Ingredients
Mascarpone Cream
- 4 large Egg Yolks (at room temperature, preferably pasteurised)
- 80 grams Brown Sugar
- 120 grams Biscoff Spread (or cookie butter spread)
- 250 grams Mascarpone
- 1/2 teaspoon Cinnamon or Speculoos Spices (optional)
- 1 pinch Fine Table Salt
- 240 ml Heavy / Thickened Cream (min 30% fat content)
Assembly
- 500 grams Speculoos / Biscoff Cookies
- 180 ml Freshly Brewed Coffee
Instructions
- Prepare Baking Dish: Select a 21 x 29 cm (8 x 11 inch) baking dish and set it aside for assembling the tiramisu.
- Cook Egg Yolk Mixture: Place a large bowl over a saucepan with simmering water (double boiler method). Combine egg yolks and brown sugar in the bowl and whisk continuously for 3-5 minutes until the mixture nearly triples in volume and turns pale beige. Remove from heat carefully as the bowl will be hot.
- Add Biscoff and Mascarpone: Whisk the pre-melted Biscoff spread into the egg yolk mixture. Then, incorporate the mascarpone cheese, stirring until smooth. Add cinnamon or Speculoos spices and a pinch of salt, mixing thoroughly.
- Whip Cream: In a separate bowl or stand mixer, whip the heavy cream at medium to high speed until medium-stiff peaks form.
- Fold Cream Into Mascarpone Mix: Gently fold a small amount of whipped cream into the biscoff mascarpone mixture to lighten it, then gradually fold in the rest until fully combined without deflating.
- Brew Coffee: Brew fresh coffee and pour it into a shallow bowl for dipping the cookies.
- Form First Cookie Layer: Quickly dip Speculoos cookies one at a time into the coffee for 1-2 seconds, then arrange them closely in a single layer at the bottom of the baking dish. Trim cookies if necessary to fill gaps.
- Add First Cream Layer: Spread about half of the biscoff mascarpone cream evenly over the coffee-soaked cookie layer using a spatula.
- Form Double Cookie Layer: Dip cookies again in coffee as before and create two stacked layers of cookies over the mascarpone cream layer to form a double layer, filling the dish tightly.
- Add Final Cream Layer: Spread the remaining mascarpone cream evenly over the double cookie layer, smoothing the surface with a spatula.
- Top with Cookie Crumbs: Crush remaining Speculoos cookies into fine crumbs and sprinkle generously over the top, or optionally dust with cocoa powder for a traditional finish.
- Chill: Refrigerate the assembled tiramisu for at least 6 hours, preferably overnight, to allow it to set and flavors to meld before serving.
Notes
- Ensure egg yolks are at room temperature and preferably pasteurized for safety and better mixing.
- Using a double boiler gently cooks the yolks while preventing scrambling and incorporates air for a fluffy texture.
- Pre-melting the Biscoff spread makes it easier to blend evenly into the mascarpone mixture.
- Dip cookies very briefly in coffee; too long will make them soggy and compromise the texture.
- Chilling the tiramisu overnight improves flavor and ensures it sets properly, making slicing easier.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
