Tiramisu Speculoos

5 from 2 votes

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.

Prep Time20

Cook Time0

Setting Time5

Total Time20

Course: Dessert

Cuisine: American, Canadian, Italian

Keyword: tiramisu speculoos, lotus biscoff, speculoos, tiramisu,

Servings: Servings

Calories: 375kcal

Author: Donna Poirier

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.

Notes

*To whip into soft peaks means to whip the cream until the mixture is just starting to firm up and hold. But when you pull the whisk out of the cream, the mixture falls back onto itself.

This recipe was adapted from: Stewart, Martha. "Tiramisù". Recipe. Martha Stewart's Dinner at Home 52 Quick Meals to Cook for Family & Friends. United States: Clarkson Potter, 2009. 58-59. Print.

Nutrition