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Speculoos Tiramisu With Biscoff Spread

Assembled speculoos tiramisu in a white dish.
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Speculoos tiramisu is a no-bake dessert layering coffee-soaked ladyfingers and speculoos cookies with a Biscoff mascarpone cream and a Biscoff crumble on top.

Ingredients

Scale
  • 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 1/2 cup + 1 tablespoon (370 g) whipping cream, cold
  • 1/3 cup (85 g) Biscoff spread

For decoration:

  • 1/2 cup (50 g) Lotus Biscoff crumble

Instructions

  1. Prepare a strong coffee and cool it in the refrigerator. Choose an 8-inch/20 cm porcelain cake pan or another tiramisu dish of your choice. Extra Tip: To recalculate the amount of ingredients for a dish you have on hand, please use this simple cake pan calculator.
  2. 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; because of the ingredients' high-fat content, it whisks quickly. Watch out for the cream's texture!
  3. To assemble speculoos tiramisu, pour the cold espresso into a shallow bowl. Quickly dip the ladyfingers, counting 1, 2, 3, into the coffee, then place them in the prepared dish to form the base. Using a serrated knife, cut sponge cookies if necessary. Try to arrange cookies in one direction. Top the ladyfingers with 1/3 of the Biscoff cream and smooth with the back of a tablespoon or a rubber spatula.
  4. Dip speculoos cookies one by one into the cold coffee and arrange a layer of cookies (cut them if necessary) in the pan. Cover with another layer of mascarpone cream. Repeat another layer of ladyfingers, then finish with the whipped cream. Smooth the surface with a spatula, cover it with plastic wrap, and refrigerate for 3-4 hours.
  5. Before serving, sprinkle the dessert with Biscoff cookie crumbs or crushed speculoos cookies.

Notes

  1. Use an electric mixer instead of a stand mixer.
  2. Dip one sponge cookie at a time. Count 1, 2, 3 (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. 
  3. Place the biscuits face down (flat side down) on the bottom of the dish, though it is up to you.
  4. If you choose to sprinkle your dessert with cocoa powder, do this before serving.

Nutrition

Find it online: https://www.bakinglikeachef.com/speculoos-tiramisu/