This post may contain affiliate links. Please see our disclosure policy.
Tiramisu is one of life’s greatest puddings. In my opinion, the creamy layers, the soaked biscuits with coffee, cocoa powder. It’s perfect. But what about mixing it up and making a Speculoos Tiramisu? Creamy Speculoos/Biscoff spread is melted and drizzled on, the lotus biscuits are soaked in coffee and laid on top of creamy mascarpone layers, it’s so good.
It’s not traditional by any means and it won’t be for everyone as it is very sweet, and often the appeal of a classic tiramisu is that it has a sharpness from the coffee, so bear that in mind but it truly is so good. It’s quick to come together, it just needs to set in the fridge.
Speculoos spread, also know as Lotus or Biscoff spread, is a caramelised biscuit spread from the Lotus biscuits. These are often the biscuits that you get alongside a coffee in a little red packet. In recent years, they’ve had a huge growth in popularity and now everyone seems to love it.
Table of Contents
Why you will recipe:
- It’s a little different to classic tiramisu, but not so out there that it doesn’t even resemble the original. The Speculoos complements the coffee perfectly, soaking into the delicate sponge fingers and the mascarpone cream.
- It takes around 20 minutes to put together, making it so easy as far as puddings go and it’s so good.
- It’s a good tiramisu for those who maybe don’t love coffee as the sweetness from the Speculoos spread mellows the coffee flavour a bit.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Coffee – this needs to be strong otherwise the coffee flavour won’t come through in the dessert. Make sure it has cooled slightly before dipping.
Biscoff/Speculoos Spread – You can find this in nearly all supermarkets these days in the same section as jams and peanut butter. It’s very sweet, has a caramelised biscuit flavour but it’s hard to describe unless you try it.
Lotus sandwich biscuits – I use the sandwiched biscuits with lotus spread in the centre. They are really delicious and retain good texture as they are slightly thicker.
Caster sugar – also known as superfine sugar in the US. You could use granulated sugar.
Double cream – known as heavy cream in the US, this is whisked with the eggs and mascarpone.
Mascarpone – a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese.
Substitutions and Variations:
Lotus biscuits: I used the round biscuits that have more spread sandwiched between them but you could use the thin rectangular biscuits too. These are thinner so will soften more in the tiramisu, whereas the sandwiched biscuits retain their texture more.
Speculoos/Lotus Spread: I haven’t tried it but could use other other spreads too. Maybe try with Nutella or I have tried it with pistachio cream – in this Pistachio Tiramisu. Hazelnut cream would also be delicious. You could then swap the biscuit to match the spread too.
Alcohol: Sometimes tiramisu contains alcohol in the coffee soak. You could experiment with several different alcohols/liqueurs such as madeira, rum and brandy work well – or Kahlúa for a deeper coffee flavour. If you like nutty flavours, Frangelico (hazelnut-flavoured liqueur) and Amaretto (almond-flavour liqueur) are a must-try.
Here’s how to make this delicious Biscoff Tiramisu:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Separate the eggs into two medium sized bowls. Add the caster sugar to the egg yolks and, using an electric whisk, whisk for about 5 minutes – or until thick and pale yellow. In a separate bowl, whisk together the double cream and mascarpone until thick and combined. Pour the egg yolk mixture into the whipped mascarpone and mix well to combine.
TWO: Finally, using an electric whisk, whisk the egg whites to stiff peaks (make sure your whisks are completely clean or else they won’t whisk up).
Gently fold the egg whites into the mascarpone mixture, taking care to keep in as much air as possible.
THREE: Lay some biscuits in the bottom of the dish in a single layer. Use a pastry brush to brush cooled coffee over each biscuit, making sure to tap the brush a few times on each biscuit to transfer enough coffee into the biscuit.
FOUR: Top with a generous layer of melted biscoff spread, spread then top with half the mascarpone mixture and, using the back of a spoon, palette knife or spatula, spread in a smooth and even layer.
FIVE: Repeat with a layer of biscuits, brush them with coffee and then pour on another layer of Biscoff spread.Top with another layer of mascarpone cream. Cover with cling film and chill in the fridge to set for at least 6 hours – ideally overnight.
SIX: Remove from the fridge 20 minutes before serving. If you like, you can whip up some extra double cream and pipe it on to the tiramisu in little blobs. This is entirely optional but it looks great. Cover with a fine dusting of cocoa powder. Serve and enjoy!
