Tiramisu | Speculoos

by Eddy Van Damme on July 9, 2012

 

 

Mascarpone cream/mousse is very delicious when combined with the complex flavor of speculoos (speculaas). For desserts which nod to Tiramisu, I make ladyfingers containing speculoos spices. Not necessarily a true authentic way of making tiramisu, but delicious nonetheless.

On speculoos / speculaas, recently several books have published recipes for these cookies containing nothing more than cinnamon as the only spice. Authentic speculoos is much more complex and much more delicious when made with a true speculoos spice blend. I suggest you to try the spice blend below in your own speculoos recipe. In On Baking 3, a good recipe for speculoos cookies is found on page 341.

Assembly 

1. Prepare ladyfingers

2. Prepare moistening syrup, when cooled moisten ladyfinger cake and place in glasses /rings/molds

3. Prepare mascarpone cream and fill glasses alternating with moistened ladyfinger cake.

4. Decorate with speculoos cookies/chocolate/sugared and toasted almonds and cocoa powder

 

Mascarpone cream for Tiramisu

Yield: 10-12 servings

8 Egg yolks 8
4 oz Water 120 ml
6 oz Extra fine granulated sugar 180 g
4 Gelatin leaves (optional*) 4
16 oz Mascarpone cheese 480 g
2 tsp Vanilla extract (Optional) 10 ml
12 oz Heavy cream 360 g

If using this cream to fill in verrines (glasses) gelatin can be omitted.

  1. Place gelatin leaves in very cold water and set aside.
  2. In a cold bowl whisk heavy cream to very soft ribbon consistency. 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 measured 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. Remove the gelatin leaves from the water and squeeze well to remove excess water. Whisk the gelatin into the yolk mixture. Add the mascarpone cheese and vanilla extract and whisk smooth.
  5. Add the soft whipped heavy cream and gently fold into the above using a spatula. Fill into the mold immediately.

 

Moistening syrup for ladyfingers

4 oz Extra fine granulated sugar 120 g
4 oz Water 120 ml
2 tsp Instant coffee 10 ml
1.5 oz Amaretto 45 ml

 

  1. In a non reactive saucepan bring to a boil sugar and water. Remove from heat and add instant coffee. Let cool.
  2. Add liquor.
  3. Brush the syrup heavily on the ladyfingers, they should be thoroughly moistened.

Speculoos Flavored Ladyfinger batter

4.5oz All purpose flour 135 g
6 Egg yolks, large 6
1 tsp Vanilla extract 5 ml
6 Egg whites, free of yolk traces! 6
3.5oz Extra fine granulated sugar 115 g
0.33 oz Speculoos spices from below 7.5 g

Speculoos Spices (My uncle’s blend)

1 oz Cinnamon 30 g
0.25 oz Cloves, ground 6 g
0.33 oz Ginger, ground 7.5 g
0.33 oz Cardamom 7.5 g
0.12 oz White pepper 4         g

 

  1. Combine ingredients and store airtight.

 

 

1.            Set oven at 420°F (210°C).

2.            Prepare 1 baking sheet with parchment paper and set aside. If piping the ladyfingers prepare a piping bag fitted with a baking tip slightly smaller than ½ inch (1 cm).

3.            Sift flour and spices twice and set aside.

4.            Whip egg yolks and vanilla on high until a thick ribbon forms and the color is pale, at least 8 minutes. Set aside.

5.            In a separate and immaculately clean bowl whip egg whites and sugar to a very stiff consistency (as seen in the picture). Remove from machine.

6.            With a spatula stir the meringue around to make it smooth and homogenous. (Since they do not contain flour or egg yolk yet, they will not fall)

7.            Quickly scrape the whipped yolks to the meringue and fold gently with a spatula until almost completely mixed together. Some yellow streaks may remain.

8.            Gently fold the sifted flour into the mixture taking care not to overfold.

9.            Place in the piping bag and pipe into long fingers or spread evenly onto two baking sheets.

10.            Dust with powdered sugar and let sit for a minute. Dust a second time and place in the oven until golden brown, about 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

24 comments on “Tiramisu | Speculoos

  1. Speculoos cookie is my favorite crust for cheesecakes, so I’m sure the spices will work so well in the tiramisu. Brilliant idea! Can’t wait to try!

  2. Nicholas Anetselis on said:

    Hello Chef, Speculoos tiramisu sounds different and delicious. I’ll tottally make it.

