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Speculoos Tiramisu
A delightful fusion dessert that replaces traditional ladyfingers with crunchy Belgian speculoos cookies, layered with a creamy mascarpone mixture, and infused with coffee.
ð§ ææ
- 500 g Mascarpone cheese(room temperature)
- 3 Large eggs(separated, room temperature)
- 100 g Granulated sugar
- 24 Speculoos cookies(e.g., Lotus Biscoff)
- 125 ml Espresso(brewed and cooled)
- 1 tsp Vanilla extract
- 2 tbsp Unsweetened cocoa powder(for dusting)
ðšâð³ äœãæ¹
- 1
In a bowl, whisk the egg yolks and sugar until pale and thick. Stir in the mascarpone cheese and vanilla extract until just combined. Be careful not to overmix.
- 2
In a separate clean bowl, whip the egg whites until stiff peaks form.
- 3
Gently fold the whipped egg whites into the mascarpone mixture until smooth and airy.
- 4
Quickly dip each speculoos cookie into the cooled espresso (about 1-2 seconds per side). Do not oversoak.
- 5
Arrange a layer of dipped speculoos cookies in the bottom of a serving dish or individual glasses.
- 6
Spread half of the mascarpone mixture over the cookie layer.
- 7
Repeat with another layer of dipped speculoos cookies and the remaining mascarpone mixture.
- 8
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cookies to soften.
- 9
Before serving, dust generously with cocoa powder.
ð¡ ããã®ã³ã
- âEnsure all ingredients, especially eggs and mascarpone, are at room temperature for the best texture.
- âDo not over-soak the speculoos cookies, as they will become too soggy.
- âFor a richer flavor, you can add a tablespoon of amaretto or rum to the espresso.
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- Add a layer of caramelized apples or pears.
- Use a mix of speculoos and other spiced cookies.
- For an alcohol-free version, omit any added liqueur.