Speculoos Tiramisu 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?
Speculoos Tiramisu with Biscoff Cookie Butter
Do you love Speculoos so much? Cookies and pasta go up quickly in this house. And that is of course a good reason to make something delicious with it. And that became Speculoos Tiramisu in a Glass.
And by using a mascarpone whipped cream mixture instead of lightly beaten egg, basically 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 Speculoos Tiramisu?
For the preparation of Speculoos Tiramisu you need the following ingredients (you can find the amounts at the bottom of the blog in the recipe card):
Which cookies to use?
You can use Biscoff Speculoos cookies, Speculaas (Dutch Gingerbread Cookies) or other coffee cookies for the delicious taste.
Can you substitute coffee?
You dip the cookies in coffee to give them a delicious taste. You can even add a liqueur (such as Tia Maria or Amaretto) to this. But if you don't like coffee, you can also opt for a syrup: Caramel syrup and vanilla syrup are both tasty. In that case do not soak the cookies in it, but sprinkle them with some syrup.
How to prepare this easy Biscoff Speculoos Tiramisu?
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
This easy recipe starts with making the Biscoff cream. Beat the cream with the honey to yoghurt thickness and mix in the mascarpone and Biscoff Cookie Butter. Spoon 2 tablespoons into a glass. Dip the cookies in the coffee and place on top. Then another layer of mascarpone cream, cookies and end with two tablespoons of Biscoff Cookie Butter cream. Crumble some cookie crumbs over it.
- Without raw eggs - you often use raw eggs for Tiramisu. Not useful if you dine with children, pregnant women or the elderly. So I made a variant without 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 (and there are no lumps in the cream).
- Glasses or a dish - This recipe is suitable for making in a glass or in a bowl.
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Speculoos Tiramisu with Biscoff Cookie Butter
Equipment
Ingredients
1 cup cream
3 tablespoons honey
⅔ cups mascarpone- ½ cups Biscoff Cookie Butter
- ½ pound Speculoos cookies speculaas, gingerbread or coffee cookies
- 1 cup coffee optional: mixed with a delicious liqueur or use a syrup see tips
Topping
- 1 cookie
Ingredients you need per step are listed below the step in Italic
Instructions
- 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 through until the mixture is thick and you get peaks.⅔ cups mascarpone
- Spoon the Biscoff Cookie Butter onto the mascarpone mixture and mix it through the mascarpone cream using a spatula.½ cups Biscoff Cookie Butter
- 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 cookies 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 of mixture.
- 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.
Serve
- Crumble a cookie and sprinkle it on top of the tiramisu.1 cookie
Notes
You dip the cookies in coffee to give them a delicious taste. You can even add a liqueur (such as Tia Maria or Amaretto) to this. But if you don't like coffee, you can also opt for a syrup: Caramel syrup and vanilla syrup are both tasty. In that case, do not soak the cookies in it, but sprinkle them with some syrup. 3. - Without raw eggs
Tiramisu often uses raw eggs. Not useful if you dine with children, pregnant women, or the elderly. So I made a variant without egg. So everyone can enjoy it. 4. - Glass or dish
This recipe is suitable for making in a glass or in a bowl. 5. - Storage
- Refrigerator - Keep the tiramisu covered in the refrigerator 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 portion 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.
The nutritional value shown is per glass.
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