 24 Lotus Biscoff cookies dipped in coffee, layered with a mascarpone cream flavored with cookie butter. The egg yolks are cooked to 160°F over simmering water, so there is no raw egg. It takes 30 minutes to assemble and at least 4 hours to set in an 8-inch square dish.
Quick answer
Cook 4 yolks with ½ cup sugar over simmering water to 160°F, beat in mascarpone and ½ cup cookie butter, then fold in 1 cup whipped cream. Layer quickly dipped Biscoff cookies and cream twice in an 8-inch dish and chill at least 4 hours.
Biscoff Tiramisu
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Biscoff Tiramisu Ingredients
- 24 Lotus Biscoff cookies (about 186 g)
- 1 cup strong brewed coffee, cooled
- 2 tbsp Biscoff cookie butter, melted, for the dip
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup (8 oz) mascarpone, at room temperature
- 1/2 cup Biscoff cookie butter, softened, for the cream
- 1 cup heavy cream, cold
- Optional: cocoa powder and crushed Biscoff cookies, for topping
How to Make Biscoff Tiramisu
- Whisk the cooled coffee with the 2 tablespoons of melted cookie butter in a shallow dish.
- Set a heatproof bowl over a pan of barely simmering water. Whisk the egg yolks and sugar in the bowl until pale and thick and an instant-read thermometer reads 160°F, about 4 to 6 minutes.
- Take the bowl off the heat and whisk for another minute to cool it, then let it stand 5 minutes.
- Beat in the mascarpone and the 1/2 cup cookie butter until smooth.
- In another bowl, whip the cold cream to medium peaks, then fold it into the mascarpone mixture until no streaks remain.
- Dip each cookie into the coffee for about 1 second per side and lay half of them in a single layer in an 8-inch square dish.
- Spread half of the cream over the cookies.
- Repeat with the remaining dipped cookies and the rest of the cream, then smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight.
- Just before serving, dust with cocoa and scatter crushed cookies over the top if you like.
Nutrition Facts
Per serving (1 of 9) (estimated)
- Calories: 460
- Total fat: 33 g
- Saturated fat: 18 g
- Cholesterol: 145 mg
- Sodium: 140 mg
- Carbohydrates: 37 g
- Fiber: 0 g
- Sugar: 27 g
- Protein: 4 g
Estimated from USDA FoodData Central: SR Legacy values for the egg yolks, sugar, cream and coffee, and USDA Branded Foods label values for Lotus Biscoff cookies (FDC 1984148), Lotus cookie butter (FDC 2675218) and mascarpone (FDC 2289625). The optional cocoa and crushed cookie topping is not included.
Why Cook the Egg Yolks for Biscoff Tiramisu
Classic tiramisu often uses raw yolks. Here the yolks and sugar are whisked over simmering water until they reach 160°F, the temperature FoodSafety.gov lists for egg dishes. Cooking also thickens the base so the cream sets firmly enough to slice.
Biscoff Cookies vs Ladyfingers
| Biscoff cookies | Ladyfingers | |
|---|---|---|
| Texture | Dense, crisp, spiced | Dry, airy sponge |
| Dip time | About 1 second per side | 1 to 2 seconds per side |
| Flavor | Caramelized brown sugar and cinnamon | Neutral |
| Per serving here | About 2 2/3 cookies | Not used |
Because the cookies are thin and porous, a long dip turns them to mush and makes the dessert watery. Work quickly, dipping one cookie at a time.
Make Biscoff Tiramisu Without Coffee
Use strong decaf, or swap the coffee for warm milk whisked with a pinch of cinnamon and the melted cookie butter. Let it cool before dipping.
Nutrition Notes
One serving has about 460 calories and 27 g sugar, mostly from the cookies, cookie butter, mascarpone and cream. Cutting the dish into 12 smaller squares brings each piece to roughly three-quarters of that.
Storing Biscoff Tiramisu
Keep Biscoff tiramisu covered in the fridge for up to 3 days; the cookies soften further each day. Refrigerate leftovers within 2 hours of serving, in line with FoodSafety.gov guidance. It does not freeze well because the cream turns grainy when thawed. For another Biscoff dessert, try our Biscoff cookie ice cream.
Frequently Asked Questions
Is Biscoff tiramisu safe with egg yolks?
Yes, in this recipe. The yolks are cooked to 160°F before they go into the cream.
Can I use another cookie butter?
Yes. Any speculoos-style cookie butter works in both the dip and the cream.
Why is my Biscoff tiramisu runny?
The cream was under-whipped, the yolk mixture was still warm when the cream went in, or the cookies were soaked too long.
How far ahead can I make Biscoff tiramisu?
Up to a day ahead. It slices most neatly after an overnight chill.
Can I make it in a 9×13 pan?
Double the recipe for a 9×13-inch dish and keep the same chill time.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FoodSafety.gov: Cold food storage charts
- USDA FoodData Central (SR Legacy and Branded Foods)
Featured photo: Unsplash
