Easy speculoos tiramisu, or tiramisu aux spéculoos in French, is a modern twist on the classic Italian dessert. Layered with ladyfingers and speculoos cookies, sandwiched with creamy Biscoff mascarpone cream, and coated with Biscoff cookie crumble, this cake features the caramel flavors of the Lotus brand you know and love.
Biscoff desserts are a real treat. Once you get your first taste of speculoos dessert, you will likely become a Biscoff fan obsessed with the brand's flavor and taste.
Start with a delicious Lotus Biscoff cake and work your way up to divine speculoos tiramisu, and Biscoff cupcakes. There is no end to the magical Biscoff flavors that await you in the next speculoos adventure.
Jump to:
What is speculoos tiramisu?
Speculoos tiramisu or tiramisu spéculoos in French is a beautiful spicy twist on a classic tiramisu dessert.
It is packed with the traditional flavor and taste of tiramisu biscuits or ladyfingers, combining luscious Biscoff whipped cream and espresso-soaked speculoos cookies for a fancy touch.
A Dutch twist on the traditional tiramisu made with speculaas cookies is known as speculaas tiramisù. Another variation - gingerbread tiramisu - made with gingerbread cookies is famous during the Christmas season.
Why you should try this recipe
- Speculoos tiramisu recipe or recette tiramisu spéculoos in French is an easy, quick no-bake dessert made within 30 minutes.
- This ultimate treat feeds the crowd without sending hours in the kitchen. It makes Biscoff tiramisu (aka Lotus biscuit tiramisu) great for entertaining, such as a birthday or BBQ parties.
- It is a perfect make ahead dessert, better prepared one night before.
- Finally, it is one of those Biscoff desserts loved by kids and adults. It is alcohol and egg-free.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
Extra tip: Use extra-fresh eggs and mascarpone (with an extended expiration date).
- Ladyfingers (sometimes spelled as lady fingers) or savoiardi biscuits are classic cookies used to make different variations of tiramisu. Opt for Italian ladyfingers by Forno Bonomi, Balocco, or Matilde Vicenzi brands. These are crispy, not cake-style cookies.
- Biscoff cookies or speculoos biscuits bring that spicy and caramel flavor and taste to this speculoos dessert. Read the recipe variations on how to alternate layers of ladyfingers and Biscoff biscuits.
- Espresso coffee is the key ingredient of authentic Italian tiramisu. Choose real espresso made with an espresso machine, or pick it up at a local coffee shop. The coffee should be cold before dipping savoiardi biscuits to prevent them from going to mush. If desired, you can sweeten your espresso.
Extra Tip: For the best tiramisu experience, try to avoid instant coffee.
- Biscoff spread or speculoos cookie butter with its unique yet indulgent sweetness is what you need to whip up the Biscoff whipped cream.
- Whipping cream: Choose whipping cream with 30% fat content at maximum. It is enough to pair with mascarpone and Biscoff spread to make a stable whipped cream. Try to avoid heavy cream with a fat content higher than 30%.
- Mascarpone cheese is another key ingredient of classic tiramisu. Opt for Italian cream cheese by Galbani, Bel Giosi, and Vermont Creamery brands if you live in the States.
- Lotus Biscoff crumble (store-bought) is used to top the dessert. You can crush speculoos cookies instead.
Recipe variations & substitutions
For a truly amazing Biscoff experience, try this classic or its delightfully tempting variations.
- Use decaf coffee if you want to avoid any caffeine in your tiramisu. Or use fruit juice or milk to dip Lotus and spoon cookies.
- Replace traditional ladyfingers with Italian pavesini biscuits or gluten-free ladyfingers for those who are gluten-intolerant. Swap Lotus cookies for speculaas or gingerbread cookies.
- Alternate tiramisu layers in the way you desire: two ladyfinger layers and a layer of biscuits; two speculoos layers and one of the ladyfingers; three layers of speculoos cookies or two ladyfingers.
- Sprinkle your speculoos tiramisu with Lotus Biscoff crumble. You can also drizzle with warm Biscoff butter if desired. A dusting of cocoa powder is optional.
- You can experiment with tiramisu cups serving the dessert individually.
How to make speculoos tiramisu with Biscoff
Prepare a strong coffee and cool it in the refrigerator. Choose an 8-inch/20 cm porcelain cake pan or another tiramisu dish size you want to use.
Extra Tip: To recalculate the amount of ingredients for a dish you have on hand, please, use this simple cake pan calculator.
To make Biscoff whipped cream, place the cold whipping cream, cold mascarpone, and Biscoff cookie butter in the bowl of a stand mixer and beat at low speed (photo 1).
Extra Tip: Don't over-whisk the cream: due to the ingredients' high-fat content, it whisks quickly. Watch out for the cream's texture!
To assemble speculoos tiramisu, pour the cold espresso into a shallow bowl.
Quickly dip ladyfingers, counting 1,2,3, in the coffee and place them in the prepared dish, creating a base. Using a serrated knife, cut sponge cookies if necessary. Try to arrange cookies in one direction (photo 2).
Top ladyfingers with ⅓ Biscoff cream and smooth with the back of a tablespoon or a rubber spatula.
Dip speculoos cookies one by one into the cold coffee and arrange the Biscoff layer (cut cookies if necessary) into the pan (photo 3). Cover with another layer of mascarpone cream.
