When the most famous Italian dessert meets some Belgian guys, here is the result! Delicious and easy to make, follow the recipe's directions and make the best tiramisu you have ever eaten! This Belgian-style tiramisu made of Biscoff cookies (known as speculoos in Belgium) soaked in coffee, arranged in layers, and filled with a cream made with mascarpone and eggs.
AuthorAudreyCategoryCooking/baking with CoffeeDifficultyIntermediateFirst, make the coffee, then add the Amaretto to the coffee. Set aside and let it cool down,
Separate egg whites from yolks,
Take a bowl and beat the egg whites until stiff. When ready, set aside,
In another bowl, whisk the egg yolks with the sugar and the vanilla extract until pale and smooth, 3 to 5 minutes.
When ready, add mascarpone cheese. Whisk the cream slowly with the electric mixer.
Now gently fold the stiffened egg whites into the mixture. Slowly mix by hand until it's smooth and creamy,
Dip the Biscoff cookies quickly into the coffee. IMPORTANT! Cookies should not absorb too much coffee; otherwise, your tiramisu will turn out too soggy. Place the first layer in the bottom of a glass (2 or 3 soaked cookies). Then place a layer of the creamy mixture. Then repeat cookies and the creamy mixture.
Finally, you can sprinkle with cocoa powder if you want or add a soaked Biscoff cookie on the top,
Let rest at least 12 hours in the refrigerator before serving (you can make the tiramisu the day before, let it rest all night long in the fridge).
Notes:
How to go back to the "traditional" tiramisu when you know this one? Impossible! It's one of my favorite desserts, without hesitation!
Patience pays off, it gets better if you let it rest for a day or two!!!
Ingredients
Directions
First, make the coffee, then add the Amaretto to the coffee. Set aside and let it cool down,
Separate egg whites from yolks,
Take a bowl and beat the egg whites until stiff. When ready, set aside,
In another bowl, whisk the egg yolks with the sugar and the vanilla extract until pale and smooth, 3 to 5 minutes.
When ready, add mascarpone cheese. Whisk the cream slowly with the electric mixer.
Now gently fold the stiffened egg whites into the mixture. Slowly mix by hand until it's smooth and creamy,
Dip the Biscoff cookies quickly into the coffee. IMPORTANT! Cookies should not absorb too much coffee; otherwise, your tiramisu will turn out too soggy. Place the first layer in the bottom of a glass (2 or 3 soaked cookies). Then place a layer of the creamy mixture. Then repeat cookies and the creamy mixture.
Finally, you can sprinkle with cocoa powder if you want or add a soaked Biscoff cookie on the top,
Let rest at least 12 hours in the refrigerator before serving (you can make the tiramisu the day before, let it rest all night long in the fridge).
