Hello tiramisu lovers, it’s been a while since my last recipe here, but I haven’t left you, I was just spending some time thinking of anything new (well, new for this tiramisu blog) I could possibly make for you to taste and here is the solution: tiramisu speculoos. If you have never tried these wonderful Belgian shortcrust biscuits you definitely should. They use ammonia as leavneing agent and are spiced with cinnamon, nutmeg, cloves, ginger, cardamom and white pepper.
So this time we’re going to cheat on our savoiardi biscuits (well, it wouldn’t be the first time anyway, remember the tiramisu sponge cake recipe?). But as some people say, if you have to cheat, do it right, or do it… twice (but this STRICTLY applies to cooking, ok?), so here you have not one but two tiramisu recipes with speculaas.
The first one is for six people, and will be served in indiviual cups.
The first tiramisu speculoos recipe is for all the low calories junkies out there (the rest of us can read on…). This recipe tiramisu has perhaps a less intense taste (Greek yogurt is not mascarpone after all) but believe me, it’s still fabulous, so there you go.
3 egg whites
1 egg yolk
½ cup of instant coffee, lukewarm
125gr Greek yogurt
60gr sugar
10-12 savoiardi biscuits, broken in half
4-5 speculoos, crumbled
Directions:
In a bowl, work the yolk with the sugar until pale, then add the yogurt and mix all with a wooden spoon.
In another bowl whip the whites until firm and put the two creams together.
And now… the layers. Cover the bottom of the dessert cups with cream then sprinkle some crumbled speculaas biscuits, dip the savoiardi in the coffee and add two halves. Start again with a second layer, which should be enough. Finish with speculoos crumbles and put in the fridge. Six hours will be enough (but overnight will be better) before serving.
And the second one is the real deal. In this case, as we use a higher proportion of speculoos, we’ll need less sugar than in the classic tiramisu recipe. Also, there are more whites than yolks, to make the cream lighter.
The ingredients here are for four individual cups:
250gr mascarpone
3 eggs, yolks and whites separated
2 heaped tablespoon cane sugar
About 20 speculoos
One cup of instant coffee
Cocoa powder for dusting and dark chocolate flakes.
Loosen the mascarpone with a fork.
Mix 2 yolks with the sugar until pale, then add the mascarpone, and mix with a wooden spoon or a whip until you get a smooth cream.
Whip the whites until firm and gently add them to the cream.
Now you know the rest: quickly dip the speculoos in the lukewarm coffee, then add one layer of cream, and one of biscuits then dust with cocoa and cover with dark chocolate flakes.
Tiramisu Speculoos ladies and gentlemen.
Tiramisu Speculoos