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Festive tiramisu with speculoos and raspberries

This recipe for "Tiramisu with speculoos and raspberries" takes the traditional Italian dessert to a new level. It's ideal for the holidays when fresh raspberries are hard to come by. Replacing the ladyfingers with speculoos cookies brings a unique flavor and texture, while the raspberries make the dessert light and refreshing. I've made this recipe many times for friends and family and it's always been a big hit!

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Ingredients

number of servings
8
  • 200 g Speculoos cookies Added to
  • 500 g mascarpone Added to
  • 4 Egg yolks Added to
  • 100 g sugar Added to
  • 1 vanilla pod Added to
  • 2 tbsp Amaretto (optional) Added to
  • 300 g Raspberries (fresh or frozen) Added to
  • Powdered sugar for dusting Added to
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Directions

30 min.
1. Step

To prepare the speculoos tiramisu with raspberries, start by crushing the speculoos cookies in a freezer bag. A rolling pin or the bottom of a glass works great for this. You want to have a mixture of larger and finer pieces - this will give your tiramisu a great texture.

2. Step

In a large bowl, beat the egg yolks, sugar, the seeds from a vanilla pod and (if you like) the amaretto until creamy. Then add the mascarpone and stir well until everything is well combined. A little tip: mascarpone beats better when it is at room temperature.

3. Step

Now place half of the crumbled speculoos cookies in a bowl. Spread half of the mascarpone cream on top and add a layer of raspberries. Repeat the layers with the remaining ingredients.

4. Step

Place the speculoos tiramisu with raspberries in the fridge for at least 2 hours so that it sets properly. Dust with powdered sugar before serving. Fresh raspberries or mint can also be added for decoration.

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I always like to make this recipe for egg white cookies when I have leftover egg whites after baking. It's super easy and the cookies are delicious and high in protein. They are perfect for a snack between meals or on the go.

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