The tiramisu is a safe bet, we have known it for a long time. With its creamy mascarpone -based cream, its spoon cookies soaked in coffee, all covered with cocoa powder in finish, this Italian dessert which requires no cooking, seduces all gourmets. Sometimes even those who abhor coffee!
And like any essential recipe, variants flourish here and there under the gourmet spatula. On Instagram, the #tiramisu has no less than 5 million publications, that is to say its popularity! Among all the variants, we think in particular of the declination with strawberries, very cool in summer, there is one that stands out and it is Google who says it! Among all the research on the browser during the year 2024 and the millions of revenues present on the Internet, that of the tiramisu at the speculoos rose in the top 5 recipes. A position that reveals the love of gourmets for this variant with cinnamon notes. In this dessert, speculoos replace the classic spoon cookies, the continuation of the recipe generally remaining unchanged and always consisting of eggs in snow, aerial mascarpone, and an assembly in floors.
In the following recipe, coffee point but caramel sauce with salted butter to add gluttony. A delight to discover without delay.
The star tiramisu: caramel and speculoos tiramisu
Preparation: 20 minutes
Cooking: 5 minutes
For 6 people
24 speculoos
Foam
3 eggs
750 g of mascarpone
75 g of caster sugar
Caramel
20 cl of liquid cream at 35 % fat
250 g of caster sugar
20 g soft butter
2 tbsp. Guérande Fleur de Salt
Prepare the foam. Separate the whites from the egg yolks. Whisk the mascarpone and the egg yolks in the tank of a pastry robot, until you get a very homogeneous mixture.
Mount the egg whites while incorporating the sugar in three times, to tighten them well. Gently incorporate the egg whites into the mascarpone using a maryse, and mix until you get a smooth and homogeneous texture.
Prepare the caramel. In a saucepan, cool the cream. Cook the sugar in another saucepan, until it reaches brown coloring, then pour the hot cream and cook for 5 minutes until simmering.
Add the butter, fleur de sel and mix.
Coarsely crush the speculoos and line 6 ramekins with a little speculoos crumbs, a little caramel, a little foam. Repeat the operation to the top of the ramekins.
Discover the recipe for the caramel and speculoos tiramisu
