Speculoos Tiramisu with Biscoff Spread
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? A unique biscoff experience, an excellent speculoos dessert!
Ingredients
- 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
Topping
- 1 Speculoos cookies
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 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.
Serve
- Crumble a cookie and sprinkle it on top of the tiramisu.1 Speculoos cookies
NOTES
1. Cookies: You can opt for Biscoff Speculoos cookies, but speculaas (Dutch Gingerbread cookies) or other coffee biscuits also give that delicious taste.
2. 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.
3. Without raw eggs: Tiramisu often uses raw eggs. It is not applicable if you dine with children, pregnant women, or the elderly. So, I made a variant without eggs. 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 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.
Nutrition
Calories: 910kcal | Carbohydrates: 69g | Protein: 10g | Fat: 66g | Saturated Fat: 32g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 106mg | Sodium: 248mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1471IU | Vitamin C: 0.4mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
