How long can you keep tiramisu?

You can keep tiramisu covered for 3 days in the refrigerator. You can prepare tiramisu in advance and then just finish it off. Tiramisu can be frozen, thawed in the refrigerator, any melted water can be drained off, and then you can finish it with cocoa and cookies. Tiramisu in glasses needs to stay in the refrigerator for at least 4 hours to set.

Can I freeze Tiramisu with Speculoos?

Although it is possible to freeze Tiramisu with Speculoos, it is generally not recommended, as the texture and flavor may change. It is best when freshly made and served chilled.

Is this recipe with speculoos very different from a tiramisu recipe following the original concept?

The biggest difference from the original tiramisu recipe lies in the biscuits. Traditionally, you use French ladyfingers, but in this recipe, we replace them with crispy speculoos biscuits. The warm spices like cinnamon and cardamom in the speculoos pair fantastically with the strong coffee and creamy mascarpone, creating a deeper, more wintry flavour.

What is the minimum chilling time required for speculoos tiramisu?

For the best texture and flavour, let the glasses rest, covered, in the refrigerator for at least 4 hours. This allows the mascarpone cream to firm up and the flavours of the strong coffee and speculoos to fully meld together. If you have the time, an entire night in the refrigerator is even better!

Speculoos Tiramisu recipe

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30min

•

Easy

Craving tiramisu, but want something different from the original tiramisu recipe? Look no further! This tiramisu combines the velvety texture of traditional mascarpone cream with delicious speculoos. It's an easy tiramisu recipe that you can whip up in no time. By serving this speculoos tiramisu in glasses, the dessert immediately looks super festive and everyone gets their own perfect portion. Will you try this delightful speculoos tiramisu recipe for your next dinner? Success guaranteed!

Ingredients

What do you need?

Quantity: 4p

Tiramisu
400 g mascarpone
250 ml cream
Speculoos cookies
2 cups strong coffee cooled
2 eggs
1 tbsp fine sugar
Pinch of salt

Finishing touches
6 speculoos cookies
2 tbsp unsweetened cocoa powder

400 g mascarpone
250 ml cream
Speculoos cookies
2 cups strong coffee cooled
2 eggs
1 tbsp fine sugar
Pinch of salt

6 speculoos cookies
2 tbsp unsweetened cocoa powder

Preparation method

How do you make this?

Whip the cream until semi-stiff, keep in the refrigerator. Beat the mascarpone in a large bowl until smooth. Separate the eggs and beat the yolk with fine sugar until frothy and stir into the mascarpone, then mix in the cream and finally whip the egg white with a pinch of salt, gently fold it in.

Crumble 16 speculoos cookies and divide 2 tbsp of it into each glass, drizzle with 2 tbsp of coffee and pipe half of the mascarpone cream into the glasses. You can also use a spoon, make it nice and smooth first before dividing the other half of the speculoos and coffee over it, and then the rest of the cream. Cover and place them in the refrigerator for at least 4 hours.

To finish, sift a good layer of cocoa powder on top and finish with cookies broken in half, serve!