Thursday, July 19, 2012

Speculoos Tiramisu

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Up until I'd moved to Belgium a few years ago, I had never before  heard of Speculoos biscuits. I was surprised when one day a couple of Belgian friends invited me to their home over dinner and some Speculoos Tiramisu.
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Me: "Specu-what tiramisu you said?"
Friend: "Speculoos!... Wait wait, are you telling me you don't know what it is?" 
Me: "Well yeah, I've never heard of specu-whatever before, but it sure does sound like a cough syrup to me!" 
Friend: "Ha Ha! SPE-CU-LOOS!! Oh well, you'll see when we get home, but I've got to stop for some eggs first..." 
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And I saw... And I tasted... And I ate... Then ate some more... And my God was I in love!
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Now mind you, I have not a sweet-tooth at all, oh no Sir! But THAT tiramisu almost converted me. I mean how would it not? Layers of creamy rich mascarpone and those sweet, brown, espresso-y, boozy biscuits! (the booze I tell you!).


Speculoos have the kind of spice blend that takes you back to when you were eight, waking up under warm blankets on a white Christmas morning, and realizing, IT'S CHRISTMAS MORNING!
I know, I know, we're in the middle of freakin' July and I'm talking about Christmas and snow, but this how I feel when I eat those biscuits. 
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So I've got five words for you... GO.BUY.THOSE.COOKIES.NOW.  
And make this tiramisu, because trust me, it is well worth it.


Speculoos tiramisu:

This dish contains raw eggs. Please make sure you use the freshest eggs you can find.

Makes 6 servings
  • 250gr / 8.8oz of mascarpone
  • 80gr / 2.8oz of caster sugar(you can go up to 100gr/3.5oz if you like your desserts to be on the sweeter side)
  • 4 eggs, separated
  • 40 Speculoos biscuits
  • 200ml / 1 cup of strong coffee
  • 1 tablespoon of Amaretto liqueur
  • Unsweetened powdered cocoa 
In a bowl, cream the mascarpone with a whisk until soft. Add the egg yolks and sugar then whisk again until the sugar has dissolved. 
In a separate bowl, beat the whites until stiff. It is very important that the bowl you use for the egg whites is absolutely clean with no trace of grease or water (impurities will keep them from rising).
With a spatula, slowly incorporate the egg whites to the yolks careful not to break the pretty bubbles of air you worked hard on putting in the whites.
In a deep dish, combine the coffee and the Amaretto liqueur in which you dip briefly each speculoos cookie, and form a first layer in you serving dish/es.
Top with a generous layer of the mascarpone mixture. Repeat one more time, or until both components are used up.
Refrigerate for at least 4 hours before serving.
To serve: sift some cocoa powder on the surface of the tiramisu and enjoy! (please do not do this before serving, otherwise the powder will absorb humidity and become pasty... and we don't want that, ok?)


Match made in heaven: Tiramisu with the finest espresso shot you can get your hands on.

4 comments:

  1. Replies
    1. You should try this recipe! it's so simple and easy!

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  2. Yummm Yummm ~~ Wow..I love tiramisu and I've tried making them with different ingredients before. I should definitely try this one !

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    Replies
    1. Thank you Khine!! If you're a fan of tiramisu, I then seriously recommend this version of it!! You'll love it I'm sure!

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