This Speculoos Tiramisu is a new twist on the classic - biscoff cookies and cookie butter in between layers of mascarpone cream.
With Valentine's Day just around the corner, I have come up with a perfect dessert recipe to finish off a V Day feast - my Speculoos Tiramisu - think an easy classic tiramisu but with a flavour twist. I have used Lotus brand biscoff speculoos cookies as a substitute for ladyfingers (savoiardi biscuits) plus I have added biscoff cookie butter!!!! So good. Bonus points for it being both no-bake and make-ahead too!
For the purists there is still coffee in this recipe, but full disclosure this is an eggless tiramisu as well as being a no alcohol tiramisu (this can be very easily fixed though - just see my Serving Suggestions section below!).
Ingredients you will need for this recipe
- Lotus biscoff cookies (biscuits)
- Lotus biscoff cookie butter spread
- mascarpone
- pure cream
- icing (confectioners) sugar
- vanilla essence
- coffee
- brown sugar
- cocoa for dusting
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
- Combine the cream, icing sugar and vanilla in a bowl and whip into soft peaks.
- Fold mascarpone cheese into whipped cream.
- Add a layer of mascarpone mixture to the base of your serving glasses.
- One at a time, dip four lotus biscuits into sweetened coffee, then place on top of mascarpone mixture in each glass. You may need to snap the cookies to fit before you dip them.
- Spread the cookie butter onto four more lotus biscuits and place these on top of the other cookies in the glasses.
- Add another layer of mascarpone mixture to each glass, then another layer of biscuits and finish off with the remaining mascarpone mixture. Then dust with cocoa.
My top tips for making this recipe
- The glasses I have used for this recipe (the ones in the photo) are 330ml (1 ⅓cup) capacity. This would be the minimum size I would use, and bigger is fine too.
- When you are soaking the speculoos biscuits in the coffee, don't leave them sitting in the coffee for too long or they will get too soft to pick up in one piece. They are easier to work with than the traditional ladyfinger/savoiardi biscuits, but they can still go soft if left for too long in the coffee.
- You can add a little more icing sugar to the mascarpone/cream mixture, just give it a taste to check it once it's mixed together.
Serving suggestions and ideas for add-ins
- I have used smooth biscoff cookie butter, but you could also use the crunchy version as well. You could also substitute thick caramel or dulce de leche for the cookie butter if you like - yum!
- A great add-in for this tiramisu would be some alcohol! Something like Marsala or Frangelico would be good, or maybe chocolate or caramel liqueur. You could add it to the coffee for dipping the cookies.
- This recipe tastes great with or without the coffee, so if you aren't a fan you can leave it out and it will still be yum!
- Like the little hearts on top of my glasses of tiramisu? Super easy to do, just cut some little heart shapes out of baking paper, then place a heart on top of each finished dessert and then sprinkle your cocoa powder over the top using a very fine mesh sieve. Carefully remove the hearts and you're done. Fancy!
What can you use instead of ladyfingers in tiramisu
I have used Lotus biscoff cookies/biscuits in this recipe in place of ladyfinger biscuits. You could use another type of cookie or biscuit, or layers of sponge cake or pound cake.
Other recipes you may enjoy
Biscoff Brownies with Cookie Butter - with a swirl of biscoff cookie butter, chocolate chips and topped with lotus brand speculoos biscoff biscuits, these brownies are a must for cookie butter lovers!
Mini Caramilk Cheesecakes in a Glass - individual serves of Caramilk chocolate cheesecake served in elegant glasses, the perfect make-ahead dessert for your next dinner party!
Speculoos Tiramisu with Biscoff Cookie Butter
Ingredients
- 16 Lotus biscoff biscuits/cookies
- 150 g biscoff cookie butter (½ cup)
- 60 ml strong coffee (¼ cup) warm
- ½ tsp brown sugar
- 125 ml pure cream (½ cup) 35% milk fat with no thickeners added
- 250 g mascarpone
- 2½ tbsp icing/confectioners sugar
- ¼ tsp vanilla essence
- cocoa powder for dusting
Instructions
- Mix the brown sugar (½ tsp) into the warm coffee (60ml/¼ cup) to dissolve, then set aside to cool.
- In a medium bowl, combine cream (125ml/½ cup), icing sugar (2½ tbsp) and vanilla essence (¼ tsp) and whip into soft peaks.
- Into your four serving glasses, spoon a layer of the mascarpone cream into each, roughly smoothing the top as you go.
- One at a time, dip four lotus biscuits (we will use 16 in total) into the sweetened coffee, then place on top of mascarpone mixture in each glass. You may need to snap the cookies to fit before you dip them.
- Spread the cookie butter (150g/½ cup in total) onto four more lotus biscuits and place these on top of the other cookies in the glasses.
- Then add another layer of mascarpone cream and repeat with a layer of coffee-soaked biscuits and cookie buttered biscuits.
- Finish with a final layer of mascarpone cream and dust the tops with cocoa powder.
Notes
- The glasses I have used for this recipe (the ones in the photo) are 330ml (1 ⅓cup) capacity. This would be the minimum size I would use, and bigger is fine too.
- When you are soaking the biscuits in the coffee, don't leave them sitting in the coffee for too long or they will get too soft to pick up in one piece. They are easier to work with than the traditional ladyfinger/savoiardi biscuits, but they can still go soft if left for too long in the coffee.
- You can add a little more icing sugar to the mascarpone/cream mixture, just give it a taste to check it once it's mixed together.
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