Cooking Tips:
Making ahead of time: I prefer to make my tiramisu the day before, then cover and chill it overnight in the fridge. This allows time for the layers to set and flavours to infuse, giving it a better texture and enhanced flavour (basically making it even more delicious). However, if you are pushed for time, it can be ready in 6 hours (the leftovers will be even better the next day though.
Whisking: I would highly recommend using an electric whisk for this recipe, since you need to whisk the yolks and sugar until fluffy and pale, as well as the egg whites, as well as the double cream and mascarpone! You will have a real arm cramp if you don’t use one but it is doable. I’d advise a friend to help you whisk in shifts! This electric whisk does the job perfectly and it’s very affordable. I’ve had it for YEARS.
Frequently Asked Questions
Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, finished with a dusting of cocoa. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites – some also add a grating of good-quality dark chocolate in between the layers and on top.
Speculoos are a type of spiced shortbread cookie that originated in Europe, I believe in Belgium and the Netherlands. They are a lightly spiced, dark golden biscuit that is perfectly crisp. Speculoos is the biscuit name but the most common brand is Lotus. The spread is called Biscoff spread as it’s supposed to be biscuit and coffee together and was easier for non-Dutch speakers to say.
Although it is best served the day after making, once the flavours have developed, it must be consumed within 3 days due to the eggs. I have never had a problem with it lasting that long…
Other recipes you might enjoy:
This Banana Tiramisu is so good, but as is this Dark Chocolate and Malt Tiramisu and my famous Pistachio Tiramisu. The colour of the pistachio tiramisu is just so beautiful and it’s a perfect twist on the classic. If you love Biscoff flavours, try my mini Biscoff cheesecakes or just this Creme Brulee Cheesecake with caramelised sugar. Or for a mix of chocolate and coffee, try my Tiramisu Cake, made with Panettone.
Breakfast & Brunch
Tiramisu Pancakes
Easy Baking Recipes
Tiramisu Cookies
Easy Dessert Recipes
Tiramisu Tres Leches Cake
Easy Dessert Recipes
Baileys Tiramisu
If you tried this Speculoos Tiramisu or any other recipe on the site, please do leave a comment and let us know how it went!
Speculoos Tiramisu
Ingredients
- 150 ml strong coffee, cooled to room temperature
- 400 g Biscoff/Speculoos spread
- 300 g sandwiched lotus biscuits, I used the round ones stuffed with more spread, but the thinner rectangular ones work
- 4 large eggs
- 95 g caster sugar
- 250 g double cream
- 250 g mascarpone, at room temperature
- Cocoa powder, for dusting
Optional topping:
- 200 ml double cream, to pipe on top to decorate
Instructions
- Separate the eggs into two medium sized bowls.
- Add the caster sugar to the egg yolks and, using an electric whisk, whisk for about 5 minutes – or until thick and pale yellow.
- In a separate bowl, whisk together the double cream and mascarpone until thick and combined.
- Pour the egg yolk mixture into the whipped mascarpone and mix well to combine.
- Finally, using an electric whisk, whisk the egg whites to stiff peaks (make sure your whisks are completely clean or else they won’t whisk up).
- Gently fold the egg whites into the mascarpone mixture, taking care to keep in as much air as possible.
- Melt the jar of Biscoff/Speculoos spread slightly so that the spread is runny and easily spreadable. You can do this in the microwave in short bursts, stirring every 20 seconds and checking, until it thins.
- Lay some biscuits in the bottom of the dish in a single layer. Use a pastry brush to brush cooled coffee over each biscuit, making sure to tap the brush a few times on each biscuit to transfer enough coffee into the biscuit. Top with a generous layer of melted biscoff spread, spread then top with half the mascarpone mixture and, using the back of a spoon, palette knife or spatula, spread in a smooth and even layer.
- Repeat with a layer of biscuits, brush them with coffee and then pour on another layer of Biscoff spread. Top with another layer of mascarpone cream. Cover with cling film and chill in the fridge to set for at least 6 hours – ideally overnight.
- Remove from the fridge 20 minutes before serving. If you like, you can whip up some extra double cream and pipe it onto the tiramisu in little blobs. This is entirely optional but it looks great. Cover with a fine dusting of cocoa powder. Serve and enjoy!
- The video below will help with this recipe.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is heavenly and such a great idea. Perfect combo of desserts and flavours.