:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/2gSGrmgUXXU0bta68AhH/3c7280bc36a7985fb5c61856213229.png "Festive tiramisu with speculoos and raspberries")
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Festive tiramisu with speculoos and raspberries
This recipe for "Tiramisu with speculoos and raspberries" takes the traditional Italian dessert to a new level. It's ideal for the holidays when fresh raspberries are hard to come by. Replacing the ladyfingers with speculoos cookies brings a unique flavor and texture, while the raspberries make the dessert light and refreshing. I've made this recipe many times for friends and family and it's always been a big hit!
Ingredients
- 200 g Speculoos cookies
- 500 g mascarpone
- 4 Egg yolks
- 100 g sugar
- 1 vanilla pod
- 2 tbsp Amaretto (optional)
- 300 g Raspberries (fresh or frozen)
- Powdered sugar for dusting
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Directions
To prepare the speculoos tiramisu with raspberries, start by crushing the speculoos cookies in a freezer bag. A rolling pin or the bottom of a glass works great for this. You want to have a mixture of larger and finer pieces - this will give your tiramisu a great texture.
In a large bowl, beat the egg yolks, sugar, the seeds from a vanilla pod and (if you like) the amaretto until creamy. Then add the mascarpone and stir well until everything is well combined. A little tip: mascarpone beats better when it is at room temperature.
Now place half of the crumbled speculoos cookies in a bowl. Spread half of the mascarpone cream on top and add a layer of raspberries. Repeat the layers with the remaining ingredients.
Place the speculoos tiramisu with raspberries in the fridge for at least 2 hours so that it sets properly. Dust with powdered sugar before serving. Fresh raspberries or mint can also be added for decoration.
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