Cyril Lignac's Speculoos Tiramisu: Easy Gourmet Recipe with Spicy, Caramelized Twist

Who can resist a luscious tiramisu? This creamy Italian dessert, traditionally crafted with eggs, sugar, cold coffee, mascarpone, and ladyfingers, never fails to delight gourmet palates. With endless modern variations of tiramisu to suit every taste, acclaimed chef and pastry chef Cyril Lignac shares his signature speculoos tiramisu recipe. It infuses the classic with spicy, caramelized flavors from speculoos cookies for an ultra-gourmet treat.

Cyril Lignac's Speculoos Tiramisu Recipe

Preparation time: 20 minutes.
Resting time: 6 hours.

For 6 servings, you'll need:

• 3 eggs
• 3 tablespoons caster sugar
• 250g mascarpone
• 18 speculoos cookies
• 1 tablespoon Marsala (a fortified wine from Sicily's Marsala region)
• 6 tsp unsweetened cocoa powder
• 1 pinch of salt
• 6 glasses or 1 large dish

Step-by-step preparation:

1. Separate the egg whites and yolks into two bowls.
2. Whisk the yolks with sugar until pale and creamy.
3. Incorporate the mascarpone and Marsala, mixing to a smooth cream. Refrigerate.
4. Beat the egg whites with a pinch of salt to stiff peaks.
5. Gently fold the whites into the mascarpone mixture with a spatula, keeping it airy.
6. Layer crumbled speculoos in the base of glasses, top with cream mixture, and repeat layers.
7. Cover and chill for 6 hours.
8. Before serving, top with more crumbled speculoos and dust with cocoa powder. Enjoy!

Chef's tip: For a fruity accent, add pitted morello cherries to the bottom layer with the speculoos crumbs.

More from Cyril Lignac:

Panettone by Cyril Lignac: his recipe for an Italian brioche with a light and fragrant crumb

Cyril Lignac's lemon tart: his "ultra-easy" and absolutely delicious recipe ("It's so soft and moist!")

Almond apple pie from Cyril Lignac: discover his easy and super gourmet recipe! ("It's a delight!")