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Tiramisu with Biscoff (Speculoos) Cookies
Tested by Imperial Sugar
Chef Eddy Recipe
Tiramisu with Biscoff (Speculoos) Cookies
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You can use store-bought of homemade Speculoos Cookies. Either way, they bring a crunchy texture with a caramelized flavor to this traditional tiramisu recipe.

Prep time
Bake/Cook time
6 - 8 servings
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Tiramisu with Biscoff (Speculoos) Cookies
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
6 - 8 servings




  1. Biscoff style (Speculoos) cookies need to be baked and ready before starting with tiramisu cream. Set aside 6-8 serving glasses to serve tiramisu.
  2. In a cold bowl whisk heavy cream to thick and mousse like consistency but still pourable. Absolutely do not whip to a peak! Set aside.
  3. Fill a saucepan with a small amount of water and bring to a boil and then turn to a low simmer.  In a bowl whisk together egg yolks and water. Add sugar and whisk well. Place the bowl over the simmering water and whisk constantly until the yolk mixture reaches at least 165°F (74°C). Remove from heat.
  4. Add mascarpone cheese and vanilla extract and whisk smooth.
  5. Add soft whipped heavy cream and gently fold into above using a spatula.
  6. Crush speculoos cookies into bite size pieces and sprinkle a generous layer on bottom of glass. Fill mascarpone cream into the glass nearly halfway.
  7. Sprinkle a second layer of crushed speculoos and cover with remaining mascarpone cream.
  8. Place in refrigerator and allow to firm.
  9. Decorate with additional speculoos and perhaps chocolate decoration and cocoa powder.
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