INGREDIENTS
- 0.9 lbs Speculoos (Biscoff) cookies (400 g)
- 1.1 lbs Mascarpone cheese or cream cheese (500 g)
- 0,5 lbs heavy whipping cream (225 ml) (optional)
- 0,4 cups sugar or sweetener (85 g)
- 3 eggs
- 1 tbsp rum or Marsala (14 ml)
- 1 tsp orange zest
- 1 tbsp cocoa powder
INSTRUCTIONS
- Make a cup of coffee. Set aside to cool to room temperature.
- With the mixer in hand, start whipping the egg whites until you see peaks forming on the surface. While you're whisking away at those whites, gradually sprinkle in about half of the sugar and keep on whisking for another two to three minutes. You'll know it's ready when you've get a nice, sturdy, and glossy mass of egg whites.
- Take the remaining half of the sugar and introduce it to the egg yolks. Give it a good whisking until you get a mixture that's looking all light, fluffy, and a beautiful pale yellow.
- Mix the mascarpone or cream chese into the yolk mixture using a hand whisk or a spoon, adding it slowly, spoon by spoon. Then gently and slowly stir in the egg whites, again using a spoon or spatula.
- Place half Speculoos cookies into the blender. Let them dance in there for just a few seconds – you don't want cookie powder but delightful little cookie chunks.
- Put the blended cookies in a separate bowl and mix them with four tablespoons of coffee to get a wet and soft mixture of cookies and coffee.
- Quickly blend the other half of Speculoos cookies into cookie chunks.
- Mix those coffee-soaked cookies with the ones you've blended. The resultshould be a flawless combination of Speculoos cookies that are part heavenly soaked and part satisfyingly crunchy.
- Load the glasses, cups or a pan with a layer of cookie mixture. Then continue with a layer of tiramisu cream.
- Continue with another layer of cookies, followed by another layer of cream.
- Chill in the refrigerator for at least four hours, preferably overnight.
- Sprinkle with cocoa powder, decorate, serve and enjoy :)
Video
NOTES
Ingredients: Use high-quality ingredients, preferably organic, free-range eggs.
Egg yolk separation: Be scrupulous when separating egg yolks and whites.
Egg whites: Whip the egg whites until stiff peaks form.
Egg yolks: As you whisk the egg yolks and sugar together, keep at it until the mixture transforms into a pale, thick concoction that gracefully falls in ribbons when lifted.
Mascarpone: Gently and carefully incorporate the mascarpone cheese into the egg yolk mixture, working in small batches.
Chill before serving: Don't serve tiramisu right after it’s made; it should be chilled before serving in the refrigerator for at least 4-6 hours, preferably overnight. The longer it chills, the better it tastes.
Cocoa at the end: Sprinkle with cocoa powder right before serving.
Substitutions: Use a mixture of cream cheese and whipping cream instead of mascarpone. Pasteurize the eggs if you don't like the idea of eating raw eggs.
Alcohol-free: Skip the rum for an alcohol-free version, and use chocolate powder instead of cocoa.
Enrich it: Add biscoff spread or fruit purees between the layers of cookies and cream.
Other cookies: Use the same recipe with the same procedure for making tiramisu with any cookies you got at hand.
Nutrition
Serving: 1cup | Calories: 696kcal | Carbohydrates: 61.9g | Protein: 81.1g | Fat: 42.8g | Saturated Fat: 24.3g | Cholesterol: 179mg | Sodium: 416mg | Potassium: 169mg | Fiber: 1.3g | Sugar: 30.5g | Calcium: 236mg | Iron: 1mg