Would you like a very fruity version of the famous tiramisu? This recipe from Raspberry and speculoos tiramisu is very greedy and really easy to do. We love to find raspberries in two versions: whole fruit and mixed in a coulis, all without cooking!
Tiramisu is one of my cute sins, and I bet you are too! To change from classic to coffee, I made these tiramisu raspberry speculoos. Few ingredients needed, quick to make: these are the kind of desserts we love to prepare to delight guests.
Some details on this raspberry speculoos tiramisu recipe
Flavor : we find there the acidity of raspberries of course! Here it goes well with the classic mascarpone filling of tiramisu but also the crumbled speculoos in the base. My little extra? I use brown sugar in the filling to give it even more flavor.
Texture : several textures combine in this dessert. The creaminess of the filling, the fondant of the coulis and the fruit, the crunch of the speculoos ... With each spoon, we can detect different textures, that's what we love!
Difficulty level : this recipe is easy to make, you can even make the coulis in advance. You need a mixer or robot for the snow egg whites, the rest can be done by hand without any problem.
How to make raspberry speculoos tiramisu?
We start by making the homemade raspberry coulis (without cooking). Using a blender, mix the raspberries with the brown sugar and lemon juice. Lemon juice helps prevent oxidation of the fruits and keep their taste intact.
Then we go to the garnish raspberry and speculoos tiramisu. On one side we beat the egg whites, on the other we whip the yolks with the sugar until white. At this stage, we add the mascarpone. I love creamy tiramisu, so I like to add a good amount of mascarpone, it helps the dessert to hold well.
Then, add the whites to the mixture: very delicately because we want to keep the sparkling effect of the whites. We do not especially use the whisk at this stage but rather a spatula / maryse.
For the assembly of the glasses it is very simple: we do it layer after layer. First we crumble the speculoos in the bottom of the glasses, then we add fresh raspberries. Then we apply a layer of mascarpone filling then raspberry coulis and again a layer of filling.
We finish with fresh raspberries, they are sufficient on their own. We cover them with a little icing sugar before serving… It's ready!
Variations for this raspberry tiramisu recipe
Raspberries lend themselves well to this recipe because their tangy taste outweighs the sweetness of the filling. However, you can try this recipe with other red fruits : blueberries, strawberries, blackberries ...
Instead of speculoos cookies in these raspberry tiramisu, you can vary with chocolate cookies for example or coconut.
Other recipes to try
If you like this kind of fruity desserts, I advise you to take a look at these other recipes from the blog, I'm sure you will like them:
- Eton strawberry mess
- Chocolate raspberry whipped cream cake
- Perfect iced raspberry nougat
- Very soft apricot almond cake
- Vanilla whipped cream and strawberries cake
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty tiramisus!
Raspberry Speculoos Tiramisu (Very Easy)
- 375 g mascarpone
- 3 eggs at room temperature
- Pinch of salt
- 70 g light brown sugar quantity to adapt according to your taste
- About ten speculoos cookies
- 170 g fresh raspberries for the decoration
- Icing sugar for decoration optional
Homemade raspberry coulis
- 250 g fresh or frozen raspberries (in this case they must be thawed)
- 2 cc light brown sugar
- A few drops of lemon
- Mix the raspberries with the brown sugar and lemon juice. Pass the mixture through a Chinese to remove as many seeds as possible. Put in the refrigerator while you do the rest.
- Separate the whites from the yolks. Beat the egg whites until stiff with the pinch of salt.
- Separately, whisk the yolks and the brown sugar until the mixture clears up and becomes very creamy. Add the mascarpone and whisk again to make it smooth.
- Gently fold the egg whites into the previous mixture, using a spatula / maryse so as not to break them.
- Crumble the speculoos cookies: larger or smaller according to your preferences. I advise you not too big, they will be easier to taste with a spoon afterwards.
- In the bottom of the glasses (mine are 290ml), first place the speculoos then place the raspberries (hole side down) so as to go around the glass.
- Then garnish with mascarpone cream (the dose depends on the size of your glasses).
- Then add the raspberry coulis. Then again a layer of mascarpone cream.
- Finish by placing raspberries on top (hole side down). Sprinkle with icing sugar just before serving.