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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, with mascarpone cream and a quick touch of espresso. Choose almond or whichever biscotti flavor floats your boat. 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 brings its own flavor to every layer. 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. Biscotti brings its own flavor and softens as the assembled dessert rests. Start with a half-second dip, not a soak.
My #1 pick
Almond Biscotti for the classic Italian profile alongside espresso.
Want the best “wow” version
The Chocolate Lovers Four-Pack gives you four bold chocolate directions in one dessert night. Perfect if you want to go all-in on deep cocoa flavor with your tiramisu.
Dairy-free biscotti. Small-batch. Always delicious.
How to Make Biscotti Tiramisu
No-bake
Chill: 6+ hours
Best overnight
Serves: about 8. Dish: an 8-inch square dish, at least 2 inches deep. This biscotti adaptation uses the traditional egg-yolk-and-mascarpone style of filling. No whipped cream or alcohol is needed.
Ingredients
- About 400 g biscotti in your favorite flavor, plus extras if needed for two layers
- 500 g mascarpone
- 6 large commercially pasteurized egg yolks
- 150 g superfine sugar (about ¾ cup)
- 300 ml strong espresso or coffee (about 1¼ cups), cooled completely
- 2 tablespoons unsweetened cocoa powder, for finishing
Before dipping, arrange a dry layer in your dish and set aside enough biscotti for two layers. Break pieces to fill gaps. Biscotti vary in size, so the amount you need may vary.
A note about the eggs
This recipe does not cook the yolks. Use commercially pasteurized eggs or a pasteurized egg-yolk product suitable for uncooked recipes. Do not substitute ordinary raw shell eggs.
Step-by-Step Instructions
- Prepare the coffee: Brew the espresso or strong coffee and cool it completely. Pour into a shallow bowl wide enough for a biscotto.
- Make the mascarpone cream: Beat the pasteurized egg yolks and sugar until pale, thick and creamy. In a separate bowl, gently stir the mascarpone just enough to loosen it, then fold it into the yolk mixture until smooth. Do not overbeat.
- One quick dip: Dip each biscotto in the cooled coffee for about half a second total. In and out. One and done. DO NOT SOAK THEM.
- Line them up, then check: Arrange the dipped biscotti side by side in the dish. If a few areas look dry, brush on a little more coffee with a pastry brush. Do not pour coffee over the layer or leave the biscotti sitting in it.
- Layer and repeat: Spread half the mascarpone cream over the biscotti. Add a second layer of half-second-dipped biscotti and the remaining cream. Smooth the top.
- Chill: Cover and refrigerate for at least 6 hours, preferably overnight. The biscotti softens as it rests; do not keep dipping until it feels soft.
- Serve: Sift the cocoa over the top just before serving. Serve chilled and return the dessert to the refrigerator promptly.
Keep chilled: Store covered at 40°F / 4°C or below. Do not leave this dairy-and-egg dessert at room temperature for more than two hours. The shelf life of unopened biscotti does not apply to the finished tiramisu.
Tips and Variations
- Dust with unsweetened cocoa just before serving for a fresh finish.
- Want a bright twist? Try Cranberry Pistachio biscotti for a tart, nutty finish.
- Prefer chocolate? Use Double Chocolate biscotti for a deeper cocoa finish.
- Even with thick biscotti, start with a half-second dip. Line them up, check for dry areas, and brush on a little extra coffee only where needed. Never soak them.
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 bold with the Chocolate Lovers Four-Pack for four rich chocolate directions.
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 dip the biscotti in espresso?
Half a second total. In and out. Line the biscotti up, then brush a little more coffee onto any dry areas if needed. Do not soak them.
Do I have to use alcohol?
No. This recipe uses cooled espresso or strong coffee without alcohol.
Do I need custard for this recipe?
No. The filling uses mascarpone, commercially pasteurized egg yolks and sugar.
Does this biscotti tiramisu use mascarpone or ricotta?
This updated recipe uses mascarpone, not ricotta, for a traditional-style tiramisu filling.
What biscotti works best for tiramisu?
Almond is the classic. For a bold chocolate version, try the Chocolate Lovers Four-Pack for four rich flavors in one order.
I use mascarpone cheese. I also use a cup of Tiramisu liqueur mixed with the espresso coffee for dipping the biscotti. Plus Marsala wine and 6 egg yolks and sugar for the custard and a pint of whipped whipping cream. Pine nuts are more traditional and provide texture without subtracting from the flavor, unlike almonds. Thank you.
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