Can you make tiramisu with biscotti?

Yes. Biscotti is perfect for tiramisu because it soaks espresso without getting soggy and adds extra flavor compared to plain ladyfingers.

What flavor of biscotti is best for tiramisu?

Anise Biscotti is my favorite. Almond, Double Chocolate, and Cranberry Pistachio are great too. For the best texture, keep the dip to about one second.

How long should you soak biscotti for tiramisu?

About one second per cookie. A quick dip gives the perfect bite and prevents sogginess.

Biscotti Tiramisu: A Twist on the Classic Italian Dessert - The Biscotti Company

Name: Biscotti Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups freshly brewed espresso, cooled; 2 tbsp sugar for espresso (optional); 16–18 biscotti (Anise preferred; Almond, Double Chocolate, Cranberry Pistachio also work); 16 oz mascarpone; 1 cup heavy cream; 4 egg yolks; 1/2 cup sugar; Unsweetened cocoa powder, for dusting; Dark chocolate shavings (optional)

Biscotti Tiramisu: A Twist on the Classic Italian Dessert

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Biscotti tiramisu layered with mascarpone and cocoa

Not too long ago, we hosted a few friends for Thanksgiving dinner. I was going to serve Anise Biscotti with coffee, but at the last minute I decided to try something new and made biscotti tiramisu. I already had mascarpone in the fridge, so I threw it together and refrigerated it for a couple of hours while I finished dinner. I was not sure if it would work. It was a hit. The hint of anise seed with the cacao on top was a festive bite I will never forget. Now I recommend it all the time.

Why Biscotti Is Perfect for Tiramisu

Twice-baked crunch so it soaks espresso without falling apart.
Built-in flavor from Almond, Anise, Double Chocolate, or Cranberry Pistachio.
Texture holds a firm bite, similar to ladyfingers.

Pro tip: dip each biscotti for about one second. Do not overdo it or they will get soggy.

Hand dipping anise biscotti into espresso for tiramisu preparation — Quick one second dip for the perfect bite.

Make it tonight with our small-batch biscotti:
Shop Almond,
Shop Anise,
Shop Double Chocolate,
Shop Cranberry Pistachio.

Prep: 20 min

Chill: 4 hours

Total: 4 hours 20 min

Yield: 8 servings

Ingredients

2 cups freshly brewed espresso, cooled
2 tbsp sugar for espresso (optional)
16–18 biscotti — Anise is my top choice
16 oz mascarpone
1 cup heavy cream
4 egg yolks
1/2 cup sugar
Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional)

Holiday twist: customers love Cranberry Pistachio for color and flavor. I usually stick with Almond or Anise. Double Chocolate is great too.

Steps

Make the espresso soak. Sweeten if you like. Let cool.
Whip the cream. Soft peaks. Set aside.
Make the mascarpone cream. Whisk yolks and 1/2 cup sugar until pale. Fold in mascarpone. Fold in whipped cream until smooth.
Dip the biscotti. One quick second in espresso. No longer.
Layer. Biscotti, cream, repeat. Finish with cream on top.
Dust and chill. Cocoa on top. Cover. Chill at least 4 hours.
Serve. Slice clean squares or spoon into bowls. Add chocolate shavings or biscotti crumbs.

Crumb saver: if you have leftover biscotti crumbs, sprinkle on top for extra crunch.

How to Serve

Chill overnight for the cleanest slices.
Dust with cocoa just before serving.
Pair with espresso, cappuccino, or Vin Santo.
Add a scoop of vanilla or pistachio gelato for a restaurant-style finish.

I served my first Anise Biscotti Tiramisu family-style at Thanksgiving. Everyone scooped their portion. The crumb on top made it unforgettable.

Want to learn more about the tradition behind biscotti? Read: What is Biscotti?

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Biscotti Tiramisu: A Twist on the Classic Italian Dessert