This speculaas tiramisu recipe is perfect for Christmas, and instead of ladyfingers, you use speculaas, speculoos, or gingerbread cookies.

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Ingredients

Speculaas - in this recipe, the ladyfingers are replaced by speculaas. Of course, you bake the best speculaas yourself!
Heavy cream - in this tiramisu, you replace the eggs with whipped cream.
Coffee - this recipe uses a little strong coffee. If you prefer not to use coffee, you can replace it with chocolate milk.

You can find the complete ingredient list and instructions on the recipe card below!

How to make tiramisu with speculaas

Put the whipped cream and the sugar in a mixing bowl and beat it until soft peaks.
In another bowl, loosen the mascarpone and gently stir it into the whipped cream.
Pour the cooled coffee or chocolate milk into a shallow dish and dip the speculoos in it quickly before adding a layer. You can also put the biscuits in the dish already and pour the coffee over them. Ensure that you do not pour too much coffee into the dish. Otherwise, the biscuits will become too soft.

Spread ½ of the mascarpone mixture over the speculaas layer and sprinkle a thin layer of cocoa powder over it.
Repeat the previous two steps, only sprinkle a slightly thicker layer of cocoa powder over the last mascarpone layer.

Hint: You can also make this tiramisu with pepernoten instead of speculaas!

Don't eat dairy or prefer to make this recipe lactose-free? Then replace the whipped cream and mascarpone with plant-based cream.

For adults - if you make this recipe for adults, it is also delicious to add two tablespoons of coffee liqueur or likor 43 to the coffee.
Chocolate - would you rather not use coffee? You can also make this recipe with chocolate milk.
Speculoos - not a fan of speculaas? You can also make this recipe with gingerbread of speculoos!

Fridge: you can keep speculaas tiramisu in the fridge for about 2-3 days.

Freezer: store it in the fridge for about three months

This speculaas tiramisu recipe is perfect for Christmas, and instead of ladyfingers, you use speculaas, speculoos, or gingerbread cookies.

4.92 from 12 votes

Prep Time: 15

Additional Time: 4

Total Time: 4 15

Servings: portions

Calories: 459kcal

Author: Maayke

Put the heavy cream and the sugar in a mixing bowl and whip it until soft peaks.
In another bowl, loosen the mascarpone and gently stir it into the whipped cream.
Pour the cooled coffee or chocolate milk into a shallow dish and dip the speculoos in it for a short while before adding a layer. You can also choose to put the biscuits in the dish already and pour the coffee over them. Make sure that you do not pour too much coffee into the dish, otherwise, the biscuits will become too soft.
Spread ½ of the mascarpone mixture over the speculaas layer and sprinkle a thin layer of cocoa powder over it.
Repeat the previous two steps, but only sprinkle a slightly thicker layer of cocoa powder over the last mascarpone layer.
Let it set in the fridge for at least 2 hours, but it is best to leave it overnight.