Cookie Butter Tiramisu

Difficulty: Easy | Makes: 6-8 Servings

A tempting twist on traditional tiramisu, we use Roland® Speculoos Cookie Butter to infuse this layered dessert with a sweet cinnamon flavor.



  • 16 ounces mascarpone, cold
  • ⅓ cup Roland® Speculoos Cookie Butter, room temp (get the Cookie Butter on Amazon)
  • ½ cup powdered sugar
  • 1 teaspoon cornstarch
  • 2 ½ cups divided cup heavy cream, cold
  • 1 (7.05 ounce) bag ladyfingers
  • 1 cup espresso, freshly brewed
  • ½ teaspoon cardamom, for garnish
  • ½ teaspoon cinnamon, for garnish


  1. In the bowl of a stand mixer fitted with a paddle attachment, combine cold mascarpone, Roland® Speculoos Cookie Butter, sugar, and cornstarch. Mix to combine
  2. Remove the mascarpone mixture from the mixing bowl to a separate medium size bowl and set aside
  3. In the same stand mixer bowl fitted with a whisk attachment add the heavy cream. Mix on medium for about 2 minutes or until soft peaks form. With the mixer still on, add the mascarpone mixture in 3 additions. Whisk until medium peaks form
  4. To the bottom of a 9x14 baking dish, evenly spread 1/3 of the whipped cookie butter cream. Working one at a time, quickly dip each ladyfinger into the espresso and arrange on top of the cream, using half the ladyfingers, until you’ve got an even layer. Spread half the remaining mascarpone mixture onto the ladyfingers in an even layer. Dip the remaining ladyfingers and arrange them on top of the cream. Spread the remaining mascarpone mixture on top; there should be a total of 5 layers
  5. Cover with plastic wrap and chill in the refrigerator for at least 4 hours
  6. In a small bowl, combine cardamom and cinnamon
  7. Sprinkle the top of the tiramisu with the cardamom and cinnamon mixture before serving