  3. Chef, can we prepare mascarpone cream a day or two in advance?

  4. Well, you do add the hot sugar/gelatin mix to the raw eggs. I don’t know how much that really cooks the eggs thoguh. For myself, I was not concerned but I did let my pregrant friend know that there were raw eggs. Do you eat raw cookie dough? I think most people do, I know I do, so it is really no different.

  5. Eddy Van Damme on said:

    Brandon, no raw eggs remain using this way of preparing. When eggs are cooked to 165°F (74°C) harmful bacteria which could be present, is killed. In the United States alone (where eggs and chickens are refrigerated), it is estimated that nearly 10,000 people a year lose their life due to food poisoning. Knowing that, I prefer to prepare food in a safe manner.

  6. Hey chef eddy, how are you doing? Nice dessert… I will see you around when I am at the culinary side taking my classes there. Later chef eddy….

  7. Diana Wallace on said:

    One of my favorite’s! Great job Eddy!

  8. Adrienne D. Clayton on said:

    I so loved this recipe, I immedieatly to make it for my family! Thanks 4 sharing!

  9. Vittoria Cacciola on said:

    I made it twice. The first time, I forgot the whipped cream and realized that it was jiggling, so I added it and mixed it together in the cup. It still worked out fine. Everyone liked it.
    The second time I made this, I remembered to add the whipped cream in this time . I put the chocolate in the bottom of the cup and used the speculoos cookies instead of the lady fingers. I did this because I had so many cookies left over.

  10. Vittoria Cacciola on said:

    I made this recipe twice. The first time I did this I forgot to add the whipped cream. I had to add the whipped cream to the cheese in the glasses. It still tasted good. The second time I made this I put chocolate ganche on the bottom of the glasses and used the speculoos cookies instead of the ladyfingers because I had so many cookies left. Thank You for sharing.

  11. Ashly Willis on said:

    With all the spices in the speculoos cookie, I can imagine it complementing it really well.

  12. Patchanittha Srikhum on said:

    Besides the great taste, this tiramisu looks very modern. Well presentation.

  13. valerie alexander on said:

    I wasnt a fan of tiramasu but im a big fan of this dessert. thanks chef eddy

  14. savanna cunningham on said:

    Im huge fan of speculoos cookies and not of tiramisu. But this sounds amazing!

  15. kimberly watson on said:

    My husband says these are the best cookies he has ever had, and I agree! It tastes Even the texture on top looks like something that you would find in a french bakery.

  16. Nicholas Pringle on said:

    The presentation itself makes you want to find out more about the dessert. My Fiance’ will love this.

  17. Brenda Mata on said:

    tiramisu is just so delicious. dont know if its because of all the liquors or just all the ingredients mixed together but i know on one of my days off I will make this.

  18. Peter Tham on said:

    Have not been a fan of speculoos but as a base for tiramisu, that sound like a great idea.

  19. Fatima Biskar on said:

    This is one of my favorite desert . I do love tiramisu especially the one falavored with coffee extract. emm deliceux .

  20. Andrea Angulo on said:

    This is the greatest dessert in a cup i have ever tried that and the presentation is great….. my favorite part is the cream so the ratio of cream to crust (lady fingers) is beyond words.

  21. Adriana Ordonez on said:

    WAUUU so delicious!!!! And the presentation in a glass is amazing specially in a martini glass. In the other hand, the taste of the coffee liqueur in the pieces of the cake gives to the dessert a great flavor because you can feel the liqueur, but it is a good sensation in the mouth, not an alcoholic dessert.

  22. Steven Foutain on said:

    As a culinary student, I’m not much into desserts, but after doing this dessert and the way my mind works I feel it was so rich and creamy. That it would compliment a nice Alfredo Pasta and the Tiramisu with Mascarpone cream would be great followed up by a cappuccino, because of the coffee bean.

  23. John Foisy on said:

    I will try this recipe using an a almond or orange liquor in place of the vanilla. Thanks Chef Eddy ,this is a delightful dessert and I have never seen tiramisu made the same way.

  24. Margaret Flores on said:

    Thank you for sharing your uncle’s recipe for Speculoos Spices blend. I’m enjoying my chocolates class : ) (yummy!) but that kitchen just isnt the same without you at the helm! I MISS CHEF EDDY! I will try to get in your class next semester!! : ) Best wishes!

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