Decadent Speculoos Tiramisu

This speculoos tiramisu transforms the classic Italian dessert into a spiced cookie delight that's sure to impress. The caramelized flavors of speculoos cookies pair perfectly with creamy mascarpone and rich coffee, creating a no-bake dessert that feels both familiar and excitingly different.

I first made this twist on traditional tiramisu for a holiday gathering when I wanted something festive yet simple. The speculoos cookies add that wonderful warm spice that reminds everyone of cozy winter evenings around the fireplace.

Ingredients

• Eggs: Room temperature ensures proper volume when whipping both the yolks and whites
• Mascarpone cheese: The authentic choice for proper texture use full fat for best results
• Speculoos cookies: Lotus Biscoff are most common but any speculoos brand works wonderfully
• Brewed coffee: Provides the classic tiramisu flavor without needing espresso equipment
• Cocoa powder: Unsweetened variety gives that perfect bitter contrast to the sweet layers

Step-by-Step Instructions

Separate the Eggs:

Carefully crack each egg and separate the whites from the yolks into two different large mixing bowls. Make sure no yolk gets into the whites or they won't whip properly. Let them sit at room temperature for best volume.

Whip the Yolk Mixture:

Add sugar to the egg yolks and whisk vigorously for about 5 minutes until the mixture becomes noticeably lighter in color and slightly foamy. The sugar should be completely dissolved. Add the mascarpone and vanilla extract then whisk until just combined without overmixing.

Beat the Egg Whites:

Add a pinch of salt to the egg whites to help stabilize them. Using an electric mixer on medium high speed whip the whites until they form stiff peaks. When you lift the beater the peaks should stand straight up without folding over.

Combine the Mixtures:

Gently fold a quarter of the whipped egg whites into the mascarpone mixture to lighten it. This first addition doesn't need to be perfectly gentle. Then add the remaining whites in three batches folding very gently with a spatula from the bottom up to maintain as much air as possible.

Assemble the Layers:

Quickly dip each speculoos cookie into the coffee just long enough to moisten without soaking. Place a layer of these coffee dipped cookies at the bottom of each serving glass or dish. Follow with a generous layer of the mascarpone mixture. Repeat with another layer of dipped cookies and finish with mascarpone on top.

Chill and Serve:

Cover the tiramisu glasses and refrigerate for at least 3 hours or overnight to allow the flavors to meld and the dessert to set properly. Just before serving dust generously with cocoa powder using a small sieve for even distribution.

Pin it

My absolute favorite part of this recipe is watching guests take their first bite. The familiar coffee notes hit first then the warm spiced cookie flavor follows creating this beautiful moment of surprise and delight that traditional tiramisu simply cannot match.

Make Ahead Magic

This speculoos tiramisu actually improves with time in the refrigerator making it the perfect make ahead dessert. You can prepare it up to 24 hours before serving giving the cookies time to soften perfectly and the flavors to meld beautifully. The mascarpone mixture will set more firmly which makes for cleaner presentation when serving.

Pin it

Perfect Portioning

While you can make this in a large dish for family style serving I find individual glasses or ramekins create the most impressive presentation. Use clear glasses to showcase the beautiful layers and aim for about 4 ounce portions as this dessert is quite rich. Martini glasses champagne coupes or small mason jars all work wonderfully for an elevated presentation.

Cookie Variations

While traditional speculoos or Biscoff cookies are the star here other cookies can work surprisingly well. Gingerbread cookies create a more intensely spiced version while cinnamon graham crackers offer a milder alternative that children particularly enjoy. For a chocolate lovers version try using chocolate covered speculoos cookies and amp up the cocoa powder dusting on top.

Frequently Asked Questions

→ Can I make Speculoos Tiramisu ahead of time?

Yes, this dessert actually benefits from time in the refrigerator! You can make it up to 24 hours in advance. Just wait to dust with cocoa powder until right before serving for the best presentation.

→ What can I substitute for mascarpone cheese?

While mascarpone creates the authentic flavor, you can substitute with a mixture of 8oz cream cheese, 2 tablespoons heavy cream, and 1 tablespoon sour cream beaten together until smooth.

→ Is there a non-alcoholic version of this dessert?

This version is already alcohol-free! Traditional tiramisu often contains marsala wine or coffee liqueur, but this recipe uses only brewed coffee for soaking the cookies.

→ Can I use decaffeinated coffee in this recipe?

Absolutely! Decaffeinated coffee works perfectly and makes this dessert suitable for serving to children or those sensitive to caffeine.

→ How do I know when my egg whites are whipped to stiff peaks?

When you lift your beater, the egg whites should form a peak that stands straight up without folding over at the tip. The mixture will be glossy and firm, but still smooth - not dry or grainy.

→ What serving dishes work best for this tiramisu?

Clear glasses or cups show off the beautiful layers, but you could also use a single large dish (like an 8×8 baking dish) for family-style serving. Individual ramekins or small dessert bowls also work wonderfully.