Name: Speculoos Tiramisu
Prep time: 5 h 20 min
Cook time: 10 min
Total time: 5 h 30 min
Cuisine: Italian
Ingredients: 400ml water; 1 cinnamon quill; 2 cloves; a pinch of nutmeg; 2 tbsp instant coffee; 1/2 c masala; 32 savoradi biscuits; 3 egg yolks; 120g golden castor sugar; 1 tsp vanilla extract; 750g mascarpone; 1/3 c Biscoff; 1/4 c Biscoff spread; 60g Biscoff biscuits, approx. 10 Lotus biscoff cookies; 1 tbsp Dutch cocoa

Jump to Recipe

If you know me, you’ll know I’m a tiramisu person. Give me layers of coffee-soaked savoiardi and mascarpone, and I’m a happy girl. Add Biscoff cookie butter, a few speculoos spices, and a good splash of Marsala? Now we’re talking! This Speculoos Tiramisu is my festive spin on the Italian classic, with spiced coffee-soaked biscuits layered with creamy Biscoff mascarpone, then finished with a Biscoff drizzle and speculoos cookie crumb.

And my favourite bit? It tastes even better the next day. Make it ahead, pop it in the fridge, and put your feet up – you no doubt deserve it!

A cast iron roasting pan of speculoos tiramisu. A bite has been taken out of one end with a spoon.

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Why You’ll Love This Speculoos Tiramisu

Biscoff + tiramisu. Need I say more? Coffee-soaked savoiardi, creamy mascarpone, and Biscoff cookie butter are a seriously good combination.

It’s a no-bake dessert. No oven required. There are a few components to make, but they’re all really simple. Promise!

It’s made for making ahead. Tiramisu needs time in the fridge for all those flavours to mingle, which means dessert can be completely sorted the day before.

It’s just a little bit boozy. There’s Marsala in the spiced coffee syrup, because we’re making tiramisu and I’m not about to leave out the good stuff!

Ingredients

Coffee – You’ll need about 400ml of strong black coffee. I use instant coffee because it’s easy, but espresso works perfectly too.
Cinnamon, cloves & nutmeg – These infuse the coffee with speculoos spice before we soak the savoiardi.
Marsala – My go-to for tiramisu. It’s a fortified wine with lovely caramel notes that work beautifully with coffee and Biscoff. I use Boronia, which is easy to find here in Australia.
Savoiardi biscuits – Also known as sponge fingers or ladyfingers. I use around 32 biscuits, with 16 in each layer.
Egg yolks – You’ll need three large egg yolks at room temperature.
Golden caster sugar – For sweetness and that lovely creamy mascarpone filling.
Mascarpone – The heart of any good tiramisu! Use full-fat mascarpone and keep it refrigerated until you need it.
Vanilla extract – Or scrape in the seeds from a vanilla bean if you have one.
Lotus Biscoff spread – This is our cookie butter and what turns a classic mascarpone filling into something rather special. I use smooth Biscoff spread.
Lotus Biscoff cookies – AKA speculoos biscuits. They’re caramelised, crunchy, and full of those spiced speculoos flavours. We blitz these up for the topping.
Dutch cocoa – Mixed with the crushed Biscoff cookies for the final dusting.

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Variations & Substitutions

Add even more Biscoff. Want to really amp up the speculoos flavour? Add a layer of Biscoff cookies between the savoiardi and mascarpone. Because apparently there is such a thing as not enough Biscoff!

Swap out the Marsala. Bailey’s Irish Cream is my second choice, and I’ve used it in this recipe plenty of times. Kahlúa or Tia Maria would also work beautifully.

Make individual tiramisus. Layer everything into your favourite glasses instead of one large dish. Individual desserts always feel just that little bit more special, don’t they?!

How to Make Speculoos Tiramisu

1. Make the Spiced Coffee

Combine the water, cinnamon, cloves, and nutmeg in a small saucepan and bring to a simmer. Stir in the coffee, remove from the heat, and leave to infuse for 10 minutes.

Remove the cinnamon and cloves, stir in the Marsala, and leave to cool.

2. Make the Biscoff Mascarpone

Warm the Biscoff spread in the microwave for 10–20 seconds, just until softened.

Beat the egg yolks until creamy, then gradually add the sugar and continue beating until pale. Add the vanilla and mascarpone and mix until combined.

Gently fold through the softened Biscoff spread by hand.

3. Assemble the Tiramisu

Quickly dunk each savoiardi biscuit into the cooled coffee mixture and arrange 16 biscuits, or enough to cover the base, in your dish.

Spread over half of the Biscoff mascarpone. Repeat with another layer of coffee-soaked savoiardi followed by the remaining mascarpone.

Warm the Biscoff spread for the topping for about 20 seconds, until runny, then drizzle it over the mascarpone.

Refrigerate for at least 5 hours, preferably overnight.

Just before serving, blitz the Biscoff cookies and Dutch cocoa together until finely crushed, then sprinkle generously over the top.

And enjoy!

A small enamel saucepan of spiced coffee.

A large mixing bowl of whipped egg yolks and sugar.

Equipment

Nothing fancy here! You’ll need a small saucepan for the spiced coffee, an electric stand or hand mixer for the Biscoff mascarpone, and a 29 x 21cm dish for assembling the tiramisu.

I use my Le Creuset 29 x 21cm cast iron roaster – because I don’t need any excuses to use my cast iron cookware!

Cooks notes

Don’t waste those egg whites. This recipe only uses the yolks, so freeze the whites for baking later or throw them into an omelette the next morning.
Make it the day before. Tiramisu is one of those glorious desserts that actually gets better with time. Make it the day before, pop it in the fridge and put your feet up!
Don’t drown the savoiardi. A quick dunk in the coffee mixture is all they need. Leave them soaking too long and you’ll end up with soggy tiramisu.
Leave the topping until serving. Add the Biscoff cookie and cocoa crumb just before serving so it stays lovely and crunchy.

Storage

Keep your tiramisu covered in the fridge until you’re ready to serve. Because it contains raw egg yolks, it should be eaten within 3 days.

Although, if your house is anything like ours, three days won’t be a problem!

Can you freeze it?

Yes, but in my experience, it depends on the mascarpone you use. Some brands freeze beautifully, while others can change texture once defrosted and become grainy. I use Montefiore mascarpone here in Australia and have had great results freezing it.

One batch of this recipe also makes two smaller four-serve tiramisus, which is really handy. I make them in foil containers with lids and freeze them for up to one month.

If you’re planning to freeze your tiramisu, leave off the Biscoff cookie and cocoa topping. Defrost overnight in the fridge, then add the topping just before serving.