Boozy Speculoos Tiramisu with Biscoff Cookie Butter

For me, the flavors of speculoos just scream Christmas and the festive season, however, I make this recipe all year.

Here’s why this tiramisu recipe is so good!

Ahhh, it’s Tiramisu! What’s not to love?! Ok, in all seriousness. A classic Italian Tiramisu is my favorite dessert. Not far behind is this baked speculoos cheesecake. See where I’m going here?

While there are a few different components to make, it’s a super simple recipe to create and actually doesn’t really take all that long. Winner!

Did I say it’s a no-bake dessert? No, well it is. And you are going to love it!

What you need to get started

• Spice – whole cinnamon quill, cloves, grated nutmeg
  
  
• Instant coffee powder with water or an espresso coffee  – I use 400 ml water with 2 tbsp instant coffee, However as long as it’s a strong black coffee, it will work perfectly!
  
  
• Marsala. A fortified wine with the flavor of caramel and muscat grapes. I use the Boronia brand which is readily available in Australia.
  
  
• Savoiardi biscuits – also known as sponge fingers, you’ll find these in the I use 32 biscuits for this recipe, 16 for each layer.
  
  
• Eggs at room temperature – You’ll need three large egg yolks.
  
   
• Golden castor sugar
  
  
• Mascarpone cheese
  
  
• Vanilla extract or a whole vanilla bean scraped of seeds.
  
  
• Lotus Biscoff spread. If you haven’t yet tried this, you are in for a treat. It’s a biscoff cookie butter that is delicious as a spread or simply eaten with a spoon out of the jar (don’t judge!) I used the smooth variety.
  
  
• Lotus Biscoff cookies or speculoos biscuits – It’s a European type of cookie, full of speculoos spice. Think festive cookies laced with flavors of cinnamon, cloves, and nutmeg. Lotus biscuits can normally be found in most supermarkets.
  
  
• Dutch cocoa

Variations & Substitutions

Want to amp up the speculoos? Why not add a speculoos cookie layer to your tiramisu?

Is Marsala liqueur not to your liking? Substitute with your favorite coffee liqueur. Bailey’s Irish Cream is my second choice, and I have substituted for it in this recipe myself on the odd occasion, however, Kahlua and Tia Maria also come to mind.

Make individual portions instead of a large slab dessert. I always think individually made desserts just seem a little bit more special. So get out your favorite glassware and let those tiramisu layers shine!

The Details

First, we are going to make the spiked coffee syrup…

In a small saucepan combine the water and spices. Bring to a simmer and add the instant coffee. Remove from heat and leave to cool and infuse for 10 minutes. Discard the cinnamon and cloves, set aside in a flat-bottomed dish (I use a rectangular storage container), and pop aside.

Ok, now let’s move on to the Biscoff Mascarpone

In a small, microwave-safe bowl, add the biscoff and pop into the microwave for 10-20 seconds. As Biscoff spread is quite hard, it just needs to become a little softer to incorporate. Pop aside.

In a large bowl attached to an electric mixer with the beater attachment, place the egg yolks and beat on medium until creamy. While continuing to beat, add a little sugar at a time until all of the sugar has been incorporated. Beat until the color changes and becomes paler.

Add the vanilla extract and mascarpone and mix thoroughly.

Add the softened Biscoff and gently fold through by hand with a spatula. Pop aside.

And to assemble…

Dunk each biscuit in the coffee syrup for a couple of seconds to infuse and soften. Line the base of the baking dish with 16 (or enough to cover the base of your baking dish) of the biscuits. Drizzle a tablespoon of the coffee syrup over the sponge fingers for good measure.

Spread half of the mascarpone mixture over the top of the savoiardi biscuits.

Repeat step 1.

Repeat step 2.

In a small, heat-proof bowl melt the biscoff for the topping. I find 20 seconds is perfect. Just enough to melt a little and become runny, but no more. Drizzle the biscoff over the top of the final layer of mascarpone cream and pop in the fridge for 5 hours.

In a food processor, combine the Lotus speculoos cookies and cocoa. Blitz until the cookies are finely crushed.

Sprinkle the crushed cookies and cocoa over the tiramisu just before serving.

AND Enjoy!

Equipment

No special equipment here with this one. But you will need a few essential kitchen tools. You’ll need a small saucepan to infuse the spices into the coffee – My 14cm saucepan works a treat!

To make the mascarpone biscoff filling, an electric stand mixer or hand mixer fitted with beaters is all you need.

I make this Biscoff tiramisu in my Le Creuset 29cm x 21cm cast iron roaster.

 

Storage

Due to the raw eggs in this speculoos tiramisu recipe, it really needs to be eaten within three days. 

To store, cover with plastic wrap and refrigerate until ready to eat.

Can you freeze it?

In my experience, it really depends on the mascarpone that you use. Some mascapones freeze really well but others, not so much. I use an Australian mascarpone by Montefiore Cheese which freezes perfectly.

If you find a mascarpone that you love and freezes well, I make batches of tiramisu in foil containers (with cardboard lids). One batch of this recipe makes two smaller four-serve tiramisu. I then pop on the lid and freeze for up to one month. While I’m sure it would last longer, in our house tiramisu is loved by all, so it never lasts that long!

If freezing, be sure to only assemble up until step 5. Then finish the topping when you’re ready to serve.

Love this Lotus biscoff tiramisu recipe. You might like these dessert recipes too…

• Boozy Baileys Chocolate Truffles
• Pressure Cooker Dulce De Leche
• Double Chocolate Skillet Cookie
• White Christmas Slice

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