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.
For Biscoff mascarpone cream:
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 1/3 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.