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So, speculoos tiramisu is a great Italian classic that we all love, but you have to admit that sometimes, a little twist is a good thing. I suggest you try it in the speculoos version. It’s crispy, spicy, it breaks away from the traditional and honestly, I love it!
This dessert has that magical thing: the sweetness of mascarpone blending with the intensity of coffee, but with speculoos, we add this little caramelized and spicy touch, a perfect match. Watch out, it’s not too sweet if you measure well, even if I admit I often forget the powdered sugar…
I’ve tested quite a few recipes, but the one I’m sharing with you is inspired by Cyril Lignac, because, well, he knows his way around classics. What’s great is that it’s super flexible: you can add more or fewer biscuits, play with the texture, basically, it’s made for fun in the kitchen.
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Come on, let’s dive together into this delight. Spoiler: you’re going to want to make this speculoos tiramisu every weekend, or at least whenever you crave something a bit special and sweet.
Speculoos Revisited Tiramisu: Ingredients for a Delicious and Simple Recipe
Well, we start with the most important part, the dreamy list. I love doing this step in two stages: I prepare all my ingredients on the work surface, it gets me in the mood.
- 300 g mascarpone (the creamy hero of the dessert)
- 3 fresh eggs (for the texture, you must not skip them!)
- 100 g powdered sugar (sometimes I put less, but it’s up to you)
- 1 pack of speculoos (usually 250 g, they give the flavor and crunch)
- 20 cl strong coffee, cooled (I often make it a bit strong, because bitterness is good)
- Unsweetened cocoa for sprinkling (no skimping here)
I like to keep a pack of speculoos on hand, it’s handy and changes from the classics. And with this coffee, it’s just perfect!
How to Easily Prepare a Speculoos Tiramisu Cyril Lignac Style
Preparing a tiramisu is almost ritualistic for me. The steps are simple, you just have to let yourself go, don’t overthink it.
- Separate the egg yolks from the whites. Beat the yolks with sugar until pale (well, sometimes I do it by hand, you know, no rush).
- Add the mascarpone to the beaten yolks. Mix gently so as not to break that beautiful texture.
- Whip the egg whites until stiff peaks form. This requires patience, but it’s worth it (I add a pinch of salt, it helps).
- Gently fold the whites into the mascarpone mixture. I admit, I tend to be a bit clumsy, so I restrain myself to not break everything.
- Quickly dip the speculoos in the coffee. Be quick or they fall apart. Everyone has their style; I prefer the biscuits a bit crunchy.
- In a dish, alternate a layer of speculoos, then a layer of cream. Repeat until ingredients are used up.
- Finish with a generous sprinkling of cocoa. Even better if you let it rest for a few hours in the fridge – that’s the secret to the real magic.
Personally, I often prepare it the day before. The next day, it’s just an explosion of flavors. But if I’m in a hurry, a couple of hours in the fridge works too.
Essential Tools for This Revisited Speculoos Tiramisu
You’ll see, nothing complicated, everything you need is already in your kitchen.
- A large bowl for mixing mascarpone and eggs.
- An electric or manual mixer, better for whipping the whites.
- A rectangular dish or small glasses depending on your mood (personally, I like the family version in a dish).
- A spatula for gently folding in the whites.
- A sieve for the cocoa (it prevents lumps, important).
Why Speculoos Tiramisu Is a Brilliant Idea for Your Desserts
Honestly, this dessert hits the mark. The mix of textures: creamy, crunchy, soft, it’s a real festival in your mouth. Personally, I find that speculoos bring a bit more character than classic ladyfingers.
Also, in terms of preparation, it’s not complicated. Speculoos are easy to dip in coffee, no problem with fragility. I even noticed that it prevents the tiramisu from getting soggy, a nice comfort.
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And it’s a recipe that pleases both adults and kids. The subtle spices of speculoos are perfect to change from ultra-classic desserts and it’s a chance to discover another side of this famous dessert.
Must-Try Variations to Surprise Your Guests
- Add a layer of caramelized apples for fruit lovers.
- Use grated chocolate instead of cocoa for a melting touch.
- Add a dash of cinnamon in the coffee to enhance the spices.
- Try individual servings in glasses for a chic and practical effect.
FAQ About Speculoos Tiramisu: Your Questions, My Answers
Source of inspiration :
Speculoos Tiramisu by Cyril Lignac
