This Biscoff tiramisu is a twist on a classic layered Italian dessert. With the spices of speculoos, this creamy tiramisu is pure irresistible indulgence.
Ingredients
- ½ cup hot strong coffee (125ml)
- 1 tablespoon caster sugar (superfine sugar) (notes 1)
- 300 ml thickened cream (heavy / whipping cream) (1 ¼ cups)
- ⅓ cup caster sugar (superfine sugar) (66g / 2.3oz)
- 2 teaspoons vanilla extract
- 500 g mascarpone (~17 ½oz)
- 32 Savoiardi biscuits (sponge fingers/ladyfingers) (notes 2-4)
- 25 speculoos cookies (like Biscoff cookies)
- ¾ cup cookie butter (like Biscoff spread) (180ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- mixing bowls
- silicone spatula
- 9 inch square baking pan
- Electric handheld mixer
Instructions
- In a flat bowl, wide enough to fit a Savoiardi biscuit into, mix the coffee and 1 tablespoon of sugar. Mix well to dissolve, then stir in ½ cup (125ml) of water. Set aside.
- In a medium bowl, beat the cream, half the remaining sugar and the vanilla with an electric beater to soft peak stage.
- In a separate bowl, beat the mascarpone and the last of the sugar for 30 seconds - no longer or the mascarpone might split.
- Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
- Warm the cookie butter in the microwave for 20-30 seconds until it’s a little runny - don’t let it get hot.
- LAYER 1: Have a 9 inch square pan at the ready. Quickly dip 16 Savoiardi biscuits into the coffee liquid and flip over (don’t soak) then lay them side by side into your pan, in a single layer (you might need to trim the tips off a few).
- Top the biscuits with ⅓ of the mascarpone cream mixture, spreading it over evenly with a small offset spatula.
- Drizzle ⅓ of the cookie butter over the first layer.
- LAYER 2: Dip 18-19 of the speculoos cookies into the coffee and lay them over the top of the cookie butter layer. Break a few if you need, to fit them in.
- Spread half of the remaining mascarpone cream mixture over the top of them.
- Drizzle half the remaining cookie butter spread over that.
- LAYER 3: Dip and place the remaining 16 Savoiardi biscuits then press down a little once they’re all in place.
- There should be just ¼ cup of the cookie butter spread left. Fold that into the remaining mascarpone cream mixture then spread it out evenly over the top of the biscuits.
- Place the last 6 speculoos cookies into a ziplock bag and gently bash with a rolling pin to coarse crumbs. Sprinkle all over the top of the tiramisu.
- Refrigerate 6 hours or overnight before serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- The number of Savoiardi’s you’ll need will depend on their size. I use ones that are just over an inch wide and I fit two layers of 14 into a 9 inch tin.
- Savoiardis are an sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You’ll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
- If you can’t find Savoiardi, use a sponge cake, cut into fingers and dried, uncovered overnight on a wire rack.
- Layers go Savoiardi, cream, cookie butter, speculoos cookies, cream, cookie butter, Savoiardi, cream mixed with cookie butter, speculoos cookie crumbs.
- If you don't like or don't want to use coffee, you can use milk instead. Feel free to add a little caramel syrup to it too.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
