Speculoos Tiramisu (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 large eggs, room temperature
02 -
½ cup (100g) sugar
03 -
250g mascarpone cheese, room temperature
04 -
½ teaspoon pure vanilla extract
05 -
¼ teaspoon salt
→ Cookie Layer
06 -
20-30 speculoos cookies (Lotus Biscoff or similar)
07 -
½ cup (125ml) brewed coffee
→ Topping
08 -
2-3 tablespoons unsweetened cocoa powder
# Instructions:
01 -
Separate the eggs, placing yolks and whites in two separate large mixing bowls. Add sugar to the egg yolks and whisk until the mixture becomes pale and slightly foamy, about 5 minutes. Add mascarpone and vanilla, whisk until mostly incorporated and set aside.
02 -
Add the pinch of salt to the egg whites and whisk using an electric mixer on medium-high speed until stiff peaks form.
03 -
Fold a quarter of the whisked egg whites into the egg yolk-mascarpone mixture. In three more equal batches, gently fold in the remaining egg whites until just incorporated. Be gentle to maintain a light, fluffy texture.
04 -
Lightly dip the speculoos cookies in the brewed coffee.
05 -
In each serving glass, create alternating layers starting with dipped cookies, followed by mascarpone cream. Repeat with another layer of cookies, finishing with a top layer of mascarpone cream.
06 -
Refrigerate the tiramisu for at least 3 hours. Just before serving, dust generously with cocoa powder.
# Notes:
01 -
For best flavor development, prepare this dessert a day in advance.
02 -
The egg whites should be completely free of any yolk to achieve proper stiffness.