Easy Speculoos Tiramisu (In Glasses)

In this Nord-Pas-de-Calais version, the traditional ladyfinger biscuits are replaced with speculoos cookies, particularly the widely popular Lotus Biscoff cookies (*other speculoos varieties are available, of course). These cookies impart a delicate spiciness and warmth to the dessert. Additionally, we've incorporated Biscoff cookie spread into the cream for an added cinnamon-caramel flavour kick. Oh yes, Biscoff fans, this one's for you!

📝 Ingredients

• 125 millilitre (1/2 US cup) strong, brewed coffee (cooled)
• 250 grams (9 oz) mascarpone cheese
• 100 grams (3.5 oz) Biscoff cookie spread
• 1 tablespoon icing sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 300 millilitre (1 1/4 US cup) double cream (also known as heavy cream. Fridge-cold )
• 28 Biscoff cookies

👨‍🍳 Instructions

1. 1Brew half a cup of strong coffee and pour it into a shallow bowl to cool down.
2. 2Combine the mascarpone cheese, Biscoff cookie spread, icing sugar, vanilla extract and a pinch of salt in a large bowl.
3. 3Whisk the ingredients together until they're light and fluffy, with a uniform coffee colour throughout the mixture.
4. 4Add the chilled double cream to the mascarpone mixture.
5. 5Whisk until the mascarpone cream is light and airy, with soft peaks forming on the whisk when lifted. Be cautious not to overwhip, as it may become too dry, making it difficult to layer neatly in the glasses.
6. 6Briefly dunk a Biscoff cookie into the cooled coffee for 1-2 seconds.
7. 7Crumble the coffee-dunked cookie into the bottom of the dessert bowl or glass, aiming for a 1cm thickness of cookie crumbs. In a standard whisky-sized glass, this generally takes about 3 cookies per layer.
8. 8Top the first layer of cookie crumbs with a few spoonfuls of the mascarpone cream, levelling the top as best as you can.
9. 9Repeat with another layer of cookie crumbs.
10. 10Finish off with a final layer of mascarpone cream. If there's any cream left, you can use it for decorations on top. See note 1
11. 11Add your desired decorations, such as drizzling warmed Biscoff cookie spread over the top, crushed cookies, half a cookie stuck into the cream or a light dusting of cocoa powder.
12. 12Allow the tiramisu to chill in the fridge for at least 30 minutes before serving.