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A clear tumbler filled with speculoos tiramisu topped with cocoa powder and a Lotus biscoff cookie.

Speculoos Tiramisu

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Enjoy a twist on a classic Italian dessert! Speculoos Tiramisu features the irresistible flavor of speculoos cookies with the indulgence of creamy tiramisu.


Units Scale
  • 3 large eggs, room temperature
  • 1/2 cup (100g) sugar
  • 250g mascarpone cheese, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 tsp salt
  • 2030 speculoos cookies (i.e. Lotus Biscoff cookies or any other brand)
  • 1/2 cup brewed coffee (125 ml)
  • 23 tablespoons unsweetened cocoa powder


Set aside 4 short glasses or ramekins.

  1. Separate the eggs. The yolks and the whites of the eggs should be placed in two separate mixing bowls (large bowls). 
  2. Add the sugar to the egg yolks and whisk until the mixture becomes pale and slightly foamy, about 5 minutes. Add the mascarpone and vanilla, whisk until mostly incorporated and set aside.
  3. Add the pinch of salt to the egg whites and whisk, using electric mixer on medium-high, until stiff peaks form.
  4. Fold a quarter of the whisked egg whites into the egg yolk-mascarpone mixture. In three more equal batches, gently fold in the remaining egg whites. Stop mixing once incorporated, be gentle! You’re looking for a fluffy mixture. 
  5. Lightly dip the speculoos cookies in the brewed coffee. 
  6. Building the tiramisus: At the bottom of each glass, start with a layer of cookies. Then a layer of the mascarpone cream, followed by another layer of cookies, and then mascarpone again. The top layer should be mascarpone cream.
  7. Refrigerate the tiramisu for at least 3 hours. Dust with cocoa powder before serving. Enjoy!


  • You can use any sort of speculoos cookies for this recipe. Freshly baked varieties and store-bought ones vary slightly in flavor, but not so much that you wouldn’t be able to switch between them as needed.
  • Make sure to properly separate the eggs!
  • Be gentle when folding the egg whites into mascarpone mixture. Whisking or stirring quickly will deflate the mixture.
  • Dip the speculoos cookies into the coffee quickly; don’t leave the cookies in the coffee too long.
  • Prep Time: 20 minutes
  • Chill time: 3 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: French
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