If you like tiramisu, today you will discover a new version of this classic dessert that will make you fall in love from head to toe: these tiramisu cups with speculoos biscuits mix the aroma of coffee with crunchy and spiced Lotus biscuits, and the meeting of all their flavours in the mouth is, as its name seems to say, quite a spectacle.
Surely you have been served a coffee with a Speculoos biscuit (Lotus biscuits) on many occasions, and their caramelised and cinnamon flavour goes so well with coffee! Hence the success of this version of the traditional tiramisu recipe, which you know has a coffee base, as each and every one of its ingredients are a success.
I hope you enjoy this dessert, which we serve in glasses, but which you can also present in mini-cocottes or ramekins.
The success of Speculoos cookies
Speculoos have become popular all over the world for their super crunchy texture and wonderful aroma: it combines a peculiar caramel flavour combined with a great amount of spices . In its amalgam of spices you find a large amount of cinnamon , a good pinch of nutmeg and cloves , and cardamom and white pepper are also present.
Here, we relate Speculoos cookies with the Lotus brand, which although some say they are not exactly the same, they do share most of the recipe, flavor and characteristics, and will undoubtedly be ideal for our recipe.
Ingredients (for 4 servings)
- 20 speculoos cookies (you can use Lotus cookies)
- 400 ml espresso coffee
- 250 g mascarpone cheese
- 6 egg yolks
- 190 ml whipping cream (36% mg)
- 200 g icing sugar
Preparation
- Heat a saucepan with water over a low heat. Place the egg yolks and half of the sugar in a stainless steel or glass bowl. Place the bowl on the saucepan and cook the egg yolks and sugar in a bain-marie until the mixture has thickened, stirring constantly. The approximate time is about 10 minutes.
- Remove the bowl from the saucepan and allow the mixture to cool for 15 minutes.
- Pour the mixture into the bowl of the stand mixer, scraping it well with a silicone spatula and attaching the whisk attachment. Add the mascarpone and mix at speed 2 until well combined. Set this cream aside.
- Clean the whisk attachment thoroughly and put the whipping cream into another bowl of the stand mixer. Beat with the whisk attachment at high speed (8) until you see soft peaks forming.
- Gradually add the remaining sugar, continuing to beat, until firm peaks form.
- At this point, lower the speed to minimum (1) and start adding the mascarpone mixture little by little, until you see that both mixtures are well integrated. Store in the refrigerator.
- Using your KitchenAid espresso machine , brew 400 ml of coffee and set aside.
- Prepare the dessert glasses as follows:
- Place a spoonful of mascarpone cream in the bottom of glasses, cups or ramekins.
- Dip the speculoos biscuits in the coffee and carefully place them on top of the mascarpone cream.
- Put a second layer of mascarpone cream and add another layer of cookies.
- Add a final layer of mascarpone cream and refrigerate for at least 6 hours to set.
- Decorate with crushed cookies and fresh strawberry halves.
Grades
- If it is more convenient for you, you can put the mascarpone cream in a pastry bag and dispense it into the glasses or cups.
- Tiramisu (in any of its versions) is a very attractive dessert, which deserves to be presented in glass containers so that the different layers can be appreciated. You can use glasses, medium glasses or the small cups from the yogurt maker. A very interesting option is to use storage containers with lids. This way, in the very unlikely event that there is any glass left over, you can always cover it and store it in the refrigerator.
- If you are looking for glasses for desserts and ice creams, we have two classic and elegant Bormioli Rocco models: the classic wavy glass and the wide low glass . Both are suitable for desserts and cocktails.
