Experience a delightful twist on the classic tiramisu with this Raspberry and Speculoos Tiramisu, affectionately termed a “pseudo tiramisu” for its creative liberties. This dessert swaps traditional coffee-soaked ladyfingers for speculoos biscuits, adding a unique, spiced flavor that pairs beautifully with the tartness of raspberries and the richness of mascarpone cream.
Why You’ll Love This Recipe: This version of tiramisu is perfect for those who enjoy experimenting with traditional recipes. The combination of creamy mascarpone, tangy raspberries, and aromatic speculoos creates a symphony of flavors and textures. It’s a fresh take that maintains the essence of the beloved Italian dessert while introducing exciting new elements.
Perfect Occasion: Ideal for gatherings, celebrations, or as an indulgent treat to end a special meal. It’s also great for seasonal events, where the brightness of raspberries provides a refreshing contrast to richer winter desserts.
Decoration Tips: Garnish the top of the tiramisu with additional raspberries, a few speculoos crumbs, and a light dusting of powdered sugar or cocoa powder for an elegant finish. This not only enhances the visual appeal but also adds a touch of extra flavor.
Ingredients for the Mascarpone Cream:
- 500g mascarpone cheese
- 4 eggs, separated
- 2-3 tablespoons granulated sugar
For the Layering:
- Speculoos biscuits
- Coffee mixed with amaretto
- Frozen raspberries
Instructions:
- Prepare the Mascarpone Cream:
- In a large bowl, vigorously whisk egg yolks and sugar until the mixture becomes pale and fluffy.
- Incorporate the mascarpone cheese using a whisk until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture to maintain the airiness.
- Assemble the Tiramisu:
- Dip speculoos biscuits briefly into a mixture of coffee and amaretto. Arrange a layer of soaked biscuits at the bottom of your serving dish.
- Scatter a layer of frozen raspberries over the biscuits, taking care not to overly moisten the biscuits.
- Spread a layer of the mascarpone cream over the raspberries.
- Add another layer of dipped biscuits, followed by more raspberries, and then another layer of cream.
- Chill and Serve:
- Refrigerate the tiramisu for several hours or overnight to allow the flavors to meld and the dessert to set properly.
- Before serving, garnish with additional raspberries, speculoos crumbs, and a dusting of powdered sugar or cocoa powder if desired.
Enjoy! This Raspberry and Speculoos Tiramisu offers a refreshing and innovative take on a classic, blending familiar textures with new tastes for a memorable dessert experience. Perfect for impressing guests or treating yourself to a decadent dessert.
