This tiramisu with speculoos, or lotus biscoff tiramisu is a gourmet and delicious revisit of traditional tiramisu.
An ideal dessert after a good quick evening meal or for a hearty children’s snack.
Speculoos tiramisu
I know that not everyone likes to stray from the traditional tiramisu recipe, but between these caramelized-flavored cookies dipped in strong coffee and the unique sweetness of Italian mascarpone cheese, you will be won over.
Personally, I really like any recipe that uses speculoos, these crunchy dry biscuits with the captivating taste of cinnamon and the irresistible crunch of vergeoise.
So today with this recipe, this Italian dessert Tiramisu, takes on a Belgian look, after replacing the ladyfingers with speculoos.
A dessert presented nicely in verrines for individual versions.
Otherwise, place it in a large, deep dish and use it with a spoon.
Of course, you can’t choose better than tiramisu, it’s the perfect dessert, the easiest dessert to prepare.
No need to light the stove or spend hours concocting the most presentable and delicious dessert.
what is a tiramisu ?
Classic tiramisu is a coffee-flavored Italian dessert made with ladyfingers soaked in coffee and rum, topped with a cream cheese: mascarpone, and sprinkled with cocoa powder.
Being Muslim, I was only able to enjoy tasting this dessert when I prepared the alcohol-free version of tiramisu, which is a real delight.
you will love this tiramisu
If you have never tasted tiramisu, I tell you that you have missed the best dessert in the world.
And if you like tiramisu, this version with speculoos has everything to please you.
- It’s a no-cook and easy-to-make dessert,
- It can be prepared in 5 easy steps
- We only need 5 ingredients and 1 optional extra
- This revisitation of the traditional tiramisu where we use speculoos instead of biscuits with a spoon, is absolutely worth trying.
Even if there is the version of tiramisu without eggs, but I find that the creamy and silky light cream of the mascarpone whipped with the egg yolk mixture and aerated with the beaten egg whites is a real treat.
And the addition of speculoos biscuits gives a comforting taste, with its light caramel flavor.
This is a recipe to absolutely share with friends or just your family!
What do you need for lotus tiramisu ?
What are the ingredients of this tiramisu?
– Mascarpone, I always get this question: what to replace mascarpone with?
I understand that there are places where you cannot find this unique Italian cheese in taste, but I tell you: It is the mascarpone that gives all the unique and authentic taste to this dessert.
Can’t find any? Make your own homemade mascarpone!
– Eggs, remove the eggs from the refrigerator so that they are at room temperature, and so that they are easily integrated into the rest of the ingredients.
– Powdered sugar, white sugar of course, to get that beautiful yellowish color of the creamy tiramisu cream.
I would like to point out that it is powdered sugar, not granulated sugar which will not melt easily into the ingredients, and not icing sugar!
– Speculoos, These biscuits with a unique taste are available almost everywhere, in England we call these biscuits: Biscoff lotus.
Recently, I even found some in Algeria.
– Very strong coffee, the speculoos biscuits are quite sweet, it is best to use very strong coffee to enjoy this dessert.
If your dessert is too sweet, you will lose all the deliciousness.
– Cocoa powder, This is an ingredient that we will add for the final decoration of the dessert.
I always use bitter cocoa, which will adjust the tastes beautifully.
how to make this lotus biscoff tiramisu ?
- Start by separating the egg yolks from the egg whites. I always recommend putting the yolks in a fairly large salad bowl, and the egg whites in a bowl that just needs to be whipped until stiff.
- Whisk the yolks and sugar until the mixture whitens and the sugar crystals disappear completely.
- This is a most important step. If you don’t whisk it well, the sugar crumbs will absorb the liquid from the egg whites and reject it, which will cause the cream and the entire dessert to fail.
- Know that the cooler the tiramisu stays, the better it will be!
- whisk the mascarpone a little to loosen it and add it to the yolk and sugar mixture and mix.
- Beat the egg whites until very stiff
- Incorporate these egg whites in 3 batches into the mascarpone cream, using the spatula and scraping the egg whites without breaking them too much to have an airy mixture that holds together well.
- You should not mix too much otherwise your cream will be too liquid and will not hold up well when refrigerated.
- Dip the speculoos biscuits quickly in the coffee and line the bottom of a dish or individual glasses.
- Cover with a layer of mascarpone/egg mixture,
- Place another layer of biscuits and cover with a second layer of mascarpone. And start the operation again one last time.
- Place in the refrigerator for at least 8 hours.
- Before serving, sprinkle with cocoa.
Lotus biscoff tiramisu (with speculoos)
Ingrédients
- 500 g mascarpone
- 5 eggs
- 5 tbsp. powdered sugar
- 1 packet speculoos
- 300 ml very strong coffee
- 1 tsp cocoa powder
Instructions
- Whisk the yolks and sugar until the mixture whitens.
- Add the mascarpone and mix.
- Beat the egg whites until very stiff and gently add to the mixture.
- Dip the biscuits in the coffee and line the bottom of a dish or individual glasses.
- Cover with a layer of mascarpone/egg mixture,
- place another layer of biscuits and cover with a second layer of mascarpone. And start the operation again one last time.
- Place in the refrigerator for at least 8 hours.
- Before serving, sprinkle with cocoa.
