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Biscoff Tiramisu

Ramadan is finally catching up to me this week and I am not 100% there right now. Although I’m feeling this way, I still need to make sure the family is well fed and i wanted to make something that was quick and easy. Everyone loved this Biscoff Tiramisu. It was definitely worth the 10 minutes it took to make. 

Biscoff Tiramisu

Preparation Time 10 minutes 

Chill Time 3 hours 



1 and a half  large packs of lotus biscoff cookies (45 cookies)

1/8 cup lotus biscoff spread

1 cup heavy whipping cream- cold 

200 grams cream cheese- cold 

1/2 teaspoon vanilla 

1/4 teaspoon cinnamon 

3/4 cup sugar 

Pinch of salt 

1 cup brewed coffee- cold 


5 biscoff cookies- crushed 

Biscoff Tiramisu


  1. Beat the heavy whipping cream until stiff peaks form. Set them aside. 

  2. In a separate bowl, combine the cream cheese, biscoff spread, vanilla, cinnamon, sugar and salt. Mix it in until smooth 

  3. Fold the whipped cream into the cream cheese mixture. 

  4. Dip 2 biscuits in the coffee at once then Layer into the 9 inch square pyrex pan. 

  5. Top with half the cream cheese mixture then smooth over with an offset spatula. Repeat the layers ending with the cream cheese mixture. 

  6. Top with the crushed cookies. 

  7. Chill for 3 hours before serving. 

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