Go Back
–+ servings

A Speculoos Cookie and Cream Liqueur Dessert

Course Desserts
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 242
Author original recipe by Christina Conte
A boozy tiramisu type treat made with speculoos cookies and Magnum Cream liqueur.

Ingredients

  • 12 speculoos cookies I prefer Trader Joe's
  • 1 tsp speculoos cookie butter I prefer Trader Joe's, smooth or crunchy (use a heaping teaspoonful)
  • ½ cup heavy whipping cream (whipped until soft peaks form - don't over whip)
  • 2 tsp Magnum Cream Liqueur (use Bailey's or any quality cream liqueur if you can't find Magnum)

For dipping the cookies:

  • ¼ cup Magnum Cream Liqueur (use Bailey's or any quality cream liqueur if you can't find Magnum - as needed, for soaking 12 biscuits)
US Customary - Metric

Instructions

  • Place the cookie butter in a small bowl and add the Magnum Cream Liqueur. Stir until evenly mixed. Fold in a few spoonfuls of the whipped cream, gently, then fold this into the remaining the cream until it is just mixed.
    Adding whipped cream to cookie butter and Magnum Cream Liqueur
  • Pour some Magnum Cream Liqueur into a small flat bottomed bowl. Dip two speculoos cookies into the liqueur for about 20 seconds so that they are completely soaked.
    Dipping cookies into Magnum Cream Liqueur
  • Remove and allow to drip, then place on a serving plate, side by side.
  • Spoon a layer of the cookie butter, Magnum and cream mixture onto the soaked cookies.
    Spooning a layer of Magnum Cream onto cookies
  • Dip two more cookies into the Magnum Cream Liqueur and place them on top of the cream layer, but perpendicular to the first cookies. (Add more liqueur to the bowl as needed.)
    Making the second layer of cookies
  • Repeat with another layer of cream, two more cookies and finish the top with a final layer of cream. You can make it as simple or decorative as you like. You can choose to pipe all the cream if you prefer. I just used the back of the spoon to make a few peaks in the cream and dusted it with a little speculoos spice.
  • You can top with crumbled speculoos biscuits, a bit of cinnamon or nutmeg, or even cocoa, if you don't have speculoos spice.
    Magnum Cream Liqueur Speculoos Dessert
  • Refrigerate for at least an hour before serving.

Notes

  • Use Bailey's or any good quality cream liqueur if you can't find Magnum.
  • Be sure to use a piping tip with a larger opening if you will be piping as there are bits of cookie in the cream from the cookie butter.

Nutrition

Serving: 1 | Calories: 242kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 91mg | Potassium: 51mg | Sugar: 10g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.4mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!