Repeat another layer of ladyfingers and finish with the cream filling. Smooth the surface with the spatula, cover it with plastic wrap, and bring it to the fridge for at least 3-4 hours.
Before serving, sprinkle the dessert with Biscoff cookie crumbs or crushed speculoos cookies (photo 4).
Expert Tips
- Use an electric mixer (aka hand mixer) in place of the stand one.
- Dip one sponge cookie one at a time. Count 1,2,3 (it equals about 2 seconds) for the best results. You can test the spoon biscuit by dipping it in coffee and bending it in half. The cookie's center must remain somewhat dry.
- The authentic placing of biscuits must be face down (flat side) against the bottom of the dish, although it is up to you.
- If you choose to sprinkle your dessert with unsweetened cocoa powder, do this before serving.
Storage instructions
Store Biscoff Lotus tiramisu covered with plastic wrap in the refrigerator. It is better to be made it one night before for the best results or at least 4 hours before serving.
The dessert should be enjoyed within 24-48 hours. To store leftovers, place them in an airtight container and keep them for no longer than 2 days.
Can you freeze speculoos tiramisu? Yes, absolutely. Wrap the dessert (without crumble on top) with cling film twice, then aluminum foil, and freeze it for two weeks. To thaw, let it stay in the fridge for at least 2 hours, then sprinkle with crushed cookies.
Recipe FAQ
Tiramisu should be served chilled. After serving, return the remaining dessert to the refrigerator so it holds a firm texture.
A cup of espresso perfectly goes with tiramisu. Also, passito wines make an ideal pairing for this dessert, for example, Ben Ryé Passito di Pantelleria, Moscato Rosa Schweizer, and Collezione di Famiglia Zibibbo.
Tiramisu should be covered with plastic wrap or the airtight lid that comes with the dish the dessert is made in.
Tiramisu lasts for 24 to 48 hours, depending on the method used to make the dessert (raw eggs or "cooked" eggs).
You can freeze tiramisu well-wrapped in plastic and aluminum foil for two weeks.
Love Tiramisu? Try these next!
If you are a fan of the tiramisu dessert, you will want to give a try to authentic Italian tiramisu and other tasty variations:
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Speculoos Tiramisu With Biscoff Spread
Layered with ladyfingers and speculoos cookies, sandwiched with Biscoff cream, and coated with Biscoff cookie crumble, speculoos tiramisu features the caramel flavors of the Lotus brand you know and love.
- Total Time: 30 minutes
- Yield: 8 1x
- Category: No-Bake Desserts
- Method: No-Bake
- Cuisine: Italian
Ingredients
- 25 ladyfingers (200 g)
- 12 Biscoff cookies Lotus (100 g)
- 1 cup (250 ml) cold espresso coffee
For Biscoff mascarpone cream:
- 5.5 oz. (155 g) mascarpone cheese, cold
- 1 ½ cup + 1 tablespoon (370 g) whipping cream, cold
- ⅓ cup (85 g) Biscoff spread
For decoration:
- ½ cup (50 g) Lotus Biscoff crumble
Instructions
-
Prepare a strong coffee and cool it in the refrigerator. Choose an 8-inch/20 cm porcelain cake pan or another tiramisu dish size you want to use.
Extra Tip: To recalculate the amount of ingredients for a dish you have on hand, please, use this simple cake pan calculator.
-
To make Biscoff whipped cream, place the cold whipping cream, cold mascarpone, and Biscoff cookie butter in the bowl of a stand mixer and beat at low speed.
Extra Tip: Don't over-whisk the cream: due to the ingredients' high-fat content, it whisks quickly. Watch out for the cream's texture!
-
To assemble speculoos tiramisu, pour the cold espresso into a shallow bowl. Quickly dip ladyfingers, counting 1,2,3, in the coffee and place them in the prepared dish, creating a base. Using a serrated knife, cut sponge cookies if necessary. Try to arrange cookies in one direction. Top ladyfingers with ⅓ Biscoff cream and smooth with the back of a tablespoon or a rubber spatula.
-
Dip speculoos cookies one by one into the cold coffee and arrange a layer of cookies (cut them if necessary) into the pan. Cover with another layer of mascarpone cream. Repeat another layer of ladyfingers and finish with the whipped cream. Smooth the surface with the spatula, cover it with plastic wrap, and bring it to the fridge for at least 3-4 hours.
-
Before serving, sprinkle the dessert with Biscoff cookie crumbs or crushed speculoos cookies.
Notes
- Use an electric mixer in place of the stand one.
- Dip one sponge cookie one at a time. Count 1,2,3 (it equals about 2 seconds) for the best results. You can test the spoon biscuit by dipping it in coffee and bending it in half. The cookie's center must remain somewhat dry.
- The authentic placing of biscuits must be face down (flat side) against the bottom of the dish, although it is up to you.
- If you choose to sprinkle your dessert with cocoa powder, do this before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 487
- Sugar: 11.2 g
- Sodium: 163 mg
- Fat: 34.6 g
- Saturated Fat: 19 g
- Carbohydrates: 35.6 g
- Fiber: 0.6 g
- Protein: 5.6 g
- Cholesterol: 142 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Comments
No Comments