A special holiday dessert! A »something different« tiramisu, in a way of using speculoos biscuits instead of ladyfingers. For those of you who want to know which cookies are those: they are traditional cookies in Netherlands and Belgium. Speculoos biscuits are caramel flavoured cookies with cinnamon and other spices. You can buy them almost everywhere now, especially in this Christmas season. I can hardly imagine a more Christmassy flavoured cookie, so I decided to combine these cookies with a creamy tiramisu.
You can prepare your tiramisu in a glass baking tray, where you will get 8 smaller servings or 6 bigger. But you can also make a dessert cup version, in this case it’s enough for 8 cups.
Procedure is very simple and quick: you will need 30 minutes.
- 150 ml coffee (instant or espresso)
- 320 g speculoos biscuits
- 250 g mascarpone
- 500 ml sweet cream
- 3 tablespoons powdered sugar
- 10 g vanilla sugar or a teaspoon of vanilla essence
- Orange zest (optionally)
- Tablespoon of rum/other liquor
- Raw cocoa powder
Prepare the coffee. Meanwhile, whip the sweet cream. Add mascarpone, powdered sugar, rum, vanilla sugar or essence, and orange zest, if you wish. Mix thoroughly to get a homogenous mixture.
Dip the cookies into coffee and put them in glass baking tray. When the bottom is covered, crush the remaining cookies and mix the crumbles with the rest of the coffee. Mix so the crumbles soak.
Spread half of the cream on the cookie bottom. Covered with cookie crumbles and then spread the remaining cream.
Sprinkle with raw cocoa powder.
The procedure of making tiramisu dessert cups is the same, except you don’t use whole cookies in the bottom, only cookie crumbs, mixed with coffee. The layers stay the same.
Have a merry and sweet New Year’s Eve!