Biscoff tiramisu
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51 rates
Preparation : 25 min
Cooking : 0 min
Total time : 12 h 25 Rest : 12 h
8 people
1 pinch salt
200 ml of espresso coffee
500 g mascarpone
5 eggs
300 g of speculoos / Biscoff®
60 g sugar
3 tbsp amaretto (optional)
Associated products
Tips
You can replace the Amaretto with Marsala
RECIPE STEPS
1
Fit the metal bowl with the whisk. The metal bowl should be spotlessly clean and dry, with no trace of fat or water.
2
Break the eggs and separate the whites from the yolks.
Place the whites in the bowl with a pinch of salt, remove the cap from the lid and run the program.
- 5 eggs
- 1 pinch salt
Beaten egg whites
05:00 / 5 / __°C
3
Set aside the egg whites.
Put the yolks into the metal bowl, add the sugar and run the program.
- 5 eggs
- 60 g sugar
Expert
02:00 / 13 / __°C
4
When the mixture is pale yellow and frothy, add in the mascarpone and rerun the program.
- 500 g mascarpone
Expert
02:00 / 12 / __°C
5
Using a spatula, gently fold the egg whites into the mascarpone cream, cover and set aside.
- 5 eggs
6
Reserve a quarter of the biscuits for later use.
Brush the Lotus® Biscoff biscuits with the cold coffee (and amaretto, if desired); they should be well saturated but not soggy.
- 300 g of speculoos / Biscoff®
- 200 ml of espresso coffee
- 3 tbsp amaretto (optional)
7
Make a layer of soaked biscuits in the ovenproof dish.
Cover with a layer of the cream. Alternate the layers, finishing with a layer of cream. Refrigerate overnight.
- 300 g of speculoos / Biscoff®
8
Fit the food processing bowl, insert the mini bowl and put the reserved biscuits into it. Run the program.
- 300 g of speculoos / Biscoff®
Robot
9
Set aside.
When ready to serve, sprinkle the powdered biscuits over the tiramisu.
- 300 g of speculoos / Biscoff®
© 2014 Hachette Livre (Marabout)
1 comment
this looks really nice