Why make this recipe
Speculoos Raspberry Tiramisu is a delightful twist on the classic Italian dessert. The combination of creamy mascarpone, tangy raspberries, and crunchy speculoos cookies makes it both delicious and visually appealing. It’s perfect for gatherings, special occasions, or even just a sweet treat at home. The flavors meld beautifully, giving each bite a burst of sweetness balanced with a hint of spice from the speculoos.
How to make Speculoos Raspberry Tiramisu
Ingredients :
- 250 g Mascarpone
- 400 ml Schlagsahne
- 3 EL Puderzucker
- 0,5 Ampulle Vanillearoma
- 150 g TK Himbeeren
- 3 TL Puderzucker
- Spekulatius
- Milch (zum Spekulatius tunken)
- TK Himbeeren (als Topping)
Directions :
In a mixing bowl, combine the Schlagsahne (whipping cream), Mascarpone, Puderzucker (powdered sugar), and Vanillearoma (vanilla extract). Use a hand mixer to whip the mixture until the cream becomes stiff.
In a saucepan, place the frozen Himbeeren (raspberries) along with the Puderzucker. Cook on medium heat until the mixture turns into a liquid sauce.
Dip the Speculoos cookies in milk and layer them in a dish.
Add a generous layer of the whipped mascarpone mixture on top of the cookies.
Drizzle some of the raspberry sauce over the mascarpone layer, and use a spoon to create a decorative pattern.
Crumble some Speculoos cookies by hand and sprinkle them on top, along with a few whole raspberries for decoration.
Chill in the refrigerator for at least 2 hours before serving. Enjoy your delicious treat!
How to serve Speculoos Raspberry Tiramisu
Serve Speculoos Raspberry Tiramisu in individual cups or bowls for a charming presentation. Use a spoon to scoop out the layers, showing off the beautiful colors. Pair it with a cup of coffee or tea for a complete dessert experience.
How to store Speculoos Raspberry Tiramisu
You can store any leftovers in the refrigerator. Cover the dish with plastic wrap or transfer it to an airtight container. It’s best enjoyed within 2-3 days for optimal freshness, but it can last up to a week.
Tips to make Speculoos Raspberry Tiramisu
- For a richer flavor, try using a little more vanilla extract.
- If you like a stronger raspberry taste, use more of the fruit in the sauce.
- Ensure the cookies are only briefly dipped in milk to avoid them becoming too soggy.
Variation
You can add other fruits like strawberries or blueberries for a mixed berry version. Another variation is to use chocolate-flavored speculoos for a delightful twist.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but you may need to adjust the sweetness since fresh berries are usually less tart.
Is there a non-dairy substitute for mascarpone?
Yes, you can use a non-dairy cream cheese or a cashew-based spread as a substitute.
How long can I keep the tiramisu in the fridge?
It’s best enjoyed within 2-3 days, but it can last up to a week if stored properly.
Speculoos Raspberry Tiramisu
Ingredients
For the mascarpone mixture
- 250 g Mascarpone
- 400 ml Schlagsahne (whipping cream)
- 3 EL Puderzucker (powdered sugar)
- 0.5 Ampulle Vanillearoma (vanilla extract)
For the raspberry sauce
- 150 g TK Himbeeren (frozen raspberries)
- 3 TL Puderzucker (powdered sugar)
For the assembly
- Spekulatius (Speculoos cookies)
- Milch (Milk for soaking cookies)
- 150 g TK Himbeeren (frozen raspberries for topping)
Instructions
Preparation
- In a mixing bowl, combine the Schlagsahne, Mascarpone, Puderzucker, and Vanillearoma. Use a hand mixer to whip the mixture until the cream becomes stiff.
- In a saucepan, place the frozen Himbeeren along with the Puderzucker. Cook on medium heat until the mixture turns into a liquid sauce.
- Dip the Speculoos cookies in milk and layer them in a dish.
- Add a generous layer of the whipped mascarpone mixture on top of the cookies.
- Drizzle some of the raspberry sauce over the mascarpone layer, and use a spoon to create a decorative pattern.
- Crumble some Speculoos cookies by hand and sprinkle them on top, along with a few whole raspberries for decoration.
- Chill in the refrigerator for at least 2 hours before serving.