Is there anything better than tiramisu? Yes: speculoos tiramisu! We know some Italian purists might get angry at this suggestion, but give this creamy treat a chance. Delicious speculoos biscuits dipped in aromatic coffee, combined with an airy cream and KoRo's speculoos spread, what more could one want?
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Step 1/5
Prepare the coffee and set aside to cool.
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Step 2/5
Whip the cream with a mixer and set aside. Mix the remaining ingredients for the cream in a separate bowl. Then carefully fold in the cream.
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Step 3/5
Get a baking tin. Mix the coffee with the Amaretto and briefly dip the speculoos biscuits in it, then use the biscuits to line the bottom of the baking tin. prepare 2 layers of dipped biscuits on the bottom of the tin. Since the speculoos are denser than the usual biscuits used for tiramisu, you can let them soak up a bit more liquid than when using ladyfinger biscuits.
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Step 4/5
Spread about 1/3 of the cream on top of the biscuits. Repeat, alternating between layers of biscuits and cream until you've used up all the cream.
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Step 5/5
Place the tiramisu in the refrigerator for at least six hours, preferably overnight. Garnish with crumbled or coarsely crushed speculoos biscuits before serving.
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Jules Radu
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You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...