These Biscoff tiramisu cups are one of my favorite “looks fancy, barely any effort” desserts. I’ve made them for casual get-togethers and more than one party where I needed something make-ahead that still felt special. The coffee-soaked Biscoff biscuits and soft mascarpone cream just work beautifully together.

They’re no bake, made in individual cups, and always disappear fast, which is exactly what you want when you’re bringing dessert to a gathering.

Why This Tastes Great

Biscoff biscuits add warm caramel spice that pairs perfectly with coffee
Mascarpone and whipped cream create a light but rich texture
Layering gives you soft, creamy, and slightly crunchy bites in every spoonful
Chilling time lets the flavors mellow and blend, just like classic tiramisu

Equipment

Mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Shallow bowl or mug for dipping cookies
Silicone spatula
4 small glass dessert cups or ramekins
Fine mesh sieve (for cocoa powder)

Serves & Timings

Serves: 4 dessert cups

Prep time (active): 20 minutes
Cook time (active): None
Additional passive time (chill/soak/rest): 2 hours
Total time (approx): 2 hours 20 minutes

Ingredients

1 cup strong brewed coffee, cooled
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
12 Biscoff cookies, crushed or broken
Cocoa powder, for dusting
Extra Biscoff cookies, for garnish (optional)

Method

Brew the coffee and allow it to cool completely. Set aside.
In a mixing bowl, combine the mascarpone, heavy cream, powdered sugar, and vanilla. Beat until smooth, thick, and creamy.
Briefly dip each Biscoff cookie into the cooled coffee, just long enough to coat without soaking.
Add a layer of coffee-dipped cookies to the bottom of each dessert cup.
Spoon or pipe a layer of mascarpone cream over the cookies.
Repeat the layers until the cups are filled, finishing with a layer of cream on top.
Cover and refrigerate for at least 2 hours to allow the flavors to develop.
Just before serving, dust generously with cocoa powder and garnish with a Biscoff cookie if desired.

Tips & Variations

For a stronger coffee flavor, add 1 teaspoon instant espresso powder to the brewed coffee
Swap half the cookies for crushed chocolate cookies for a chocolate-Biscoff twist
Use piping bags for cleaner layers if serving at a more formal event
These can be made the night before and kept chilled until needed

Storage & Make-Ahead

Store covered in the refrigerator for up to 2 days
Best garnished just before serving to keep the cookies crisp
Not freezer-friendly, as the cream texture can change

Compact Nutrition (Estimated Per Cup)

Calories: 350 kcal
Fat: 25 g
Carbohydrates: 30 g
Protein: 4 g

FAQ

Can I make these without coffee?
Yes. You can dip the cookies in warm milk or a milk-vanilla mixture instead.

Do I need alcohol like traditional tiramisu?
No. These are alcohol-free and party-friendly for all ages.

Can I double the recipe?
Absolutely. This scales very easily and works well for larger gatherings.

Ella Cooks