This Speculoos Cinnamon Tiramisu is the perfect no-bake dessert for Biscoff lovers, combining bold cinnamon, velvety mascarpone, and caramelized biscuits. For another no-bake favorite, try our Strawberry Citrus Sunrise Juice.

Speculoos Cinnamon Tiramisu Ingredients

•⁠ ⁠500g Mascarpone + 500g Heavy Cream.
•⁠ ⁠200g Speculoos/Biscoff Spread.
•⁠ ⁠1 pack Ladyfingers.
•⁠ ⁠300ml Water + 4 tsp Chicory (for soaking).
•⁠ ⁠Ground Cinnamon & Cocoa powder.

Preparation in 3 Quick Steps

Step 1: The Golden Cream
In a cold bowl, whip the Mascarpone, heavy cream, and Speculoos spread together. Beat on high speed until you get a thick, stable frosting. Keep it chilled.

Step 2: Assemble & Spice
Briefly dip the ladyfingers in the chicory water (1 sec per side) and line your dish. Spread half the cream over them, then dust a generous layer of cinnamon for that spicy kick. Repeat with a second layer.

Step 3: Set & Serve
Cover and refrigerate for at least 8 hours (overnight is best). Before serving, dust with cocoa powder and top with crushed biscuits for extra crunch.

Tips for the Best Speculoos Cinnamon Tiramisu

To make your Speculoos Cinnamon Tiramisu truly stand out, ensure that the mascarpone and heavy cream are well-chilled before whipping. This helps achieve that velvety, stable texture. Also, don’t over-soak the ladyfingers in the chicory water; a quick dip is enough to keep them from becoming too soft.
For an extra touch of flavor, you can drizzle some melted Biscoff spread between the layers. This adds a rich, caramelized taste that complements the cinnamon perfectly. Finally, let the dessert rest in the refrigerator for at least 4 to 6 hours—or even better, overnight—to allow the cookies to soften and the flavors to fully develop.