Discover a delightful twist on the classic Tiramisu with Tiramisu Speculoos. This heavenly dessert offers a light and airy variation that is perfect for those seeking a no-bake treat or an effortlessly prepared icebox dessert.
Tiramisu Speculoos combines the irresistible flavours of the traditional Italian dessert with the warmth and spiced charm of Speculoos cookies. Indulge in the creamy layers of mascarpone cheese, delicately infused with coffee and harmonized with the crunch of Speculoos biscuits.
Treat yourself to a sensational dessert experience that marries convenience and heavenly flavours in each spoonful. If you love richness and decadence, my recipe for chocolate fudge brownies will capture your heart too.
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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 flavour that combines sweetness and crunchiness with a subtle touch of cinnamon. They make for an ideal accompaniment to a cup of coffee, 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. This modification streamlines the preparation and provides a suitable option for those who prefer to avoid eggs or are concerned about consuming raw eggs, typically used in a traditional tiramisu recipe.
- Lotus Biscoff is a type of biscuit commonly referred to as speculoos in Belgium. The cookies have become quite popular in North America in recent years and are widely available at your local grocery store.
- Ladyfingers, known as savoiardi in Italian, are crisp, light, airy sponge cookies. Ladyfingers are famously utilized to make a traditional tiramisu.
- Mascarpone is a soft and creamy cheese, similar to cream cheese but more spreadable, and it has a sweetness that cream cheese does not have. It is often incorporated into desserts as the traditional tiramisu, but is also utilized in savoury dishes.
- Triple Sec is an orange-flavoured liqueur. I used Meaghers, a Canadian brand, with 35% alcohol.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- If you love the flavour of orange, substitute with Grand Mariner or Cointreau instead of the Triple Sec. Brandy and dark rum are other alternatives too if you prefer less orange essence.
- Alcohol is not necessary for the success of this recipe. Omit it, if that is your preference.
Step-by-Step Instructions
This dessert takes no time at all to assemble. 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, on 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 3 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 briefly (3 seconds) in the room-temperature coffee. If you over-soak the biscuits, they will absorb too much coffee resulting in a tiramisu that leaches excess liquid.
- It's best to let the tiramisu rest in the refrigerator for 5 hours to allow the biscuits to soften adequately and for the flavours to meld.
Storage & Make Ahead
- Cover the Tiramisu Speculoos with plastic wrap and store leftovers in the refrigerator for up to 2 days.
- It's a great dessert to make ahead of time. It can be made 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.
Yes, as I show you in this recipe. This eggless tiramisu still delivers the creamy and flavourful elements of the classic dessert while offering a suitable option for those who prefer to avoid eggs.
Recipe
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 3 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 😃