Biscoff Tiramisu

Course Desserts

Cuisine Italian

Prep Time 10

Cook Time 5

Additional Time 10

Total Time 25

Servings

Calories 244

Author Christina Conte

A speculoos twist on the authentic tiramisu recipe. Creamy, crunchy, and full of spice with a coffee kick, this dessert is perfect for Biscoff lovers around the world!

Ingredients

⅓ c coffee (espresso)
1 tsp sugar
1 Tbsp water
3 egg yolks
½ c sugar
1 c mascarpone
1 Tbsp speculoos butter Biscoff or Trader Joe's (I prefer the latter) + more for extra layers, if desired-see notes
8.8 oz speculoos cookies packet of Biscoff or Trader Joe's (I prefer the latter) you won't need all of the cookies, but you'll have to crush some for the crumb topping
1 Tbsp cocoa powder unsweetened (like Perugina)

US Customary - Metric

Instructions

Special equipment: Special equipment: a platter or large plate, (individual plates, or mini glasses.) Candy thermometer.
Make the espresso coffee, and mix with 1 tsp sugar while hot. The end result should be to your liking; not too strong, or too weak, is best.
Set up a double boiler (if you don't have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F, or 65 C. Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn't create a skin.
Add the mascarpone and speculoos butter to the egg and sugar mixture, and mix well.
Pour some cold coffee into a bowl. Be sure it's not hot or the biscuits will absorb too much liquid.
Start dipping the biscuits into the coffee, then place each one on the platter (or in the dish) on individual plate, or break so they fit into mini glasses. Next, spread or pipe some mascarpone/egg mixture over the soaked biscuits. If making one large dessert, place half of the creamy mixture over the layer of biscuits.
Repeat with the other half of the biscuits for the second layer.
Finally, spread with the rest of the filling, cover with cling film and refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, remove from the refrigerator, sprinkle with speculoos crumbs and dust generously with cocoa (from a sieve).
To serve, slice into even pieces, wiping the knife in between each cut to produce clean edges, and serve using a metal spatula (for best results).

Notes

If you LOVE speculoos, you can add a layer of cookie butter on top of the cookie layers before adding the egg and mascarpone cream.
Nutrition ingredients include an entire packet of cookies, but you more than likely won't use all of them, so numbers are less than stated.
For a mascarpone alternative, mix room temperature cream cheese (good quality is a must) with some creme fraiche for a more mascarpone-like texture (3:1 ratio of cream cheese to creme fraiche).
OPTIONAL: add some Kahlua or coffee liqueur to the coffee.
Be sure to chill your tiramisu for at least 4 hours, but preferably overnight.

Nutrition

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