- 350 g Speculoos cookies
- 1 Kg mascarpone cheese
- 5 eggs
- 150 g sugar
- almond liquor
- 1 cup of hot coffee
- cocoa powder
I like all desserts, but Tiramisu is in my top 3 and I could say that maybe is my favourite dessert, in Italy there are as many tiramisu recipes as families and always our favorite will be the one made by our mother or our best friend, but if you are not Italian and no one close to you can cook the wonderful Tiramisu and you want a simple and delicious recipe you can try with my Tiramisu recipe. Made exclusively with mascarpone and eggs as main ingredient.
Last year I opened a bakery in Basel and this was one of the star desserts 😉
The origin of this recipe is a mystery and many attribute themselves the recipe, even some from the United States! Some say that it was created in the 17th century in honour of the Grand Duke of Tuscany, others say that the origin is in the 19th century in Turin as a gift to the Italian Prime Minister Camillo Benso and others that it was a dessert created to energise the prostitutes of Treviso. The creator seems to have been Speranza with her Imperial Cup in 1950 in a restaurant in Treviso, but the name Tiramisú was used for the first time in 1970 in the Beccherie restaurant. The classic tiramisu is made with savoiardis but what if we exchange them for some Belgian Speculoos cookies? You won’t be able to resist even if you’re not a tiramisu fan.
Here you have my Tiramisu recipe that I made so many times for my family, friends and in restaurants.
Instructions to make Speculoos Tiramisu:
- Make a cup of coffee and pour a good squirt of almond liquor on it. The coffee must be very hot.
- In a container cover the bottom with a layer of Speculoos cookies and wet them with the mixture of coffee and liquor with the help of a spoon, put another layer of Speculoos cookies and repeat the operation.
- Separate the egg whites from the yolks and beat egg whites until they are stiff.
- In another bowl beat the yolks with the sugar with the whisk at high speed.
- Once the sugar is well mixed with the yolks, add the mascarpone cheese and continue beating with the whisk until a you get a homogeneous mixture. Then add another squirt of almond liquor and beat until is well mixed.
- Add the meringue to the mascarpone mixture and mix with the mixer slowly for some seconds and later at full speed during some seconds until you get a compact mixture.
- Pour half of the cream on the cookie layer.
- On top put another layer of cookies, wet it with the coffee and almond liqueur mixture, add another layer of cookies and repeat the operation.
- Pour the rest of the cream again.
- Let it rest for at least 24 hours in the fridge and cover the container tightly so that it does not take on any smell from the fridge.
- Sprinkle pure cocoa powder with a strainer on the last layer of cream just before serving, I have also added some crunchy dark chocolate muesli from Emma’s Müesli
- Speculoos cookies are typical Belgian cookies, you can find them in Belgian and French supermarkets and you can also use the Lotus brand coffee cookies that are sold in most supermarkets all over Europe. I usually make it with little square biscuits thicker than the ones from the photos of the recipe but due to borders closure I could only find these in the supermarket close to my place.
- I recommend using a good mascarpone cheese, which is creamy so that the tiramisu is more consistent.
- Tiramisu is best if it is left to rest for at least 24 hours before serving and even 48 hours.
- You can use whatever almond liquor, the one I am used is Disaronno and the cocoa must be pure.
- I recommend sprinkling the cocoa when it is being served.
- For this recipe I have used 10 Weck containers of 290 ml, but you can use other containers and also a large container.
- You can also freeze the Tiramisus.