The first time I encountered speculoos tiramisu was during a pop-up dinner in Brussels. What captivated me wasn’t just the ingenious fusion of Italian technique with Belgian spice cookies, but how this modern creation managed to feel deeply nostalgic. The warm cinnamon and caramel notes from the speculoos transform traditional tiramisu into something altogether different—a dessert that makes you close your eyes and savor each spoonful. The magic lies in that perfect moment when the cookies have softened just enough from the coffee but still maintain a subtle texture against the cloud-like mascarpone cream.
The Story
Tiramisu au speculoos represents everything I love about contemporary cooking—respecting tradition while embracing innovation. This Belgian-Italian love affair combines the silky, coffee-infused layers of classic tiramisu with the warming spices of speculoos cookies (known to many as Biscoff). While not centuries old, this fusion has quickly become a modern European classic, appearing at family gatherings across the continent. What makes it special is how the caramelized, cinnamon-spiced cookies replace traditional ladyfingers, creating a dessert with deeper complexity and a hint of nostalgia.
Ingredients Spotlight
The soul of this dessert lies in quality ingredients:
- Mascarpone (8oz/250g): Look for Italian-made with a fat content above 45% for the silkiest texture
- Eggs (3 large): Always use fresh, room temperature eggs for maximum volume
- Speculoos cookies (24-30): Traditional Belgian or Lotus Biscoff work beautifully
- Espresso (½ cup/125ml): Freshly brewed and cooled to room temperature
- Caster sugar (½ cup/100g): Its fine texture dissolves readily into the egg mixture
- Vanilla extract (½ tsp): Pure, never imitation
- Salt (¼ tsp): A crucial element that balances the sweetness
- Cocoa powder (2-3 Tbsp): Dutch-processed for rich color and flavor
- Optional: Speculoos spread (2 Tbsp): For an extra dimension of flavor
Step-by-Step Guide
1. Prepare the base: Separate eggs into two large, spotlessly clean bowls. Add sugar to the yolks and whisk vigorously for 5 minutes until pale yellow and slightly foamy.
2. Create the mascarpone mixture: Add room temperature mascarpone and vanilla to the egg yolks, whisking until just incorporated. Overbeating will make the mixture grainy, so stop as soon as it’s smooth.
3. Whip the egg whites: Add salt to the whites and whisk to stiff peaks. You’ll know they’re ready when you can invert the bowl and nothing moves.
4. Fold gently: Using a large rubber spatula, fold one-quarter of the whites into the mascarpone mixture to lighten it. Then fold in the remaining whites in three batches, using a bottom-up motion that preserves the air bubbles.
5. Prepare coffee: Pour cooled espresso into a shallow dish wide enough for dipping cookies.
6. Layer with precision: Quickly dip each speculoos cookie in coffee (3 seconds maximum) and arrange in a single layer in your serving dish. Cover with half the mascarpone mixture, spreading gently to the edges.
7. Build complexity: Create a second layer of dipped cookies, followed by the remaining cream. Smooth the top with an offset spatula.
8. Chill and finish: Cover and refrigerate for at least 4 hours (preferably overnight). Before serving, dust generously with cocoa powder through a fine-mesh sieve.
Expert Techniques
The transformation from good to exceptional happens in the details:
Chef’s Note: The key to perfect speculoos tiramisu lies in the cookie’s exposure to coffee. Unlike ladyfingers that need thorough soaking, speculoos cookies require just a quick dip—count “one-one-thousand” and remove. They’ll continue to soften as they rest, creating that perfect textural contrast.
Temperature control is crucial throughout preparation. Cold mascarpone will lump when mixed with egg yolks, while over-whipped mascarpone becomes grainy. For the airiest cream, beat egg whites at room temperature in a copper or stainless steel bowl (never plastic, which can retain fat residue).
Presentation & Pairing Ideas
For individual servings, layer in clear glasses to showcase the beautiful stratigraphy of cream and cookies. Just before serving, try drizzling with a thin stream of melted speculoos spread for visual drama and flavor intensity.
This dessert pairs magnificently with:
- A small glass of Moscato d’Asti for elegant contrast
- A shot of espresso on the side for coffee lovers
- Fresh berries to cut through the richness
For a seasonal autumn variation, incorporate a thin layer of spiced poached pears between the cookies and cream. In summer, try adding a whisper of lemon zest to the mascarpone for brightness.
The beauty of speculoos tiramisu is that it welcomes personal interpretation. Make it yours by adjusting the coffee strength, playing with the spice balance, or even incorporating a splash of your favorite liqueur into the soaking liquid. Remember, the best desserts aren’t just eaten—they’re experienced. Trust your senses and let this modern classic transport you to a place where Italian elegance meets Belgian comfort. ✨