Belgian Speculoos Tiramisu

As promised, I will be sharing my Belgian Speculoos Tiramisu  recipe with you today. It is not as healthy as my other recipes, but it is one of Le Boyfriend’s favorites, so it was a crucial element in the birthday-menu. And I can’t argue with him: it is simply delicious!

I must admit, normally I am not a big fan of the traditional tiramisu. There, I said it! So when I was offered a plate of tiramisu at a birthday party a couple of years ago, I was not too excited … and that is putting it mildly. But the sweet old grandmother made it, so I decided to put on my big-girl face and eat the thing … AND IT WAS YUMMY! So I am probably passing on someone’s secret family recipe, but hey, this is too good to keep it for myself!

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–          4 egg yolks

–          2 egg whites

–          100 grams (½ cup) of sugar

–          3 tablespoons of liqueur (I prefer amaretto)

–          500 grams (+/- 2 ½ cups) of mascarpone cheese

–          Speculoos (ginger cookies)



Combine the egg yolks and sugar and whip it until thick and light colored

Add the 3 tablespoons of liqueur

Add the mascarpone and beat until combined

In a separate bowl, whip the egg whites until stiff

Gently fold in the whipped egg whites into the yolk-mascarpone mixture with a rubber spatula (do not over mix, that will ruin the fluffy texture of the egg whites)

In a baking dish, make layers of speculoos (ginger cookies) and mascarpone mixture

Put in the refrigerator overnight


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