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.

Speculoos Tiramisu

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Author: Margie Nomura
Prep Time: 20 minutes
Chill Time: 6 hours to overnight
Cook Time: 0 mins
Total Time: 20 minutes + chill time
Yield: Serves 8-10 1x
Category: Pudding
Method: No Bake
Cuisine: Italian Inspired
Diet: Vegetarian

Ingredients

Scale

150ml strong coffee, cooled to room temperature
400g Biscoff/Speculoos spread
300g sandwiched lotus biscuits (I used the round ones stuffed with more spread, but the thinner rectangular ones work)
4 large eggs
95g caster sugar
250g double cream
250g mascarpone, at room temperature
Cocoa powder, for dusting

Optional

200ml double cream, to pipe on top to decorate

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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!

Notes

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…

Find it online: https://desertislanddishes.co/speculoos-tiramisu/