Decadent Belgian Speculoos Tiramisu with Mascarpone Cream
Indulge in the rich flavors of coffee-soaked Speculoos cookies layered with a creamy mascarpone blend, perfect for an upscale dessert experience.
Preparation
Get these tasks done before you start cooking.
Preparing the Coffee Soak
- 1
Brew coffee
Brew a strong cup of coffee and let it cool to room temperature.
- 2
Add liqueur
Stir in the coffee liqueur if using.
Preparing the Mascarpone Cream
- 1
Whisk yolks and sugar
In a heatproof bowl, whisk together the egg yolks and sugar until smooth.
- 2
Cook mixture
Set the bowl over a pan of simmering water and whisk continuously until the mixture is thick and pale. Remove from heat.
Tip: Ensure the egg mixture doesn’t scramble by whisking continuously over medium heat.
- 3
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.
Tip: Chill the bowl and beaters before whipping the cream for best results.
How to Make Decadent Belgian Speculoos Tiramisu with Mascarpone Cream
Total time: 2 h · Yields 8 servings
- 1
Layer Speculoos cookies
Dip each Speculoos cookie quickly into the coffee soak and layer them into the serving dish.
- 2
Add first cream layer
Spread half of the mascarpone cream over the first layer of cookies.
- 3
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.
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