The perfect make ahead dessert, get ready to impress with this easy Speculoos Tiramisu. Coffee-soaked biscuits are wedged between Biscoff cream layers for the ultimate treat.
Why We Love This
An easy no bake dessert – with all the deliciousness of a traditional tiramisu without the fuss! Great for entertaining, have this in the fridge ready to go when you need it.
The speculoos biscuits and Biscoff spread (speculoos cookie butter) add a deliciously sweet and spicy flavour throughout the dessert.
What is Speculoos Tiramisu?
Speculoos tiramisu is a simplified version of a classic Italian tiramisu. It’s made with speculoos biscuits as well as the traditional sponge fingers / savoiardi biscuits and espresso coffee.
We swapped the egg-based mascarpone cream for simple whipped cream infused with speculoos spread and vanilla flavour.
If you’re looking for a tiramisu with stronger coffee, try our Vietnamese Iced Coffee Tiramisu.
What You’ll Need
- Biscuits – We alternate the layers with speculoos biscuits for their warming spices and sponge finger / savoiardi biscuits for lift and structure in the dessert. You can use both or just one type of biscuits depending on your preference.
- Coffee – Strong coffee is essential. We prefer using freshly brewed espresso coffee, but if you prefer to use instant, add an extra tsp or two of powdered coffee than you would normally for extra punch.
- Cream – Heavy / thickened cream is perfect for this recipe. Avoid pouring cream as it won’t whip up into that thick and fluffy cream layer you’re looking for.
- Biscoff Spread – This is the spreadable version of speculoos biscuits, also known as Biscoff spread or speculoos cookie butter. You can make your own speculoos spread out of spare speculoos biscuits, or sub with brown sugar and mixed spice.
- Vanilla Essence – Also known as vanilla extract. In Australia, they are essentially the same thing, however in other countries, extract refers to a more natural flavouring while essence is a synthetic flavouring. This just adds an extra hint of flavour to the Biscoff infused cream. Sub with a hazelnut or coffee liqueur for even more flavour!
How to Make Speculoos Tiramisu
- Pour in the cream, sugar, vanilla essence and speculoos cookie butter into a large mixing bowl and beat until thick.
- Place the black coffee in a wide dish or small mixing bowl for dipping, then get out the speculoos cookies, sponge fingers, whipped cream and a long rectangle glass dish, ready to assemble your tiramisu.
- The layering will be as follows:Speculoos cookies, cream, sponge fingers, cream, speculoos cookies, cream, sponge fingers, cream, optional garnishes.
- Dip the speculoos cookies one by one into the coffee quickly, making sure both sides are coated, and layer on the bottom of your glass dish. Top with a couple of spoonfuls of whipped cream and smooth with the back of the spoon until everything is covered.
- Next, dip the sponge fingers into the coffee and layer into the dish. Cover with another layer of whipped cream.
- Depending on the depth of your dish, repeat the steps with another layer of speculoos biscuits and sponge fingers as many times as you can before adding a final layer of cream.
- Pop in the fridge and allow to set for a minimum of 1 hour or overnight.
- Before serving, sprinkle with optional cocoa powder, crushed speculoos biscuits and speculoos cookie butter.
Wandercook’s Tips
- Setting – Place the finished speculoos tiramisu in the fridge to set for a minimum of one hour before serving.
- Storage – This dessert is best enjoyed within 24-48 hours. Leftovers will last for 2-3 days in an airtight container in the fridge. It will become soggier over time (but still taste great!).
FAQs
Do I need to use mascarpone cream to make tiramisu?
No, this version of tiramisu uses whipped cream infused with vanilla essence and Biscoff spread for extra flavour.
Does tiramisu have alcohol in it?
Traditionally it would include marsala wine and rum, however we don’t use alcohol in this recipe. Feel free to add a splash of alcohol of your choice to the coffee before soaking the biscuits.
What does tiramisu literally mean?
We love that tiramisu means ‘pick-me-up’ or ‘cheer-me-up’ in Italian. With all that sweetness and caffeine, this beautiful dessert is definitely going to perk everyone up after a delicious meal!
Looking for more dessert ideas?
★ Did you make this recipe? Please leave a comment and a star rating below!
