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Creamy mascarpone meets crunchy Biscoff cookies in this no-bake dessert that takes about 20 minutes to assemble and tastes like pure caramel heaven.

Ingredients

• 250g mascarpone cheese, room temperature
• 200ml heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 200g Biscoff cookies (about 25 cookies)
• 150g Biscoff spread (smooth or crunchy)
• 200ml strong brewed coffee, cooled
• 2 tablespoons Biscoff spread for swirling
• Crushed Biscoff cookies for topping

Instructions

1. Make the coffee dip. Brew strong coffee and let it cool completely. Room temperature is fine. Hot coffee will turn your cookies into mush.
2. Prep the Biscoff swirl. Warm 2 tablespoons of Biscoff spread in the microwave for 10 seconds until pourable. Set aside.
3. Beat the mascarpone. In a large bowl, beat mascarpone with a spatula until smooth and creamy. Add powdered sugar and vanilla, mix well.
4. Whip the cream. In a separate bowl, whip heavy cream until soft peaks form. You want it billowy, not stiff.
5. Melt the Biscoff spread. Warm 150g Biscoff spread in the microwave for 15-20 seconds until smooth enough to fold.
6. Combine everything. Fold the melted Biscoff spread into the mascarpone mixture. Then gently fold in the whipped cream in three additions.
7. Dip the cookies. Quickly dip each Biscoff cookie into the cooled coffee. One second per side, maximum. These cookies absorb liquid fast.
8. First layer. Arrange dipped cookies in a single layer at the bottom of your dish. Spread half the cream mixture on top.
9. Second layer. Repeat with another layer of dipped cookies and the remaining cream.
10. Finish it. Drizzle the warmed Biscoff spread on top and swirl with a toothpick. Crush a few extra cookies and sprinkle over everything.
11. Chill. Cover and refrigerate for at least 4 hours. Overnight is better.

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I made this for a dinner party last month after running out of ladyfingers, and honestly, it might be better than the original. The Biscoff cookies bring this spiced caramel flavor that just works perfectly with the creamy mascarpone layers.

Here is the thing about tiramisu. The traditional version is perfect, but it requires espresso and ladyfingers and sometimes you just don’t have those. Biscoff cookies are in every grocery store, and they already have that warm, toasty flavor built right in.

The key to getting this right is the coffee temperature. I ruined my first batch by using coffee that was still warm. The cookies completely dissolved before I could even layer them. Cold or room temperature coffee only.

When it comes to Biscoff spread, you have options. The smooth version gives you silky layers. The crunchy version adds texture throughout. I prefer smooth for the cream mixture and then crushing whole cookies on top for crunch where you actually notice it.

Your mascarpone needs to be at room temperature. Cold mascarpone straight from the fridge will make the Biscoff spread seize up and create lumps. Take it out at least 30 minutes before you start.

Folding the whipped cream is where most people go wrong. They stir instead of fold, and all that air you just whipped in disappears. Use a spatula, go slow, and stop as soon as everything is combined.

For the dish, I usually use a 9×9 square pan or a deep rectangular container. Individual glasses work great for parties since everyone gets their own perfect portion. Mini mason jars look fancy and take no extra effort.

The waiting is the hardest part. You need at least four hours for the cookies to soften and the flavors to meld together. Overnight in the fridge makes it even better. The texture changes completely, going from crunchy cookies to this soft, cake-like layer.

You can store this in the fridge for up to three days. Cover it well so it doesn’t absorb other flavors. The Biscoff swirl on top will sink in a bit over time, which is totally fine.

Some people add a pinch of salt to the cream mixture, and I think that is worth trying. It cuts through the sweetness and makes the caramel notes pop more.

If you want to get fancy, dust some cinnamon on top right before serving. Biscoff already has cinnamon in it, so you are just amplifying what is already there.

This recipe works great for make-ahead desserts. Prep it the night before a gathering and forget about it until serving time.