Easy Speculoos Tiramisu (In Glasses)

Three glasses of speculoos tiramisu on a white background.

Easy Speculoos Tiramisu (In Glasses)

In this Nord-Pas-de-Calais version, the traditional ladyfinger biscuits are replaced with speculoos cookies, particularly the widely popular Lotus Biscoff cookies (*other speculoos varieties are available, of course). These cookies impart a delicate spiciness and warmth to the dessert. Additionally, we've incorporated Biscoff cookie spread into the cream for an added cinnamon-caramel flavour kick. Oh yes, Biscoff fans, this one's for you!

5 from 28 votes

Print Recipe Save

Course: Dessert, Snack

Cuisine: French

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 1062kcal

Author: Maretha Corbett

Equipment

4 dessert bowls or glasses - we used 4 x standard whisky glasses for this recipe

Ingredients

▢ 125 millilitre (½ US cup) strong, brewed coffee - cooled
▢ 250 grams (9 oz) mascarpone cheese
▢ 100 grams (3.5 oz) Biscoff cookie spread
▢ 1 tablespoon icing sugar
▢ 1 teaspoon vanilla extract
▢ pinch of salt
▢ 300 millilitre (1¼ US cup) double cream - also known as heavy cream. Fridge-cold
▢ 28 Biscoff cookies

Instructions

Brew half a cup of strong coffee and pour it into a shallow bowl to cool down.
125 millilitre (½ US cup) strong, brewed coffee
Combine the mascarpone cheese, Biscoff cookie spread, icing sugar, vanilla extract and a pinch of salt in a large bowl.
250 grams (9 oz) mascarpone cheese, 100 grams (3.5 oz) Biscoff cookie spread, 1 tablespoon icing sugar, 1 teaspoon vanilla extract, pinch of salt
Whisk the ingredients together until they're light and fluffy, with a uniform coffee colour throughout the mixture.
Add the chilled double cream to the mascarpone mixture.
300 millilitre (1¼ US cup) double cream
Whisk until the mascarpone cream is light and airy, with soft peaks forming on the whisk when lifted. Be cautious not to overwhip, as it may become too dry, making it difficult to layer neatly in the glasses.
Briefly dunk a Biscoff cookie into the cooled coffee for 1-2 seconds.
28 Biscoff cookies
Crumble the coffee-dunked cookie into the bottom of the dessert bowl or glass, aiming for a 1cm thickness of cookie crumbs. In a standard whisky-sized glass, this generally takes about 3 cookies per layer.
Top the first layer of cookie crumbs with a few spoonfuls of the mascarpone cream, levelling the top as best as you can.
Repeat with another layer of cookie crumbs.
Finish off with a final layer of mascarpone cream. If there's any cream left, you can use it for decorations on top.
See note 1
Add your desired decorations, such as drizzling warmed Biscoff cookie spread over the top, crushed cookies, half a cookie stuck into the cream or a light dusting of cocoa powder.
Allow the tiramisu to chill in the fridge for at least 30 minutes before serving.

Notes

Note 1: If you plan to pipe decorations on top, consider making the final cream layer slightly thinner to accommodate the extra piped cream on top. If the cream is too soft for piping, give it a quick whisk before transferring it to a piping bag.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition