Speculoos Tiramisu

5 from 1 vote

This easy Speculoos Tiramisu (Biscoff Tiramisu) is an incredibly decadent dessert to serve for special occasion. Made with speculoos cookies and a biscoff mascarpone cream, this "Ch’tiramisu" is sure to be a hit!

Prep Time30

Cook Time0

Resting Time6

Total Time6 30

Course: Dessert

Cuisine: belgian, Italian

Servings:

Calories: 721kcal

Author: Sylvie

Equipment

21 x 29 cm (8 x 11 inch) baking dish

Ingredients

Mascarpone Cream

4 large Egg Yolks at room temperature, preferably pasteurised
80 gr Brown Sugar
120 gr Biscoff Spread or cookie butter spread
250 gr Mascarpone
1/2 teaspoon Cinnamon / Speculoos Spices optional - see note 1
1 pinch Fine Table Salt
240 ml Heavy / Thickened Cream min 30% fat content

To assemble

500 gr Speculoos / Biscoff Cookies
180 ml Freshly Brewed Coffee

Instructions

Prepare a 21 x 29 cm (8 x 11 inch) baking dish.

Mascarpone Cream

Place a large bowl over a medium saucepan filled with a few cm of water (see note 2). Turn on medium heat and bring to a low simmer. Put the egg yolks and brown sugar in the bowl. Whisk for 3 to 5 minutes or until the mixture has almost tripled in volume and turned a pale beige colour (see note 3). Remove from the stove (be careful, the bowl will be hot).
Whisk in the biscoff spread (preferably pre-melted) then the mascarpone cream (see note 4).
Add the spices (optional) and salt. Mix to combine.
In a separate bowl (or the bowl of a stand mixer fitted with the whisk attachment), pour the heavy cream. Whip it on medium to high speed until you reach medium-stiff peaks.
Add a little bit of the whipped cream to the biscoff mascarpone mixture and gently fold it in using a spatula. Continue to add the whipped cream a little bit at a time and folding it in until all incorporated.

Assembling the Speculoos Tiramisu

Brew the coffee and pour it into a small bowl. Have your 21 x 29 cm (8 x 11 inch) baking dish and speculoos cookies ready.
Working one cookie at a time, dip them into the coffee for 1 to 2 seconds (see note 5). Directly place the cookie at the bottom of the baking dish. Repeat the process until you get a tight layer of cookies. If you are left with some empty space, simply cut some cookies into smaller pieces to fit.
Cover the cookie layer with about half of the biscoff mascarpone cream. Use a spatula to spread it into an even layer.
Repeat the process but to make a double layer of cookies this time. Place the dipped cookies over the mascarpone cream until you get a tight layer. Place a second layer of dipped cookies over the first one.
Cover with the remaining mascarpone cream and smooth it out with a spatula.
To finish the dessert, crush the remaining biscoff cookies to get thin crumbs. Sprinkle them over the tiramisu until all the mascarpone cream is covered. Alternatively, dust with cocoa powder instead of cookie crumbs.
Place in the fridge to set for at least 6 hours, preferably overnight.

Video

Notes

I used the speculoos spice from my homemade speculoos cookies, which contains cinnamon, ginger, nutmeg, cloves and star anise (see that recipe for ratios). If preferred, simply use cinnamon only - or omit spices altogether.
Make sure the bottom of the bowl does not touch the simmering water or it might cook the eggs too quickly and get them to curdle.
If you rub some of the mixture between your fingers, you shouldn't feel any grain of sugar. This step simply allows you to work with cooked the egg yolks if you want to avoid eating raw eggs (if you are using unpasteurised eggs for example). Additionally, this step will also add lots of micro bubbles into the mixture which will make your final mascarpone cream lighter and fluffier.
Biscoff spread has a tendency of making creamy mixtures split naturally, which happened to me here. It made the mascarpone cream a little bit more grainy than I would want. Pre-melting the spread should help it mix more easily into the egg yolks.
Only dip the speculoos into the coffee for a couple of seconds max as they absorb liquid quickly and start to fall apart if too wet.

Nutrition