Speculoos Tiramisu

5 from 1 vote

This Speculoos Tiramisu has layers of spiced cookies dipped in rich expresso coffee, with smooth mascarpone cream is such an easy no-bake dessert that is great for making ahead.

It is a twist on a classic tiramisu using speculoos cookies in place of ladyfingers and made it eggless and simpler to put together, making it a great choice for even beginners!

Prep Time20

Chill time6

Total Time6 20

Course: Dessert

Cuisine: Italian

Servings: -10 Servings

Calories: 615kcal

Author: Amanda

Equipment

9x13

Ingredients

Ingredients for Speculoos tiramisu

300 ml Expresso coffee (I used 2 tablespoons of expresso powder) Set aside to cool down.
2 tablespoons Marsala wine (Optional)
300 grams Mascarpone cheese Room temperature
600 ml Heavy cream Double cream or heavy whipping cream will work well.
2 teaspoons Vanilla extract
120 grams Sugar
60 Speculoos cookies I used Schar gluten free spekulatius cookies. How many cookies are needed will depend on the size of the cookies used.
4 tablespoons Cocoa powder Optional if you prefer to decorate with cocoa powder in place of crusted speculoos.

Instructions

making the mascarpone cream and coffee mixture

Stir the coffee/expresso powder with hot water, mix in 1 teaspoon of vanilla extract and marsala wine (omit the marsala wine to make it alcohol free). Pour into a shallow bowl and set aside to cool.
In a small bowl, gently whisk the mascarpone cheese for a few seconds until soft and creamy.
Add the heavy cream into a large bowl. Add vanilla extract and sugar a little at a time and whisk until it reaches stiff peaks.
Fold in the mascarpone cheese into the whipped cream until smooth and lump free.

Assembling the Speculoos tiramisu

Quickly dip the speculoos cookies into the cooled coffee mixture and arrange them in a layer on the bottom of the dish. Repeat this to have a second layer of speculoos at the bottom of the dish.
Carefully spread half of the cream and mascarpone mixture on top of the speculoos until they are fully covered.
Add another two layers of coffee dipped speculoos on top of the cream layer.
Smooth over the remaining cream mixture to create another layer.
For the final layer decorate with crushed speculoos cookies.
Cover the dish with plastic wrap and place in the refrigerator for 6 hours or overnight to fully set.

Notes

Tip #1: Use good quality fresh ingredients.

Tip #2: Be careful not to overbeat as the cream will start to separate and begin the process of making butter.

Tip #3: Don't soak the cookies for too long as they quickly absorb the liquid and may break or become too soggy.

Tip #4: Leave to set in the refrigerator for at least 6 hours but preferably overnight.

Nutrition