To use up leftover speculaas and to surprise a friend who, because of her allergy to gluten, had never eaten tiramisu, I came up with a combination of both: speculamisu. It’s the same mix as for tiramisu, but instead of using ladyfingers (aka boudoirs) dipped in coffee, I use speculaas.
Let’s face it: after years of tiramisu revival, you’re bound to be ready for a change. If so, this is a great alternative.
Mix 4 egg yolks with 100 g icing sugar and a splash of amaretto. Add 500 g mascarpone and mix well (you don’t want any lumps). Beat 4 egg whites until stiff (add a small pinch of salt to make it easier). You should be able to hold your bowl upside down without the egg whites moving. Carefully spoon the egg whites under the mascarpone mix.
Put a layer of speculaas at the bottom of your serving this (if you didn’t have time to make them yourself, you can off course use shop-bought speculaas). You don’t need to soak them in anything, a couple of hours with your mascarpone mix and they will be soft. Add a layer of mascarpone mix, another layer of speculaas en so on. End with a layer of mascarpone mix.
That’s all there is to it! Put in the fridge for at least 4 hours or overnight and you’re ready to go. If you want, you can sprinkle some cacao powder on the top to decorate. If you prefer a regular tiramisu, just swap the speculaas for ladyfingers and dip them in strong coffee first. Enjoy!