I am very excited to be sharing this recipe with you today. This is one of my husband and I’s favorite desserts. And my husband (who comes from an Italian family and has had many Tiramisus in his life) says this is actually the best Tiramisu he’s ever had – true story !

This is a lesser-known regional French recipe which is popular in France, but not really outside of its borders. This is however a delicious and simple recipe that can be recreated in your own kitchen.

What is a Biscoff Tiramisu, also known as “Ch’tiramisu” ?

Strongly inspired by the Italian Tiramisu, the Ch’tiramisu is a dessert hailing from the Nord-Pas-de-Calais region in Northern France. It features fluffy cream (made from eggs, sugar and mascarpone) layered with coffee-soaked Biscoff cookies, instead of the lady fingers you find in a classic Italian Tiramisu.

Speculoos cookies are immensely popular in Northern France and Belgium. They are commonly served in local bistros with coffees and teas, and are widely enjoyed in the local cooking repertoire to flavor stew sauces or in desserts. There’s little wonder why locals one day put their own twist on Tiramisu with the use of speculoos.

Traditionally, there is no alcohol in a Ch’tiramisu. The Biscoff cookies are simply dipped into coffee before layering with the mascarpone mixture. I think this lets the flavor of these spiced cookies shine even more!

And lastly, why is it called a Ch’tiramisu, you may wonder? The locals from this region of France are nicknamed the “Ch’tis”, which helped give the name to this dessert.

What are Biscoff cookies ?

Biscoff cookies are a brand of speculoos cookies – a type of spiced short crust biscuit originating from Belgium. They were originally commercialized in 1932, by Belgian brand Lotus Bakeries under the name of Lotus Biscoff, short for «Biscuit» (Bis-) with «Coffee» (-coff). Biscoff cookies gained popularity beyond Belgium’s borders and are now widely recognized and enjoyed worldwide.

These cookies are so popular that speculoos cookies are often just referred to as “Biscoff” nowadays in North America, even when they’re from another brand.

Biscoff cookies are known for their distinctive caramelized flavor and crunchy texture. These cookies are spiced with cinnamon and brown sugar, giving them a delicious warming taste.

Ingredients you’ll need for the Biscoff Tiramisu

1. Eggs. Make sure they are at room temperature, they will be easier to beat to a firm peak (see “Audrey’s tips” at the end of the article)

2. Sugar. Opt for white sugar. I know it could be tempting to reduce the amount of sugar, but the cream won’t set as well with less sugar, so I don’t recommend doing so.

3. Mascarpone cheese. There are plenty of mascarpone brands available. One I recommend is Galbani, which is easy to find in North America and Europe.

4. Biscoff cookies. They are available in most grocery stores in North America and Europe.

5. Coffee. Drip or French-press coffee is best. Cool the coffee for at least one hour before using. I don’t recommend using espresso, as it has a stronger flavor which will overwhelm the subtle spices in this dessert.

6. Cocoa powder. Make sure you use unsweetened cocoa powder.

Frequently Asked Questions

I don’t have Biscoff cookies, can I use another brand of speculoos cookies?

Yes, of course! Biscoff is one brand of speculoos and by far the most available and well-known in Europe and in North America. But if you do happen to find another brand of speculoos cookies, feel free to use them.

Can I replace the Biscoff cookies with lady fingers?

Yes, you can, although you would basically be making a classic tiramisu. And, in my opinion, you would lose the complex flavor from the Biscoff cookies, which makes this dessert so unique.

Can I prepare this Biscoff Tiramisu in advance?

This Ch’tiramisu is even better when made in advance, allowing the texture to set and the flavors to blend. Cover each cup with plastic film and keep in the refrigerator for 2 to 3 days.

Audrey’s tips

This Biscoff Tiramisu recipe doesn’t require any difficult techniques and is pretty quick and easy to achieve. The key step however, is to make you beat the egg whites to a stiff peak, in order to create a fluffy mascarpone cream. So here are a few tips to do so.

• Choose older eggs (3 to 4 days old) and make sure they are at room temperature. Allowing older eggs to reach room temperature enhances the elasticity of their proteins, enabling them to stretch and incorporate more air during beating. Pasteurized eggs should be used if you want to be extra cautious of bacteria/salmonella.
• Make sure you use immaculate equipment while beating egg whites. A clean bowl and beater are essential, as even minimal traces of fat or egg yolk can hinder the whipping process, causing the egg whites to resist proper aeration.
• Separate eggs carefully. Make sure there are no traces of egg yolk in the whites, as even a small amount of fat from the yolk can prevent proper whipping.
• Start Slowly. Begin beating the egg whites on low or medium speed to create small bubbles. Once they start to foam, increase the speed gradually.
• Beating egg whites to stiff peaks means the egg whites are lightly glossy and stand straight up when you turn the beaters upside down. Be careful not to overbeat the whites or they will become dry and crumbly.

This recipe is made for 4 people, to be served in individual serving cups, jars or ramekins. You can easily double the recipe if you would like to serve more. 

I hope you’ll love this Biscoff Tiramisu (Ch’tiramisu) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts you may like: 

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Chocolate Mousse
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Biscoff Tiramisu (Ch’tiramisu)

Print Recipe

Serves: 4 individual cups Prep Time: 20 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

3 large eggs, at room temperature *use pasteurized eggs if you want to be extra safe*
1/4 tsp salt
1/2 cup (100g) sugar
250g mascarpone cheese, at room temperature
About 20 Biscoff cookies
1/2 cup coffee [4 fl. Oz/125 ml]
2 tbsp unsweetened cocoa powder

Instructions

Step 1 - Separate the eggs and place egg yolks and egg whites into 2 different, large mixing bowls.

Step 2 - Add the sugar to the egg yolks and whisk for about 5 minutes, until the mixture is pale and foamy. Whisk in the mascarpone and set aside.

Step 3 - Add a pinch of salt to the egg whites. With an electric beater, beat egg whites until you get a firm peak.

Step 4 - With a spatula, fold about a ¼ or less of the egg whites into the mascarpone mixture to lighten and loosen it. In three separate additions, fold in the rest of the egg whites very gently and stop mixing when just uniform. The mixture should be fluffy.

Step 5 - Take 4 clean glass cups or ramekins. One after the other, dip four Biscoff cookies in the coffee – don’t soak them but quickly dip them so they’re just wet but not soft. Lay one cookie at the bottom of each cup and gently scoop a layer of mascarpone cream on top. Repeat the process alternating layers of cookies and mascarpone cream, finishing with one layer of cream. Smooth the top with an offset spatula or the back of a spoon, if needed.

Refrigerate the Ch’tiramisu cups for at least 3-4 hours. Before serving, dust the tops with cocoa powder.

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