Cookie Butter Tiramisu

If you’re ready for a dessert that tastes like a cozy afternoon wrapped in a fluffy blanket, you’re in for a treat. This Cookie Butter Tiramisu is a creamy, spiced dream layered with coffee-soaked Biscoff cookies, billowy mascarpone filling, and a finish of cocoa that gently melts on your tongue. Each spoonful delivers a soft crunch from the cookies and a melt-in-your-mouth smoothness from the cream. It’s indulgent, comforting, and seriously addictive.

Behind the Recipe

This recipe came from a lazy Sunday afternoon when I found a jar of cookie butter and a pack of Biscoff cookies waiting patiently in my pantry. Instead of going the usual tiramisu route, I thought, why not let these caramel-spiced beauties shine? And just like that, this playful twist on a classic Italian dessert was born, blending the warmth of speculoos with the cool creaminess we all love in tiramisu.

Recipe Origin or Trivia

Tiramisu, which means “pick me up” in Italian, is traditionally made with ladyfingers dipped in espresso, layered with mascarpone cream, and dusted with cocoa. Originating from the Veneto region of Italy, it became wildly popular in the 1980s and is now a dessert staple across the globe. This cookie butter version gives it a spiced makeover using Belgian Biscoff cookies and speculoos spread, which are famous for their deep caramelized flavor.

Why You’ll Love Cookie Butter Tiramisu

This dessert isn’t just delicious, it’s got all the features to make it a go-to favorite.

Versatile: Serve it in a dish, scoop it into cups, or make it in a trifle bowl for a show-stopping centerpiece.

Budget-Friendly: Most ingredients are pantry staples or easy-to-find affordable items, making it a luxe treat without the luxury price.

Quick and Easy: No baking required, and assembly is simple. Just a bit of chill time and you’re ready to wow.

Customizable: You can tweak the coffee strength, use different cookies, or even add layers of bananas or caramel drizzle.

Crowd-Pleasing: The flavor profile is rich and comforting, making it perfect for parties, potlucks, or family dinners.

Make-Ahead Friendly: Prepare it a day in advance and let it chill overnight. It only gets better as the flavors meld.

Great for Leftovers: It keeps well for a few days in the fridge and can even be frozen in individual portions.

Chef’s Pro Tips for Perfect Results

The secret to a truly dreamy Cookie Butter Tiramisu lies in the small details.

• Make sure your mascarpone is at room temperature before whipping to avoid lumps.
• Brew your coffee strong but not scorching hot. Let it cool slightly so the cookies don’t fall apart too quickly.
• Don’t oversoak the Biscoff cookies. A quick dip is all you need to keep texture while infusing flavor.
• Chill for at least 4 hours, preferably overnight. The longer it sits, the better the layers fuse together.
• Use a dusting of cocoa powder right before serving for that velvety final touch.

Kitchen Tools You’ll Need

No fancy gadgets needed, just the basics.

Mixing Bowls: For whipping the cream and mascarpone mixture.

Electric Mixer: To get that luscious, fluffy mascarpone cream.

Spatula: Ideal for folding and spreading layers smoothly.

8×8 Baking Dish or Serving Glasses: Use your preferred format for serving.

Sieve or Fine Mesh Strainer: To dust that final magical layer of cocoa powder.

Ingredients in Cookie Butter Tiramisu

Every component in this dessert works together like a delicious symphony. Let’s break down what you’ll need and why it matters.

1. Mascarpone Cheese: 8 ounces. Provides the rich, creamy base that defines tiramisu’s luxurious texture.
2. Heavy Whipping Cream: 1 cup. Adds volume and fluffiness to the mascarpone mixture when whipped.
3. Granulated Sugar: ⅓ cup. Just enough sweetness to balance the richness of the cream and cheese.
4. Vanilla Extract: 1 teaspoon. Enhances the flavor and adds a warm, aromatic undertone.
5. Biscoff Cookies: 2 packs (about 50 cookies). These act as the “ladyfingers,” soaking up the coffee and giving that signature spiced snap.
6. Brewed Coffee: 1½ cups. Brings the deep coffee note, a classic tiramisu staple.
7. Cookie Butter Spread (Speculoos): ¾ cup. Swirled into the cream for that unmistakable caramelized cookie flavor.
8. Cocoa Powder: For dusting. Adds a slightly bitter contrast that finishes the dessert perfectly.

Ingredient Substitutions

Sometimes the pantry plays tricks on us, but no worries.

Mascarpone Cheese: Cream cheese (slightly tangier, so use less sugar if swapping).

Heavy Cream: Whipping cream or full-fat coconut cream (chilled).

Granulated Sugar: Powdered sugar (use ¼ cup if swapping, as it dissolves quicker).

Biscoff Cookies: Gingersnaps or graham crackers with a bit of cinnamon.

Cookie Butter: Homemade speculoos spread or peanut butter with a dash of cinnamon and brown sugar.

Ingredient Spotlight

Biscoff Cookies: These Belgian cookies are packed with warm spices and caramel notes, making them the perfect swap for traditional ladyfingers. They’re crisp but soak up coffee beautifully without turning mushy too fast.

Cookie Butter: Creamy and packed with crushed Biscoff cookies, it adds a layer of rich, spiced sweetness that takes the tiramisu from good to unforgettable.

