Raspberry Speculoos Tiramisu
Dive into sweet temptation with our delicious Raspberry Speculoos Tiramisu! This exciting twist on the classic Italian dessert combines the fruity freshness of raspberries with the spicy aroma of speculoos cookies. Perfect for any occasion, whether as a grand finale to a festive dinner or a sweet reward for yourself. Let the harmonious combination of ingredients seduce you and enjoy a creamy layer of mascarpone that makes every bite a delight!
Ingredients
For the Tiramisu
250
g
mascarpone
200
g
heavy cream
100
g
powdered sugar
1
Teaspoon(s)
vanilla extract
200
g
fresh raspberries (plus some for garnish)
200
g
speculoos cookies
100
ml
raspberry juice or raspberry liqueur
Cocoa powder for dusting
Preparation
Prepare the tiramisu
1. In a large bowl, mix the mascarpone with powdered sugar and vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
3. Pour the raspberry juice or raspberry liqueur into a shallow dish. Quickly dip the speculoos cookies in it so they are slightly soaked but not too soft.
4. In a baking dish, layer the soaked speculoos cookies. Spread a layer of the mascarpone cream on top and add a layer of raspberries.
5. Repeat the process until all ingredients are used, making sure the last layer is mascarpone cream.
6. Chill the tiramisu in the refrigerator for at least 4 hours, preferably overnight.
7. Before serving, dust with cocoa powder and garnish with fresh raspberries.
