Decadent Belgian Speculoos Tiramisu with Mascarpone Cream
A luscious twist on the classic Italian dessert
Indulge in the rich flavors of coffee-soaked Speculoos cookies layered with a creamy mascarpone blend, perfect for an upscale dessert experience.
- 1 h 30 min (plus chilling time)
- 8
- Intermediate
Ingredients
For the Coffee Soak
For the Mascarpone Cream
For the Assembly
For Garnishing
Preparation
Preparing the Coffee Soak
Brew coffee
Brew a strong cup of coffee and let it cool to room temperature.
Add liqueur
Stir in the coffee liqueur if using.
Preparing the Mascarpone Cream
Whisk yolks and sugar
In a heatproof bowl, whisk together the egg yolks and sugar until smooth.
Cook mixture
Set the bowl over a pan of simmering water and whisk continuously until the mixture is thick and pale. Remove from heat.
Ensure the egg mixture doesn’t scramble by whisking continuously over medium heat.
Combine with mascarpone and cream
Gently fold in the mascarpone cheese until smooth. In a separate bowl, beat the heavy cream to stiff peaks and fold it into the mascarpone mixture.
Chill the bowl and beaters before whipping the cream for best results.
Cooking Process
Layer Speculoos cookies
Dip each Speculoos cookie quickly into the coffee soak and layer them into the serving dish.
Add first cream layer
Spread half of the mascarpone cream over the first layer of cookies.
Repeat layers and chill
Repeat with another layer of cookies and remaining cream, dust the top with cocoa powder, and refrigerate for at least 4 hours, preferably overnight.
Plating & Serving
Decadent Belgian Speculoos Tiramisu with Mascarpone Cream
Decadent Belgian Speculoos Tiramisu with Mascarpone Cream
Plating & Serving
Use a fine-mesh sieve to dust a final layer of cocoa powder before serving, highlight each slice with shaved dark chocolate and a whole Speculoos cookie for flair.