Tiramisù Pots with Speculoos Biscuits - Mondomulia

To celebrate the second anniversary of Lavazza being the “Official Coffee of the Wimbledon Championships”, the coffee brand has launched the Lavazza Coffee Set Match blogger challenge and I’ve been invited to participate! :) So expect many coffee-based recipes to be featured on Mondomulia over the next few weeks.

To kick off this challenge, I’ve prepared one of my specialties – the Tiramisù – with a twist of Speculoos caramelized biscuits! For an authentic tiramisù, you have to use Savoiardi or sponge biscuits, which are perfect to soak the coffee without crumbling. However, I am a big fan of Speculoos in all its forms and I think they work perfectly in a tiramisù, adding a crunchy texture and cinnamon flavour!


* 5 free range eggs
* 200gr sponge biscuits
* 100gr caramelized biscuits
* 5 tbsp white sugar
* 500g of Mascarpone cheese
* 3 cups of coffee
* Martini Bianco
* Chocolate powder


Break the eggs and separate the yellows from the whites. Mix the yolks with the sugar using an electric whisk until you have a creamy mixture. Add the mascarpone and blend together.

In a separate bowl, mix the egg whites with a pinch of salt, until they become foamy and airy. Don’t overwork it or else the mixture will become too liquid. Fold (do not stir) the whites in the cream using a spatula.

Make the coffee using your preferred method. I used Lavazza Tierra coffee and a small Bialetti mocha pot. Prepare 3 cups of coffee, make more as you go along if you want to add more layers. Pour the coffee in a bowl and leave to cool down.

Use a glass cake dish or small pots (I used both!), it needs to have tall sides to allow for multiple layers. One at the time, dip the biscuits in the coffee (just once on each side), gently squeeze the liquid out, being careful not to crumble the biscuit. Cover the cake dish with the biscuits, laid side by side. Splash drops of Martini Bianco over the biscuits, then spread the cream over.

Create a new layer of biscuits dipped in coffee, splash with Martini, spread cream on top. Repeat one more time (I usually make three layers of biscuits + cream).

Cover with cling film and leave in the fridge overnight. Before serving, sift chocolate powder over the cake.

To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter online at Lavazza Coffee Set Match. Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.


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18 Comments on "Tiramisù Pots with Speculoos Biscuits"


[…] Finally, I cannot finish write a foodie guide of Brussels without mentioning my favourite Belgian obsession: the Speculoos (or Biscoff, as they are called in US)! Speculoos are caramelized biscuits spiced with pepper, cinnamon, ginger, cloves, cardamom and nutmeg. They are often served with coffee and they make a great addition to most sweet recipes. I have already written about my Tiramisù with Speculoos in this post. […]


[…] took a step back and looked at what I had already achieved: surpassing 1000 views in a day with my Speculoos Tiramisù, inventing a successful recipe with the Toffee Coffee Cupcakes, baking choux pastry in my […]


[…] and a particular type of Italian biscuits, called Pavesini. The preparation is similar to that of Tiramisù: dip biscuits in coffee and create layers with […]

16th May 2012

Oh I love tiramisu and I love speculoos! So this recipe sounds perfect! I love the pots which you used.

16th May 2012

Thank you for the comment! The pots are recycled from Chocolate Puddings I bought at the supermarket! ;)

15th May 2012

Anything that uses speculoos biscuits is a winner with me, but when you pair it with coffee, it’s even more awesome! Really must try these.

I’m taking part in the challenge too, really looking forward to it as it sounds like great fun.

16th May 2012

I’m loving this challenge already, as it’s giving me the opportunity to try new recipes and experiment in the kitchen! Looking forward to your recipes! :)



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