Tiramisu in a glass with speculoos cookies and berries: the perfect last-minute dessert for the holiday season!
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Why You’ll Love This Recipe
This speculoos tiramisu offers a stunning presentation with minimal effort — no elaborate decorations required. The recipe is simple, foolproof, and quick, making it the perfect last-minute Christmas dessert. You can prepare it 1–2 days in advance, allowing you to enjoy stress-free holiday celebrations. With low-fat quark and just a touch of sugar, it’s fresher and less heavy than many other desserts. While it’s delicious with raspberries, this tiramisu works equally well with other fruits or frozen berries, making it wonderfully versatile.
Main Ingredients for Speculoos Tiramisu
Unlike the Italian classic, this speculoos tiramisu uses Christmas cookies instead of ladyfingers and contains no eggs. The other ingredients, like cream and powdered sugar, are similar.
Mascarpone and low-fat quark:
The creamy, buttery mascarpone forms the base. To balance its richness, I combine it with nearly equal parts low-fat quark. Greek yogurt or 20% fat quark are great substitutes.
Speculoos cookies and spices:
Homemade or store-bought speculoos both work, though I recommend store-bought mini versions for a prettier presentation. Recently, I found gluten-free mini speculoos that were perfect and delicious. The spice mix enhances the flavor; gingerbread spice, stollen spice, or even just cinnamon work well too.
How to Make Speculoos Tiramisu in 3 Steps
Prepare the Cream and Cookies
First, mix the quark and sugar until smooth, then gently fold in the mascarpone (10–15 seconds is enough) to prevent it from becoming runny. Break the cookies into small pieces by hand for a better texture in the finished dessert.
Layer the Tiramisu
Alternate layers of cream, cookie pieces, juice, and fruit in glasses. Whether you create 2 or 3 layers of cream and 1 or 2 layers of cookies is up to you—more layers look more elegant.
Chill and Decorate
Let the tiramisu chill for at least 2 hours (or longer) to allow the flavors to meld. Add the decoration just before serving to keep it fresh and crisp.
Pro Tips for Beautiful Speculoos Tiramisu
If you want to serve the Speculoos Tiramisu in individual jars, it’s a good idea to use a piping bag to distribute the mascarpone and quark cream. This method helps you reach the bottom of the jar without smudging the sides. You don’t necessarily need a piping tip—just the bag itself or a plain round tip will do.
Delicious Variations
Yes, raspberries aren’t in season during Advent, but this is the perfect excuse to make an exception 😉. Fresh fruit works best for decoration, but you can also use frozen raspberries—they add extra juiciness. Try the dessert with cherries (frozen or jarred) for a festive twist!
I skip coffee entirely in this recipe and use cherry, raspberry, or orange juice instead. It’s just a tiny amount, but if you prefer a classic touch, you can use cooled espresso and/or Amaretto.
Storing and Preparing Speculoos Tiramisu
Since this egg-free tiramisu is made with speculoos cookies, it’s long-lasting. Covered (e.g., with Weck jar lids), it keeps well in the fridge for 1–2 days. But beware — once you taste it, you might not want to wait!
Related Recipes
- Homemade Speculoos Cream: Irresistibly spiced and absolutely delicious
- 3-Ingredient Nougat Dessert: The perfect recipe if you don't have much time
- Vanilla Crescents: One of the most popular Christmas cookies
Recipe Card
Speculoos Tiramisu
Ingredients
For the Cream
- 250 grams (1 cup) mascarpone
- 200 grams (¾ cup) low-fat quark
- 60 grams (½ cup) powdered sugar
- 1 teaspoon speculoos spice mix
- 200 grams (¾ cup) heavy cream
- 1 packet cream stabilizer
For the Layers
- 120 grams (½ cup) speculoos cookies, see tips
- 50 milliliters (3 ½ tablespoons) juice or coffee
- 200 grams (1 ¾ cups) raspberries, fresh or frozen
Instructions
- Mix the quark with the sifted powdered sugar and speculoos spice until smooth. Add the mascarpone and stir briefly until a homogeneous cream forms.
- Whip the cream until stiff, gradually adding the cream stabilizer. Fold the whipped cream into the mascarpone mixture using a spatula, or stir it in gently with a stand mixer on low speed.
- Set aside 5 mini speculoos cookies and about 12 raspberries for decoration. Break the remaining cookies into small pieces by hand.
- Fill the cream either entirely or just half into a piping bag (preferably a small one) with a round tip or no tip at all. Pipe a small amount of cream onto the bottom of 4 glasses (each about 220–240 ml in volume).
- Distribute half of the cookie crumbs over the cream and drizzle with a small amount of juice. Add a layer of raspberries; if the raspberries are large, cut them in half with a knife.
- Add another layer of cream, cover with the remaining crumbs, drizzle with juice, and top with pieces of berries. Finish with the remaining cream and refrigerate for at least 2 hours.
- Before serving, crumble one speculoos cookie by hand. Place one whole cookie into each of the 4 tiramisu glasses, top with raspberries, and sprinkle with a few cookie crumbs. Enjoy!
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