Speculoos Ginger Tiramisu
A tiramisu with a Belgian accent
Ladyfingers are classic, but speculoos is what's actually in the cupboard here every autumn. This speculoos ginger tiramisu dips the spiced biscuits in coffee instead, and lets a small splash of Gem Juice Original carry the ginger through every layer. It's built in four glasses, so nobody has to fight over the corner piece.
Why speculoos ginger tiramisu works
Speculoos already tastes like cinnamon, clove and a little ginger, so Gem Juice Original isn't a foreign note here, it's an amplifier. A little goes a long way: stirred into the coffee dip, it sharpens the spice without turning the dessert into something it isn't. The result sits somewhere between a classic tiramisu and the gingerbread you'd put out in December, which is exactly why this one works in October and still makes sense at the Christmas table.
What you need
- 200g speculoos biscuits, plus extra for crushing on top
- 25cl strong coffee, cooled
- 10cl Gem Juice Original
- 250g mascarpone
- 3 eggs, separated
- 60g caster sugar
- Cocoa powder, for dusting
How to make it
- Brew the coffee and let it cool completely. Stir in the Gem Juice Original.
- Whisk the egg yolks with the sugar until pale and thick, then fold in the mascarpone until smooth.
- In a separate bowl, whisk the egg whites to soft peaks and fold gently into the mascarpone mixture.
- Dip speculoos biscuits briefly in the coffee mixture and layer the base of four glasses.
- Spoon over half the mascarpone cream, add a second layer of dipped biscuits, then finish with the remaining cream.
- Dust each glass with cocoa powder and crushed speculoos. Chill for at least 4 hours before serving.
Tip: Make these the night before. The biscuits need the rest to properly soften, and it means dessert is already done before anyone arrives.
Made with Gem Juice Original. No added sugars, no preservatives, produced in Belgium.