Instructions for Making Cookie Butter Tiramisu

Alright, let’s turn your kitchen into a cozy dessert haven. Here’s how you make the magic happen.

1. Preheat Your Equipment:
   No oven needed, but make sure your mixing bowl and beaters are chilled if you want an extra fluffy cream.
2. Combine Ingredients:
   In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, blend mascarpone, cookie butter, vanilla, and sugar until smooth. Gently fold the whipped cream into the mascarpone mix.
3. Prepare Your Cooking Vessel:
   Set out your 8×8 dish or dessert glasses and pour the brewed coffee into a shallow bowl.
4. Assemble the Dish:
   Quickly dip each Biscoff cookie into the coffee and layer them at the bottom of your dish. Spread half the mascarpone mixture over the cookies. Repeat with another layer of dipped cookies and the remaining cream.
5. Cook to Perfection:
   No actual cooking, but cover and chill the tiramisu for at least 4 hours or overnight for best flavor.
6. Finishing Touches:
   Right before serving, dust the top generously with cocoa powder. Garnish with crushed Biscoff or a whole cookie if you’re feeling extra.
7. Serve and Enjoy:
   Scoop or slice and serve cold. Trust me, you’re going to love this.

Texture & Flavor Secrets

Every spoonful is a play of contrasts. The soft yet slightly textured cookies, creamy mascarpone blend, and cocoa’s bitter touch all work together. As it chills, the flavors deepen and settle into something so comforting it tastes like a warm hug.

Cooking Tips & Tricks

• Use freshly brewed espresso if you want a bolder kick.
• Chill your mixing bowl for fluffier whipped cream.
• For neat layers, use a piping bag to spread the mascarpone evenly.
• Wipe your knife between slices for cleaner presentation when serving.

What to Avoid

• Oversoaking the cookies. They’ll turn into mush and ruin the texture.
• Using cold mascarpone. It won’t mix smoothly with the cream.
• Skipping the chill time. It needs those hours to firm up and let the flavors mingle.

Nutrition Facts

Servings: 9
Calories per serving: 390
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling)

Make-Ahead and Storage Tips

This dessert is built for make-ahead magic. Assemble it the night before and let it chill in the fridge until you’re ready. It keeps well for up to 4 days in an airtight container. You can also freeze individual portions and thaw overnight in the fridge.

How to Serve Cookie Butter Tiramisu

Serve it straight from the fridge for the best texture. Add a dollop of whipped cream, a sprinkle of crushed Biscoff, or even a drizzle of warm cookie butter on top. Pair it with a hot espresso or chai latte for pure joy.

Creative Leftover Transformations

• Freeze scoops of it and enjoy like semifreddo.
• Use leftovers as a creamy filling in layered dessert cups with berries.
• Turn it into a milkshake by blending with vanilla ice cream and a splash of milk.

Additional Tips

• Let the coffee cool before dipping cookies to avoid over-softening.
• A glass dish makes the layers more visually appealing.
• Dust the cocoa right before serving so it stays powdery and pretty.

Make It a Showstopper

Top with piped cream swirls, crushed cookies, and a single Lotus cookie in the center. Serve it in clear glasses for individual servings or build it in a trifle dish for a party-worthy centerpiece.

Variations to Try

• Mocha Version: Add 2 tablespoons of cocoa to the coffee for a rich mocha twist.
• Pumpkin Spice Tiramisu: Mix pumpkin puree and spice into the mascarpone for a fall-inspired flavor.
• Chocolate Lover’s Dream: Add layers of chocolate ganache between the cream and cookies.
• Berry Boost: Add a layer of fresh raspberries or strawberries between the layers.
• Nutty Crunch: Sprinkle chopped toasted hazelnuts on top for a crunchy finish.

FAQ’s

Q1: Can I make this without coffee?

Yes, you can dip the cookies in warm milk with cinnamon or chai tea for a caffeine-free version.

Q2: How long will it last in the fridge?

It keeps well for 3 to 4 days when stored in an airtight container.

Q3: Can I freeze it?

Absolutely. Freeze in airtight portions and thaw in the fridge overnight.

Q4: What if I don’t have cookie butter?

You can use peanut butter or almond butter mixed with brown sugar and cinnamon for a similar taste.

Q5: Can I make it vegan?

Yes. Use dairy-free whipped topping, plant-based mascarpone or thick coconut cream, and vegan Biscoff cookies.

Q6: How strong should the coffee be?

Medium to strong works best to balance the sweetness of the cookie butter and cream.

Q7: Can kids eat this version?

Yes. It contains no alcohol, and you can use decaf or milk as an alternative to coffee.

Q8: Can I double the recipe?

Totally. Just use a larger dish and double all ingredients.

Q9: Is it okay to use a stand mixer?

Yes. A stand mixer works great for whipping cream and blending the mascarpone mixture.

Q10: Can I skip the cocoa powder on top?

Of course. It adds contrast, but the dessert is still fantastic without it.

Conclusion

This Cookie Butter Tiramisu is one of those recipes that surprises you every single time with just how magical it tastes. It’s got the charm of classic tiramisu with a sweet, spiced twist that makes it totally unforgettable. Let me tell you, it’s worth every bite.

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