Easy Authentic Tiramisu

Ambreen Wajid
by Ambreen Wajid
12 slices
2 hr 30 min

OKAY GUYS. It’s happening- I’m finally getting to share this recipe with you all! As you may know, my world revolves around two things: coffee and chocolate. So honestly, is it even a surprise that this is one of my absolute favorite desserts?

I've had a lot of trial and error before finalizing this recipe, so here a few tips to ensure you have a successful tiramisu every time!

1. Make sure you brew espresso for this recipe! Brewed coffee is not as intense and deeply flavored. It will make things liquid and watery, but fail to add any real coffee flavor.

2. Biscoff is hands down the best way to make this. I think part of the reason that it took so long to create a good tiramisu is that I was adamant on using ladyfingers. I made them fresh from scratch, I bought the packaged store version, I even bought some from a bakery. They just don’t add enough flavor or texture for me. Thanks to my Italian BIL's insight, he said that biscoff was readily used in tiramisu and he preferred it even. He was right. It’s so flavorful and holds up so much better in the final product.

3. DIP means DIP, not soak. When you’re dipping the biscoff into the espresso, make sure it gets fully immersed but not left in there long enough to become soggy or disintegrate. If you soak it then it will bring all the liquid into the layers of the tiramisu and the biscoff will seize to exist. It will basically taste closer to a pudding without the beautiful distinct layers that tiramisu holds.

As the majority of my other recipes, this is truly an easy dessert to recreate and definitely worth it. Make it for yourself or make it for your friends, either way this is a HIT and you’ll be asked to recreate it again and again.

Recipe details
  • 12  slices
  • Prep time: 30 Minutes Cook time: 2 Hours Total time: 2 hr 30 min
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  • 1 cup brewed espresso, cooled to room temperature
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1 pack (8.8 oz) lotus biscoff original
  • 8 oz mascarpone cheese
  • 1/2 cup heavy cream
  • 1 tbsp granulated sugar
  • 2-3 tbsp cocoa powder
  • 2-3 tbsp chocolate shavings

In a bowl, beat 2 egg yolks and 1/3 cup sugar until light and fluffy. Add in mascarpone until no lumps are seen.
In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold these egg whites gently into mascarpone mixture.
Pour espresso into a shallow bowl. One at a time, gently but quickly dip biscoff biscuits into the espresso. Do not oversaturate or it will become soggy. Arrange the dipped biscoff biscuits into a deep dish to form a solid layer. If necessary, cut biscoff biscuits to fill any gaps in the layer.
Pour about 1/3* of the mascarpone mixture on top of the biscoff layer. You may pour more or less depending on the size of your dish and how many layers you desire.
Repeat steps 3 and 4 to form multiple layers. I aim to make 2-3 layers.
In a stand mixer with the whisk attachment, beat 1/2 cup heavy cream and 1 tbsp sugar until stiff peaks form. Pipe or spread whipped cream on top.
Dust whipped cream with cocoa powder. Sprinkle chocolate shavings on top as desired. Refrigerate for at least 2 hours, preferably overnight.
Ambreen Wajid
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