speculoos tiramisu (with lotus biscuit) easy recipe
This Speculoos Tiramisu, also known as Lotus Biscoff Tiramisu, offers a delicious twist on the classic Italian dessert.
Perfect for a quick evening treat or a satisfying kids’ snack, its rich, creamy layers combined with caramelized biscuit flavors make it an irresistible choice for any occasion.
Speculoos tiramisu delightful dessert
I know that not everyone likes to stray from the traditional tiramisu recipe, but between these caramelized-flavored cookies dipped in strong coffee and the unique sweetness of Italian mascarpone cheese, you will be won over.
Personally, I really like any recipe that uses speculoos, these crunchy dry biscuits with the captivating taste of cinnamon and the irresistible crunch of vergeoise.
So today with this recipe, this Italian dessert Tiramisu, takes on a Belgian look, after replacing the ladyfingers with speculoos.
A dessert presented nicely in verrines for individual versions.
Otherwise, place it in a large, deep dish and deep in it with a spoon.
Of course, you can’t choose better than tiramisu, it’s the perfect dessert, the easiest dessert to prepare.
No need to light the stove or spend hours concocting the most presentable and delicious dessert.
what is a tiramisu ?
Classic tiramisu is a coffee-flavored Italian dessert made with ladyfingers soaked in coffee and rum, topped with a cream cheese: mascarpone, and sprinkled with cocoa powder.
Being Muslim, I was only able to enjoy tasting this dessert when I prepared the alcohol-free version of tiramisu, which is a real delight.
you will love this tiramisu
If you have never tasted tiramisu, I tell you that you have missed the best dessert in the world.
And if you like tiramisu, this version with speculoos has everything to please you.
- It’s a no-cook and easy-to-make dessert,
- It can be prepared in 5 easy steps
- We only need 5 ingredients and 1 optional extra
- This revisitation of the traditional tiramisu where we use speculoos instead of biscuits with a spoon, is absolutely worth trying.
Even if there is the version of tiramisu without eggs, but I find that the creamy and silky light cream of the mascarpone whipped with the egg yolk mixture and aerated with the beaten egg whites is a real treat.
And the addition of speculoos biscuits gives a comforting taste, with its light caramel flavor.
This is a recipe to absolutely share with friends or just your family!
Ingredients for Lotus Tiramisu
- Mascarpone (500 g) : This creamy Italian cheese gives tiramisu its signature rich and smooth texture. Substitutes like cream cheese or ricotta exist, but they lack the authentic taste.
- Eggs (5, at room temperature) : Essential for creating a light, airy texture when whipped. Room temperature eggs blend more easily and create a stable cream.
- Powdered Sugar (5 tbsp) : Dissolves quickly and evenly into the mascarpone mixture. Use plain powdered sugar, not icing sugar (which contains starch) and not granulated sugar (which won’t dissolve properly).
- Speculoos (1 packet, e.g., Lotus Biscoff biscuits) : These spiced caramelized cookies replace ladyfingers, giving the tiramisu a warm, slightly crunchy flavour. Widely available under the Lotus Biscoff brand in many countries.
- Strong Coffee (300 ml, very strong) : Used to soak the Speculoos biscuits. Its bitterness balances the sweetness of the mascarpone cream and biscuits.
- Cocoa Powder (1 tsp, unsweetened) : Sprinkled on top before serving. Bitter cocoa enhances the contrast of flavors and gives the tiramisu its classic finish.
how to make this lotus biscoff tiramisu ?
1- Separate the Eggs:
- Separate yolks and whites.
- Place yolks in a large bowl and whites in a smaller one for whipping later.
2- Whisk Yolks and Sugar:
- Whisk yolks with sugar until pale and smooth, ensuring sugar crystals dissolve completely.
- Proper whisking prevents sugar from absorbing egg white moisture, which can ruin the cream’s texture.
3- Loosen Mascarpone:
- Lightly whisk mascarpone to soften it.
- Mix it into the yolk-sugar mixture until fully combined.
4- Whip Egg Whites:
- Beat egg whites until stiff peaks form.
5- Incorporate Egg Whites:
- Fold the whipped egg whites into the mascarpone mixture in three batches using a spatula.
- Gently fold without overmixing to keep the mixture airy and firm.
6-Dip Biscuits in Coffee:
- Quickly dip Speculoos biscuits in strong coffee.
