Tiramisu With Speculoos Biscuit Crumble

Creamy rich mascarpone mousse, bitter-sweet almond, fragrant coffee, aromatic spices and a crunchy Speculoos biscuit crumble, what not to love about this dessert?


Serves 1

Prep time 2 hours

Cook time 1 hour


260g sugar

180ml water

140g egg yolks

500g mascarpone cheese

8 gelatine sheets

500ml whipped cream

» Combine the sugar and water in a saucepan over a low heat, stirring until the sugar is dissolved.

» In a mixing bowl whisk the egg yolks until creamy. Then gradually add the hot sugar syrup into the yolks and beat on full speed, for 5 minutes until the egg yolk foam is firm.

» Add mascarpone cheese to the egg yolk mixture and combine well.

» Soak the gelatine sheets in cold water until soft, remove from water and drain

» Warm 50ml of cream in small sauce pan. Add the soft gelatine sheets until dissolved.

» Whip the remaining 450ml cream until stiff. 

» Add the whipped cream and soft gelatine to the mixture.

Coffee Syrup

150ml espresso

30g sugar

» Mix all the ingredients together. 

Ladyfinger Sponge

280g egg white

230g sugar

180g egg yolk

a pinch of salt

230g flour

» Place egg white and sugar in mixing bowl of an electric mixer and whisk until medium peak. Add egg yolks and combine well. Then fold in salt and flour.

» Pour the lady finger sponge mixture on baking tray bake at 190°C for 10 minutes.

» Once done, cool the sponge cake. With an 8 cm and 11 cm diameter stainless cutter, cut the baked sponge in to round disks and set aside.

Speculoos Spice Biscuit Crumble

150g butter

180g brown sugar

45g white sugar

30g eggs

15ml milk

300g flour

8g speculoos spice

a pinch of salt

8g baking powder

» In a mixing bowl, whisk the butter until creamy. Add 150g of brown sugar and white sugar, and continue to whisk for 4 minutes.

» Then add eggs and milk to the mix. After mixing for 30 seconds, combine flour, speculoos spice, salt, baking powder and 30g of brown sugar. Mix for another minute.

» Remove dough from the mixing bowl, wrap it with cling film and store it in chiller for an hour.

» Roll out the dough to 5mm in thickness and bake at 180°C for 15 minutes.

» After removing the cookies from the oven, allow it to cool before placing it in a food processor. Blend the cookies until crumbly.


» Dip the ladyfingers sponge in the espresso mixture until soaked but not soggy.

» Transfer the mascarpone mousse into a piping bag.

» Place 35g of speculoos crumbs on the bottom of each of the four glass globs andlay one small soaked sponge circle each on top of the speculoos mixture. Then pipe a layer of mascarpone mousse on top of the ladyfingers.

» Add another layer of large sized ladyfingers and mascarpone mousse. Dust the last layer of the tiramisu with icing sugar or sugar pearls.

Chef Masterclass