Biscoff Tiramisu With Speculaas Cookies

Making Biscoff Tiramisu without coffee, eggs, or alcohol? No problem! This Biscoff tiramisu with speculaas cookies is totally kid-friendly – and the adults here loved it just as much.

Why You’ll Love This Recipe

For this child-friendly tiramisu recipe, I swapped out the lady fingers from a classic tiramisu for speculaas cookies. Not only are they delicious, but they also give the dessert a cozy December vibe.

Instead of dipping the cookies in coffee (because let’s be honest, most kids aren’t big coffee fans) I used chocolate milk. You can easily make your own and control how strong the chocolate flavor is, or just use store-bought chocolate milk.

Either way, it makes the cookies nice and soft, just like in traditional tiramisu. As a finishing touch, I added a layer of Lotus Biscoff spread (speculoos) in the middle. I melted it briefly in the microwave so it became easy to spread, super simple and incredibly tasty!

It’s a real treat, especially for kids. Of course, you can also use Lotus Biscoff cookies instead of the speculaas if you prefer.

Recipe Ingredients

• heavy cream – or use heavy whipping cream
• mascarpone cheese – essential in any tiramisu I think, although you can use another type of cream cheese if you want
• sugar – I use fine granulated sugar
• speculaas cookies – can be replaced by savoiardi biscuits or Biscoff biscuits too. Speculaas is a typical Dutch cookie but you can make it at home too!
• chocolate milk –  while the recipe calls for 400 ml (1 3/4 cup) of the chocolate milk you only use it for dipping the cookies in. You can drink the rest afterwards!
• cocoa powder

Make sure to double check the quantities and full ingredients in the recipe card.

How To Make Biscoff Tiramisu with Speculaas Cookies

This speculoos tiramisu is quite easy to make. You start by making the cream layer by mixing the heavy cream with the mascarpone and the sugar. Whip it till you have stiff peaks.

TIP: It’s delicious to mix in a few tablespoons of Biscoff spread into the mascarpone cream!

Pour the chocolate milk into a shallow bowl or dish and dip the cookies into the milk. Don’t let them sit for too long or the cookies will fall apart.

Take your bowl and arrange the speculaas cookies in a single layer so they cover the bottom of the dish. The layers of mascarpone cream come on top of the cookies. Use a spatula to spread it.

It’s easy to warm the cookie butter in the microwave until it is easily spreadable. Don’t let it get too hot. Spread this evenly over the mascarpone layer.

Repeat this process with another 10-12 cookies and the remaining mascarpone mixture. You can serve it right away or let it set overnight. I always prefer to let it set so the flavors have some time to develop. Dust it with a bit of cocoa powder (or finish with another layer of Biscoff) before serving and decorate with extra cookies.

Adult Version

Want to make an adult version with coffee and liqueur? No problem! Replace the chocolate milk with 1 cup (250 ml) of strong coffee and ⅔ cup (150 ml) of coffee liqueur or Baileys. You can even make two versions: one for the adults and one for the kids. Just make sure to decorate them differently so you can tell them apart!

More Tiramisu Recipes

Tiramisu is one of my favorite desserts. I’ve created endless variations, and sometimes I even turn other desserts into tiramisu-inspired treats! If you love tiramisu as much as I do, you might also enjoy these versions:

• Blackberry tiramisu
• Raspberry-lemon tiramisu
• Classic tiramisu
• Strawberry tiramisu cake
• Limoncello tiramisu

Storing Biscoff Tiramisu with Speculaas Cookies

Tiramisu gets even better if you store it overnight! The flavors have more time to soak into the cookies, making it the best dessert.

How long can you store Biscoff tiramisu?

You can store the Biscoff tiramisu in the fridge for 2-3 days. Keep in mind that the cookies will soften more the longer you keep it in the fridge.

Can you freeze Biscoff tiramisu?

You can also freeze tiramisu. The texture of the cream might change a little bit, but you can store it in a freezer-safe container for up to 3 months. It helps to wrap it tightly in plastic wrap to prevent freezer burn. Let it slowly thaw in the fridge (which will take about 6-8 hours).