Ingredients
Method
- Prepare an 8 x 11-inch baking dish and set it aside while gathering all ingredients.
- Place a heatproof bowl over gently simmering water, making sure the bowl does not touch the water. Whisk the egg yolks with the brown sugar for about 3 to 5 minutes until thick, pale, and fluffy, then remove from the heat.
- Blend the warmed Biscoff spread into the egg mixture until smooth, then mix in the mascarpone until fully combined.
- Stir in the Speculoos spice blend, if using, along with the salt until evenly incorporated.
- Whip the cold heavy cream to medium-stiff peaks in a separate bowl.
- Fold a small portion of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
- Pour the cooled coffee into a shallow bowl. Dip each Speculoos cookie for 1 to 2 seconds, then arrange them in a single, even layer across the bottom of the baking dish, trimming cookies as needed to fit.
- Spread about half of the mascarpone mixture evenly over the cookie layer using an offset spatula or spoon.
- Create another complete layer of coffee-dipped cookies over the cream.
- Cover the cookies with the remaining mascarpone mixture and smooth the surface into an even finish.
- Crush a few remaining Speculoos cookies into fine crumbs and sprinkle them evenly over the top. You may substitute a light dusting of cocoa powder if preferred.
- Cover the dish and refrigerate for at least 6 hours, or overnight for the best texture and flavor, before slicing and serving.
Nutrition
Notes
This chilled Speculoos tiramisu becomes even more flavorful after resting overnight. The creamy layers and spiced cookie crumbs make every bite rich, cozy, and perfect for sharing.