Okay, these Biscoff Tiramisu Cups? They are magic in a glass.
Creamy, spiced, sweet, and SO simple to make.
It’s like classic tiramisu’s cool cousin who just got back from Europe with a suitcase full of cookie butter.
The best part? No baking. Just layer, chill, and devour.
I make these every time I want to impress someone without actually turning on the oven.
Why I Love This Recipe
I first made these on a random Tuesday night when I needed a pick-me-up and had a jar of Biscoff spread staring me down. It was a game-changer. I love how you only need a few ingredients, and they come together in the dreamiest way. Here’s why this recipe always stays in rotation:
- No baking — perfect for summer or lazy evenings
- Layered and fancy-looking, but secretly so easy
- That cookie butter flavor hits different
- Great for portion control — just grab a cup and go
- Perfect make-ahead dessert — actually gets better as it chills
Makes: 4–6 cups
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
What You’ll Need
- 1 cup heavy cream (cold)
- 1/2 cup mascarpone cheese (softened)
- 1/3 cup powdered sugar
- 1/3 cup Biscoff spread (plus extra for drizzle)
- 18 Biscoff cookies (12 crushed + 6 whole or halved for garnish)
- 1/3 cup strong coffee or espresso (cooled)
- Cocoa powder or extra cookie crumbs (for dusting)
Pro Tips
- Use cold heavy cream so it whips up fluffy fast
- Don’t skip the chilling time — it helps the layers set
- Crush your cookies by hand for more texture
- Soak the cookies lightly in espresso, not too long or they’ll get mushy
- Warm the Biscoff spread for drizzle to make it easier to pour
Tools You’ll Need
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Small spoon or spatula
- Clear glass cups or jars
- Piping bag (optional, for neat layers)
Substitutions and Variations
- Cream cheese instead of mascarpone (slightly tangier)
- Decaf coffee if you want to skip the caffeine
- Whipped topping instead of fresh whipped cream (faster)
- Gluten-free cookies for an allergy-friendly option
- Layer with banana or strawberries for a fruity twist
Make Ahead Tips
- You can make these up to 2 days in advance — just cover and refrigerate
- Don’t add garnish (like cookie on top) until just before serving to keep it crisp
Biscoff Tiramisu Cups Recipe
Step 1: Whip the Cream
In a mixing bowl, whip 1 cup cold heavy cream until soft peaks form using a hand mixer.
Step 2: Make the Filling
In another bowl, mix 1/2 cup softened mascarpone cheese, 1/3 cup powdered sugar, and 1/3 cup Biscoff spread until smooth.
Step 3: Fold In the Whipped Cream
Gently fold the whipped cream into the Biscoff mascarpone mix using a spatula until combined and fluffy.
Step 4: Crush the Cookies
Crush 12 Biscoff cookies into chunky crumbs.
Step 5: Dip Cookies in Espresso
Dip a few cookies quickly into 1/3 cup cooled espresso — just enough to moisten.
Step 6: Layer the Cups
In each glass, layer:
- Crushed cookies
- Biscoff cream
- Dipped cookies
- Repeat once
- Top with cream
Step 7: Chill
Cover and refrigerate the cups for at least 2 hours, or overnight if possible.
Step 8: Garnish and Serve
Top with a sprinkle of cocoa powder or crushed cookies, a drizzle of warmed Biscoff spread, and half a cookie.
Leftovers & Storage
- Store covered in the fridge for up to 3 days
- Don’t freeze — texture will change
- Add fresh garnish before serving leftovers
Why This Recipe Works (Quick Science)
- Whipping the cream creates air and volume, which gives you that dreamy mousse-like texture
- Mascarpone adds richness and helps the cream hold its shape
- Biscoff spread is full of fat and sugar, which blends beautifully into the mascarpone for flavor and body
- Espresso + cookies soften just enough to become cake-like in the fridge
Common Mistakes
- Overwhipping the cream — it turns grainy
- Soaking the cookies too long — they’ll fall apart
- Not chilling long enough — the layers won’t set
- Using warm mascarpone — it won’t blend well
What to Serve With
- Espresso or latte — match the flavor
- Vanilla ice cream — for extra indulgence
- Fresh berries — adds color and balance
- Sparkling water or Prosecco — keeps things light
FAQ
Can I make this without coffee?
Yes! Try milk or chai for a non-coffee twist.
What if I don’t have mascarpone?
Cream cheese works, just soften it well.
Can I make a big dish instead of cups?
Totally! Use an 8×8 pan and layer the same way.
Final Thoughts
These Biscoff Tiramisu Cups are the kind of treat that make people think you spent way more time than you did. They’re creamy, comforting, and just fun to eat. Whether you’re making them for a dinner party or just a Wednesday night sweet tooth, they deliver. Try them out and drop a comment—I’d love to hear how yours turned out or what twist you added!
