If you like tiramisu, today you'll discover a new version of this classic dessert that will make you fall in love from head to toe: these tiramisu cups with speculoos cookies they blend the aroma of coffee with crunchy, spiced Lotus cookies, and the coming together of all their flavors in your mouth is, as its name seems to say, quite a spectacle.
Surely on many occasions you've been served a coffee with a Speculoos cookie (Lotus cookies), And its caramelized, cinnamon flavor pairs so well with coffee! Hence the success of this updated version of the traditional tiramisu, which you know has a coffee base, since each and every one of its ingredients is a winner.
I hope you really enjoy these desserts that we serve in glasses, but that You can also serve in mini-cocottes or ramekins.
The success of Speculoos cookies
Speculoos have become popular around the world for their texture super crispy and its wonderful aroma: it combines a peculiar caramel flavor combined with a great quantity of spices. In its blend of spices you find a large amount of cinnamon, a good pinch of nutmeg and nail, and are also present the cardamom and white pepper.
Here, we associate Speculoos cookies with the Lotus brand, and while some say they aren’t 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% fat)
- 200 g powdered sugar
Preparation
- Heat a saucepan of water over low heat. In a stainless steel or glass bowl, add the egg yolks and half of the sugar. Set the bowl over the saucepan and cook the yolks and sugar over a water bath until the mixture has thickened, stirring constantly. This takes about 10 minutes.
- Remove the bowl from the saucepan and let the mixture cool for 15 minutes.
- Pour the mixture into the bowl of the stand mixer scraping well with a silicone spatula and attach the whisk attachment. Add the mascarpone and mix at speed 2 until well incorporated. Set this cream aside.
- Thoroughly clean the whisk attachment and put the whipping cream in another bowl of the stand mixer. Beat with the whisk on high speed (8) until you see soft peaks form.
- Gradually add the remaining sugar while continuing to beat, until you see stiff peaks form.
- At that point, turn the speed down to the lowest setting (1) and start adding the mascarpone mixture little by little, until you see that both mixtures are well combined. Set aside in the refrigerator.
- With your KitchenAid espresso machine, prepare 400 ml of coffee and set aside.
- Prepare the dessert cups as follows:
- Place a tablespoon of mascarpone cream at the bottom of the cups, glasses, or ramekins.
- Dip the speculoos cookies in the coffee and carefully place them on the mascarpone cream.
- Place a second layer of mascarpone cream and add another layer of cookies.
- Add a final layer of mascarpone cream and place it in the fridge, so it can rest and firm up for at least 6 hours.
- Garnish with crushed cookies and halved fresh strawberries.
Notes
- If it's more convenient, you can put the mascarpone cream in a piping bag to pipe it into the glasses or cups.
- Tiramisu (in any of its versions) is a very eye-catching dessert that deserves to be served in glass containers so the different layers can be appreciated. You can use stemmed glasses, medium glasses, or the small jars from the yogurt maker. A very interesting option is to use storage containers with lids. That way, in the very unlikely event that any little jar is left over, you can always cover it and store it in the fridge.
- If you're looking for dessert and ice cream cups, we have two classic and elegant models from Bormioli Rocco: the classic wavy goblet and the wide low cup. Both work well for desserts and cocktails.