Servings: 8 people
Calories: 479kcal
Cost: $8
Ingredients
- 200 g speculoos cookies Biscoff or Lotus
- 100-150 g sponge fingers savoiardi / ladyfingers
- 600 ml thickened cream / heavy cream 20 fl oz, heavy whipping cream for US
- ¼ cup sugar 40 g / 1.4 oz
- 1 tsp vanilla essence or amaretto
- 1 1/2 cups black coffee 375 ml / 12.6 fl oz, strong espresso, cool or luke warm – not hot
- 2 tbsp speculoos cookie butter softened, homemade or Biscoff spread
Optional toppings:
- 1/2 tbsp cocoa powder
- 3 speculoos cookies crushed
- 1 tbsp speculoos cookie butter softened
Instructions
- Pour in the cream, sugar, vanilla essence and speculoos cookie butter into a large mixing bowl and beat until thick.600 ml thickened cream / heavy cream, ¼ cup sugar, 1 tsp vanilla essence, 2 tbsp speculoos cookie butter
- Place the black coffee in a wide dish or small mixing bowl for dipping, then get out the speculoos cookies, sponge fingers, whipped cream and a long rectangle glass dish, ready to assemble your tiramisu.200 g speculoos cookies, 1 1/2 cups black coffee, 100-150 g sponge fingers
- The layering will be as follows:Speculoos cookies, cream, sponge fingers, cream, speculoos cookies, cream, sponge fingers, cream, optional garnishes.
- Dip the speculoos cookies one by one into the coffee quickly, making sure both sides are coated, and layer on the bottom of your glass dish. Top with a couple of spoonfuls of whipped cream and smooth with the back of the spoon until everything is covered.
- Next, dip the sponge fingers into the coffee and layer into the dish. Cover with another layer of whipped cream.
- Depending on the depth of your dish, repeat the steps with another layer of speculoos biscuits and sponge fingers as many times as you can before adding a final layer of cream.
- Pop in the fridge and allow to set for a minimum of 1 hour or overnight.
- Before serving, sprinkle with optional cocoa powder, crushed speculoos biscuits and speculoos cookie butter.1/2 tbsp cocoa powder, 3 speculoos cookies, 1 tbsp speculoos cookie butter
Video
Recipe Notes
- Setting – Place the finished speculoos tiramisu in the fridge to set for a minimum of one hour before serving.
- Storage – This dessert is best enjoyed within 24-48 hours. Leftovers will last for 2-3 days in an airtight container in the fridge. It will become soggier over time (but still taste great!).
- Coffee – We recommend freshly brewed espresso coffee. For instant coffee, add an extra tsp or two of powdered coffee than you would normally for extra punch.
- Cream – Heavy / thickened cream is perfect. Avoid pouring cream as it won’t whip up into a thick and fluffy cream.
- Biscoff Spread – Use store bought or make your own speculoos spread.
- Vanilla Essence – Sub with a hazelnut or coffee liqueur for even more flavour!
Nutrition
Nutrition Facts
Easy Speculoos Tiramisu
Amount per Serving
Calories
479
% Daily Value*
Fat
34
g
52
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
130
mg
43
%
Sodium
186
mg
8
%
Potassium
193
mg
6
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
5
g
10
%
Vitamin A
1173
IU
23
%
Vitamin C
1
mg
1
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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6 Comments
Marilla
19/02/2024 at 6:32 pmThis was amazing. I doubled the biscoff spread in the cream, sooo delicious! Made with chai tea instead of coffee. I’m not even a cream fan but this was very light and tasty.
Make again. 👍🏻
Wandercooks
20/02/2024 at 1:27 pmOOooo! Love those adjustments you made. The chai tea spices would go SO well with the biscoff spread too.
MD
16/12/2023 at 11:23 amHi. I am at the store buying ingredients for this but just noticed that you use heavy whipping cream for the filling as opposed to mascarpone. Can I use mascarpone instead? Thanks
Wandercooks
16/12/2023 at 5:37 pmHey Maddy, you can most certainly sub it with mascarpone, we just prefer cream ourselves. ☺️
MD
13/12/2023 at 6:12 pmWhat is the measurement of the pan?
Wandercooks
13/12/2023 at 6:17 pmWe popped it in a 29x20cm / 11x8in dish. 🙂