Boozy Biscoff Tiramisu

Boozy Biscoff Tiramisu: A Decadent Twist on a Classic Dessert

The beloved Italian dessert, tiramisu, gets a rich and indulgent upgrade with the addition of Biscoff spread and a splash of alcohol in this Boozy Biscoff Tiramisu recipe. This version combines the coffee-soaked ladyfingers of traditional tiramisu with the spiced, caramelized flavor of Lotus Biscoff, while the inclusion of liqueur adds a grown-up kick that makes it perfect for parties or after-dinner treats.

A Brief History of Tiramisu and Biscoff Fusion

Tiramisu, meaning “pick me up” in Italian, is believed to have originated in the 17th century in the Veneto region of Italy, though its modern form became popular in the 1960s. The classic version features layers of espresso-dipped ladyfingers, mascarpone cheese, and cocoa powder. In recent years, creative bakers have experimented with various flavors, and the addition of Biscoff (also known as Speculoos) has become a fan favorite. Combining the warm spice notes of cinnamon, nutmeg, and ginger with the deep caramel flavor of the cookies creates a unique twist that complements the creamy mascarpone perfectly. Adding a boozy element like rum, amaretto, or brandy elevates the dessert even further.

Ingredients Breakdown

Ladyfingers: Light sponge biscuits that soak up liquid without falling apart.
Strong Brewed Coffee: Cools quickly and infuses the ladyfingers with a rich coffee flavor.
Biscoff Spread: Adds a sweet, spiced layer with a texture similar to peanut butter.
Mascarpone Cheese: Creamy and slightly tangy, it forms the base of the filling.
Heavy Whipping Cream: Whipped to stiff peaks and folded into the mascarpone for lightness and volume.
Granulated Sugar: Sweetens the mascarpone mixture subtly.
Alcohol (Rum, Amaretto, or Brandy): Enhances flavor and gives the dessert an adult twist.
Cocoa Powder: Dusting the top adds visual contrast and bitterness to balance the sweetness.
Biscoff Cookies: Crushed cookies sprinkled between layers and on top for added crunch and flavor.

Step-by-Step Recipe

Prepare the Coffee Mixture: Brew a cup of strong coffee and let it cool to room temperature. Stir in your chosen alcohol (1–2 tablespoons per ½ cup of coffee).
Make the Mascarpone Filling: In a large bowl, beat the mascarpone cheese with sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble the Layers: Dip each ladyfinger briefly into the cooled coffee mixture and layer them at the bottom of a serving dish or trifle bowl.
Add Biscoff Layer: Spread a thin layer of Biscoff over the soaked ladyfingers.
Spread the Mascarpone Mixture: Spoon or pipe a layer of the mascarpone mixture over the Biscoff.
Sprinkle Crushed Biscoff: Evenly sprinkle crushed Biscoff cookies over the mascarpone layer.
Repeat Layers: Repeat the process—ladyfingers dipped in coffee, Biscoff spread, mascarpone mixture, and crushed Biscoff—until all ingredients are used, finishing with a top layer of mascarpone and crushed Biscoff.
Dust with Cocoa: Sift a generous layer of unsweetened cocoa powder over the final layer.
Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.

Pro Tips for Perfect Boozy Biscoff Tiramisu

Don’t Soak Ladyfingers Too Long: A quick dip in the coffee mixture keeps them soft but not soggy. Avoid letting them sit too long or they may disintegrate.
Use Room Temperature Mascarpone: Cold mascarpone can lead to lumps. Let it come to room temperature before mixing.
Whip the Cream Well: Ensure the cream is whipped to stiff peaks before folding it into the mascarpone for maximum fluffiness.
Let It Rest: For best results, chill the tiramisu for at least 4–6 hours or overnight.
Garnish Creatively: Add extra Biscoff cookie halves on top, a drizzle of melted chocolate, or edible gold dust for a fancy presentation.

Variations and Customizations

Kid-Friendly Version: Omit the alcohol entirely or substitute with 1 teaspoon of vanilla extract or coffee extract.
Dairy-Free Option: Use vegan mascarpone and coconut-based whipped cream. Substitute Biscoff with a dairy-free alternative if needed.
Gluten-Free: Use gluten-free ladyfingers or sponge cake slices.
Different Flavors: Swap Biscoff with Nutella, peanut butter, or white chocolate spread for other tasty variations.
Layered Presentation: Make individual servings in glasses or mason jars for a stylish touch.

Health Considerations and Nutritional Value

This Boozy Biscoff Tiramisu is undeniably rich and indulgent. While it offers some protein from mascarpone and calcium from dairy, it’s also high in fat and sugar due to the whipped cream, Biscoff spread, and cookies. Each serving typically contains around 400–500 calories, depending on portion size and ingredient choices. To make it healthier:

Use low-fat mascarpone and reduced-fat whipping cream.
Opt for a sugar substitute or reduce the amount of sugar in the mascarpone mixture.
Choose whole-grain ladyfingers if available.
Reduce the number of layers or serve in smaller portions.

Ingredients List

24–30 ladyfingers
1 cup strong brewed coffee, cooled
2 tablespoons rum, amaretto, or brandy (optional)
¾ cup Biscoff spread
16 oz (about 2 cups) mascarpone cheese, softened
1 cup heavy whipping cream
¼ cup granulated sugar
¼ cup crushed Biscoff cookies
2–3 tablespoons unsweetened cocoa powder

Directions

In a shallow bowl, mix cooled coffee with alcohol. Set aside.
In a large bowl, beat mascarpone and sugar until smooth. In another bowl, whip cream to stiff peaks.
Fold whipped cream into mascarpone mixture gently until well combined.
Dip each ladyfinger into the coffee mixture and line the bottom of a serving dish.
Spread a thin layer of Biscoff over the ladyfingers.
Spread half of the mascarpone mixture evenly over the Biscoff layer.
Sprinkle with crushed Biscoff cookies.
Repeat the layering process one more time, ending with a top layer of mascarpone and crushed cookies.
Sift cocoa powder over the top layer.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, garnish with additional Biscoff cookies or a dusting of cocoa powder if desired.