Tiramisu speculoos is a fun twist on the classic Italian tiramisu, because it layers both ladyfingers and warm spiced Biscoff cookies. This heavenly dessert is light, airy, and is the perfect no-bake icebox treat.
Indulge in the creamy layers of mascarpone cheese, delicately infused with coffee and harmonized with the crunch of speculoos biscuits. If richness and decadence speak to you, you'll love my chocolate fudge brownies or my chocolate and peanut butter rice krispies bars.
Treat yourself to this easy dessert that marries simplicity and indulgence in every spoonful.
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What is Speculoos?
Speculoos, a thin and crisp biscuit/cookie with Belgian origins, is famously produced by Lotus Biscoff, who showcases their version of this biscuit. These biscuits boast a distinctive flavor that combines sweetness and crunchiness with a subtle touch of cinnamon. They are an ideal accompaniment to an espresso, creating a delightful pairing. The name "Biscoff" cleverly merges the words "biscuit" and "coffee," capturing the essence of their suitability together.
Ingredients
This recipe deviates from the traditional tiramisu by omitting eggs altogether-no egg yolks or egg whites. This modification streamlines the preparation and provides a suitable option for those concerned about consuming raw eggs.
- Lotus Biscoff is a type of biscuit commonly referred to as speculoos in Belgium. These cookies have become quite popular in North America and are widely available at local grocery stores.
- Ladyfingers, known as sponge fingers or savoiardi in Italian, are crisp, light, airy cookies.
- Mascarpone is a soft and creamy cheese, similar to cream cheese but more spreadable. It has a sweetness that cream cheese does not have. Traditionally it is used in tiramisu, but it is also used in savory dishes.
- Triple Sec is an orange-flavored liqueur.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- Substitute Grand Mariner or Cointreau for the Triple Sec. Brandy and dark rum are other alternatives, but without the orange flavor.
- Alcohol is not necessary for the success of this recipe so omit it if you like.
- I used regular coffee that I brewed extra strong. But if you have espresso use that as it's what is in a classic tiramisu. I would steer clear from instant coffee.
Step-by-Step Instructions
This Biscoff tiramisu recipe takes no time at all to make. The longest and hardest part will be waiting for the tiramisu to set in the refrigerator!
Combine the coffee and Triple Sec. Mix the coffee and Triple Sec in a shallow container, and set aside.
Combine cocoa and cinnamon. Mix the cocoa and cinnamon in a small bowl, and set aside.
Whip mascarpone mixture. In the bowl of an electric mixer, at medium speed, beat the mascarpone, whipping cream, vanilla and sugar until *soft peaks form (see note in recipe card), roughly 2 minutes.
Begin assembly. Dip 6 Lotus Biscoff, dipping one cookie at a time into the coffee mixture for a couple of seconds. Place each Lotus Biscoff side-by-side into a 9-inch by 5-inch pan.
Dip ladyfingers. Next, dip 7 ladyfingers, dipping one at a time, into the coffee mixture for 1 second on each side. Layer on top of the Lotus Biscoff.
Add mascarpone mixture. On top of the layer of ladyfingers, spread half of the mascarpone mixture (roughly 1 cup). Dust with half the cocoa and cinnamon mixture.
Repeat layers. Repeat the layers by dipping the remaining 6 Lotus Biscoff and the remaining 7 ladyfingers into the coffee mixture.
Add the remaining mascarpone mixture. On top of the last layer of ladyfingers, spread the remaining mascarpone mixture. Dust with the remaining cocoa and cinnamon mixture. Cover well with plastic wrap, and refrigerate for at least 5 hours or overnight.
Secrets for Success
- Dip the Lotus Biscoff for couple of seconds in the room-temperature coffee. Don't over-soak the biscuits, because they will absorb too much coffee and your tiramisu will be soggy.
- Let the tiramisu set in the refrigerator for at least 5 hours to allow the flavors to meld.
Storage & Make Ahead
- Cover the tiramisu speculoos with plastic wrap and store leftovers in the refrigerator for up to 2 days.
- You can make this dessert 24 hours in advance.
- Do not freeze.
Recipe FAQs
Tiramisù, as it is spelled in Italian, means pick me up or cheer me up. This refers to the energizing ingredients in the dessert, such as coffee and cocoa powder. Over the years, tiramisu has undergone variations and adaptions, but its classic combination of ladyfingers, mascarpone cheese, coffee and cocoa powder remain the key ingredients.
Sure! This eggless tiramisu still delivers the creamy and flavorful elements of the classic dessert while offering a suitable option for those who prefer to avoid eggs.
📝 Recipe Card
Tiramisu Speculoos
Equipment
- 9-inch by 5-inch loaf pan, metal or glass
- stand mixer or hand held mixer
- measuring cups and spoons
- shallow container
- small sieve
- small bowl
- spatula
Ingredients
- 1 cup strong coffee, room temperature
- 3 tablespoons Triple Sec liqueur
- ⅔ cup mascarpone cheese
- ⅔ cup whipping cream, 35% milk fat
- ½ teaspoon vanilla extract
- ⅓ cup granulated white sugar
- 12 Lotus Biscoff cookies, 3.30 ounces or 94 grams
- 14 ladyfingers , 3.90 ounces or 112 grams
- 1 teaspoon cocoa powder
- 1 teaspoon cinnamon
Instructions
- Combine the coffee and Triple Sec. Mix the coffee and Triple Sec in a shallow container, and set aside.1 cup strong coffee, 3 tablespoons Triple Sec liqueur
- Combine cocoa and cinnamon. Mix the cocoa and cinnamon in a small bowl, and set aside.1 teaspoon cocoa powder, 1 teaspoon cinnamon
- Whip mascarpone mixture. In the bowl of an electric mixer, on medium speed, beat the mascarpone, whipping cream, vanilla and sugar until *soft peaks form (see note in recipe card), roughly 2 minutes.⅔ cup mascarpone cheese, ⅔ cup whipping cream, ½ teaspoon vanilla extract, ⅓ cup granulated white sugar
- Begin assembly. Dip 6 Lotus Biscoff, dipping one cookie at a time into the coffee mixture for a couple of seconds. Place each Lotus Biscoff side-by-side into a 9-inch by 5-inch pan.
- Dip ladyfingers. Next, dip 7 ladyfingers, dipping one at a time, into the coffee mixture for 1 second on each side. Layer on top of the Lotus Biscoff.
- Add mascarpone mixture. On top of the layer of ladyfingers, spread half of the mascarpone mixture (roughly 1 cup). Dust with half the cocoa and cinnamon mixture.
- Repeat layers. Repeat the layers by dipping the remaining 6 Lotus Biscoff and the remaining 7 ladyfingers into the coffee mixture.
- Add the remaining mascarpone mixture. On top of the last layer of ladyfingers, spread the remaining mascarpone mixture. Dust with the remaining cocoa and cinnamon mixture. Cover well with plastic wrap, and refrigerate for at least 5 hours or overnight.
Cindy says
What an easy-to-make recipe that makes a great impact when serving. Looks delicious.
Donna Poirier says
Thanks Cindy. Yes your are right, this is so easy to make-right up my alley 😃
Francois says
This recipe is so easy to do and turns out delicious all the time … make sure you follow the dipping time for the cookies!
Donna Poirier says
Thanks Francois 😃