Easy Speculoos Tiramisu

Easy Speculoos Tiramisu

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.

Course Dessert

Cuisine Dutch, Italian

Prep Time 10

Setting Time 1

Total Time 1 10

Servings people

Calories 479kcal

Author Wandercooks

Cost $8

Equipment

Serving dishes or glass dessert bowls

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

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