Speculoos Tiramisu with Biscoff Spread in a Glass is a delicious dessert with the taste of speculaas. Without eggs, everyone can enjoy it. And who can resist this deliciously creamy and slightly sweet dessert? A unique Biscoff experience, an excellent speculoos dessert!
Easy Speculoos Tiramisu with Biscoff Spread, an Irresistible Dessert
Do you love Speculoos so much? Cookies and pasta go up quickly in this house. And that is, of course, a splendid reason to make something delicious with it. So that became Speculoos Tiramisu in a Glass.
And by using a mascarpone whipped cream mixture instead of lightly beaten egg, it becomes a speculoos tiramisu with Biscoff spread, no egg and alcohol used. Everyone can eat it. And that's a good thing because everyone likes this dessert!
This recipe is adapted from Lekker happen (Dutch blog).
What do you need for Easy Tiramisu with Speculoos?
You require the following ingredients to prepare this Speculoos Tiramisu with Biscoff Spread. You can find the correct amounts in the recipe card at the bottom of the blog:
Which cookies to use for Biscoff tiramisu?
You can use Biscoff Speculoos cookies (Speculoos biscuits), Speculaas (Dutch Gingerbread Cookies), or other coffee cookies for the delicious taste of this lotus biscoff tiramisu recipe.
Can you substitute coffee?
You dip the cookies in coffee to give them a delicious taste. You can add a liqueur (such as Tia Maria or Amaretto). But if you don't like coffee, you can also opt for syrup: Caramel and vanilla syrup are both tasty. In that case, do not soak the cookies in it, but sprinkle them with some syrup.
What about the whipping cream?
Use heavy cream, which you can whip. This makes the mousse airy.
How to prepare Speculoos Tiramisu with Biscoff Spread?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- This easy recipe starts with making the Biscoff cream. Beat the cream with the honey to yogurt thickness.
- Mix in the mascarpone and Biscoff Cookie Butter.
- Spoon two tablespoons into a glass.
- Dip the cookies in the coffee and place on top.
- Then, add another layer of Biscoff heavy whipping cream and cookies.
- And end with two tablespoons of Biscoff mascarpone. Crumble some cookie crumbs over it. (Tip: You could also sprinkle some unsweetened cocoa powder.) on top.
- Without raw eggs: you often use raw eggs for tiramisu. It is not applicable if you dine with children, pregnant women, or the elderly. So, I made a variant without an egg. So everyone can enjoy.
- Temperature: Make sure the cream is cold (it will beat better) and the mascarpone and Biscoff Cookie Butter are at room temperature. This way, you ensure that everything mixes well (without lumps in the cream).
- Glasses or a dish: This tiramisu speculoos recipe is suitable for making in a glass or a bowl.
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- 1 cup cream
- 3 tablespoons honey
- ⅔ cups mascarpone
- ½ cups Biscoff Cookie Butter Spread
- ½ pound Speculoos cookies speculaas, gingerbread or coffee cookies
- 1 cup coffee optional: mixed with a delicious liqueur or use a syrup see tips
- 1 Speculoos cookies
Ingredients you need per step are listed below the step in Italic
- Beat the cream with the honey until it becomes as thick as yogurt.1 cup cream, 3 tablespoons honey
- Add the mascarpone to the whipped cream and mix it on low speed until the mixture is thick and you get peaks.⅔ cups mascarpone
- Spoon the Biscoff Cookie Butter onto the mixture and mix it through the mascarpone cream using a spatula.½ cups Biscoff Cookie Butter Spread
- Put the glasses or bowl in front of you and cover the bottom with ⅓ of the Biscoff Cookie Butter cream
- Dip half of the speculoos biscuits into the coffee and place them on top of the first layer of mascarpone.½ pound Speculoos cookies, 1 cup coffee
- Spoon ⅓ of the mascarpone mixture on top of the first layer.
- Cover this with the remaining cookies soaked in coffee and finish with a topping of the rest of the mascarpone mixture.
- Put the desserts in the refrigerator and leave to stiffen for at least 4 hours.
- Crumble a cookie and sprinkle it on top of the tiramisu.1 Speculoos cookies
- Refrigerator: Keep the tiramisu covered in the fridge for up to 2 days. Note the structure of the cookies will change slightly (they will be very soft).
- Freezer: You can freeze tiramisu. However, the structure will change slightly. Divide your tiramisu (if not in glasses) into individual portions. Cover each piece in a few layers of plastic wrap. Place in a plastic freezer bag or freezer box. Freeze that. This keeps the tiramisu good for up to 1 month. Let thaw in the refrigerator.