- Line the bottom of a dish or individual glasses with the soaked biscuits.
7- Layer the Dessert:
- Add a layer of mascarpone mixture over the biscuits.
- Repeat the process: a layer of biscuits, followed by mascarpone cream.
- Repeat once more for three layers total.
8- Chill the Tiramisu: Refrigerate for at least 8 hours for the best texture and flavor.
9- Final Touch: Before serving, dust the top generously with bitter cocoa powder.
Pro Tips for Success
- Don’t over-soak the biscuits – Dip the Speculoos biscuits very briefly in coffee. They should be moist but not soggy; otherwise, they’ll fall apart and make the tiramisu watery.
- Chill for at least 4 hours – Tiramisu needs time to set. The longer it chills (ideally overnight), the cream layers firm up and the flavors meld beautifully.
- Use unsweetened cocoa powder – Sweetened cocoa can make the dessert overly sugary. A dusting of bitter cocoa balances the caramelised sweetness of the Biscoff biscuits perfectly.
- Use room-temperature mascarpone and eggs – This ensures a smoother, lump-free cream mixture.
- Prepare in advance – This dessert actually tastes better the next day, making it an ideal make-ahead treat for gatherings.
Serving Suggestions
- Choose your style – Serve in elegant glass cups, mason jars for a rustic look, or a large dish if you’re making it for a crowd.
- Add a finishing touch – Garnish with crushed Lotus Biscoff biscuits, a dusting of extra cocoa powder, or a swirl of whipped cream for a bakery-style presentation.
- Perfect pairings – Enjoy with a hot espresso, cappuccino, or hot chocolate to complement the dessert’s rich and creamy flavour.
- Make it festive – Add a drizzle of caramel sauce or a sprinkle of cinnamon for holiday gatherings.
Frequently Asked Questions about Lotus Biscoff Tiramisu
– Can I make tiramisu without eggs? Yes! You can prepare a no-egg version by whipping heavy cream with mascarpone and sugar instead of using eggs. It will still be creamy, just slightly less airy.
– Can I replace mascarpone with cream cheese? You can substitute mascarpone with cream cheese, but the flavour will be tangier and less rich. If possible, mix cream cheese with a little heavy cream to mimic mascarpone’s smooth texture.
– Is Biscoff tiramisu kid-friendly? Yes, if you make it without alcohol and with decaf coffee (or swap coffee for hot chocolate). This makes it a safe, delicious treat for kids.
– Can I make Lotus tiramisu ahead of time? Absolutely. In fact, it tastes better the next day! Prepare it a day in advance, cover it, and keep it in the fridge until serving.
– How long does Biscoff tiramisu last in the fridge? It keeps well for up to 3 days in the refrigerator. After that, the biscuits may become too soggy.
– Can I freeze Biscoff tiramisu? Yes, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
– What can I use instead of coffee? If you don’t want to use coffee, try dipping the biscuits in hot chocolate, chai tea, or even warm milk for a milder flavor.
– Is this recipe suitable for vegans? Not as written, but you can make it vegan by using dairy-free mascarpone alternatives, plant-based cream, and vegan speculoos biscuits.
– Can I make this tiramisu in one large dish instead of cups? Yes! Simply layer everything in a large rectangular dish. It’s great for parties or family gatherings.
Lotus biscoff tiramisu (with speculoos)
- Total Time: 20 minutes
- Yield: 6
Description
This tiramisu with speculoos, or lotus biscoff tiramisu is a gourmet and delicious revisit of traditional tiramisu.
Ingredients
- 500 g mascarpone
- 5 eggs
- 5 tbsp powdered sugar
- 1 packet speculoos
- 300 ml very strong coffee
- 1 tsp cocoa powder
Instructions
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Whisk the yolks and sugar until the mixture whitens.
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Add the mascarpone and mix.
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Beat the egg whites until very stiff and gently add to the mixture.
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Dip the biscuits in the coffee and line the bottom of a dish or individual glasses.
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Cover with a layer of mascarpone/egg mixture,
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place another layer of biscuits and cover with a second layer of mascarpone. And start the operation again one last time.
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Place in the refrigerator for at least 8 hours.
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Before serving, sprinkle with cocoa.
- Prep Time: 20 min
- Category: Desserts
Nutrition
- Serving Size: 1
- Calories: 340 kcal
