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Biscotti Tiramisu Recipe
Jun
Biscotti Tiramisu Recipe: A Sicilian Twist on the Classic Dessert
Looking for a biscotti tiramisu recipe that is easy, bold, and a little different from the usual? This version swaps ladyfingers for crisp almond biscotti, so every layer soaks up espresso while still holding a clean bite. It is quick to assemble, and it is even better the next day.
Prep is quick. The chill time does the real work.
Grandmother’s Tales from Sicily
My grandmother was born and raised in Partinico, Sicily, with a mother from Siena. She loved food and she loved doing things the right way. During holidays and birthdays, she baked biscotti and other Sicilian cookies like cuccidati (fig cookies). And when she wanted to surprise the family, she would build a simple spoon dessert using coffee, cocoa, and whatever creamy filling she had time to make.
In our home, the point was never perfection. The point was care. Strong coffee. A creamy layer. A cookie that can actually handle a soak. That is exactly why biscotti works so well here.
Best Biscotti for Tiramisu
If you want tiramisu that holds its shape and still tastes creamy, biscotti is the move. Ladyfingers go soft fast. Biscotti keeps a clean bite while soaking up espresso.
My #1 pick
Almond Biscotti for the classic Italian profile and the best espresso soak.
Want the best “wow” version
The Hampton Trio gives you three directions in one dessert night. Almond for classic. Cranberry Pistachio for a bright twist. Double Chocolate for full-on indulgence.
Dairy-free biscotti. Small-batch. Always delicious.
How to Make Biscotti Tiramisu
No-bake
Chill: 4+ hours
Best overnight
Note: This is a Sicilian-leaning version using ricotta and custard. If you want the classic mascarpone style, use the swap right below.
Ingredients
- 24 almond biscotti (crisp biscotti works best)
- 1 cup strong espresso (or very strong coffee), cooled
- 1/4 cup dry marsala wine (optional)
- 1 cup ricotta cheese
- 1 cup vanilla custard or pastry cream (store-bought is fine)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Dark chocolate shavings (optional)
Classic mascarpone option
Prefer a more classic tiramisu filling? Swap the ricotta and custard for 2 cups mascarpone and sweeten to taste (start with 1/3 cup sugar and adjust). Everything else stays the same.
Quick substitute if you are in a pinch: thick vanilla pudding can stand in for custard.
Step-by-Step Instructions
- Prepare the coffee mixture: Mix cooled espresso (or strong coffee) with marsala if using.
- Make the creamy filling: Blend ricotta, custard (or pastry cream), sugar, and vanilla until smooth.
- Dip the biscotti: Dip each biscotti quickly in the coffee mixture. You want a soak, not a collapse.
- Layer: Arrange a single layer of dipped biscotti in an 8×4 dish. Spread half the filling over the biscotti. Dust lightly with cocoa.
- Repeat: Add another layer of dipped biscotti and the remaining filling. Smooth the top.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
- Serve: Dust with cocoa and add chocolate shavings right before serving.
Tips and Variations
- For extra warmth, add a tiny pinch of cinnamon over the cocoa before chilling.
- Want a bright twist? Try Cranberry Pistachio biscotti for a tart, nutty finish.
- Prefer chocolate? Use Double Chocolate biscotti for a deeper cocoa finish.
- If your biscotti is very thick, dip a touch longer. If it is thin, keep it quick.
This biscotti tiramisu recipe is perfect for dinner parties, holidays, or any time you want a taste of Italy at home. It is creamy, bold, and built for coffee lovers.
Make it tonight
Start with Almond for classic flavor or go big with the Hampton Trio for three variations.
Frequently Asked Questions
Can I make biscotti tiramisu the day before?
Yes. It is better overnight. The biscotti softens while still holding a clean bite.
How long should I soak the biscotti in espresso?
Just a quick dip. You want the coffee flavor without turning the biscotti to mush.
Do I have to use alcohol?
No. Marsala is optional. Espresso alone works great.
What if I do not have custard?
Use vanilla pastry cream, or swap in a thick vanilla pudding as an easy substitute.
Can I use mascarpone instead of ricotta?
Yes. Mascarpone is a classic option. Swap the filling to mascarpone if you prefer that style.
What biscotti works best for tiramisu?
Almond is the classic. If you want variety, use The Hampton Trio for three flavor directions.
There are so many things wrong with this recipe. I don’t even know where to start.
Well, I think it’s perfectly OK to use a biscotti tea in lieu of leaf fingers, but using ricotta cheese and instead of mascarpone is a crime.
Nobody brews a pot of espresso coffee. You make a single espresso at a time, which is one shot of dense creamy liquid.
However, the absolute worst suggestion is to add cinnamon. Cinnamon is such an overpowering spice and completely overpower anything else it touches.
This is not a tiramisu recipe.
I just received my biscotti today! Here in southeast Texas there is Nothing like this! The best I have ever tasted and I will be a repeat customer!!!!! Thank you!
So delighted I found this site! Thanks!
What is the custard?
Mike, it’s a simple custard recipe. Keep it simple and don’t over soak the biscotti. Enjoy