NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Sinterklaas tiramisu met speculaas en kruidnoten

Sinterklaas Dessert Festive No oven Speculaas Kruidnoten Tiramisu Sinterklaas evening

Tiramisu and Sinterklaas might seem like an unexpected combination at first, but they go surprisingly well together. The creamy mascarpone layer gets a warm, spiced note thanks to ground speculaas spices, while crumbled kruidnoten add crunch. Instead of ladyfingers you use speculaas cookies as the base: they soak up the coffee perfectly and taste festive. Put everything together in a large mixing bowl and let the whole thing set overnight in the fridge. This recipe serves 6 to 8 people and requires very little cooking skill, but it makes a big impression on the table.

x_ckl_recipe_markerSinterklaas tiramisu with speculaas and kruidnoten This Sinterklaas tiramisu combines the creamy layers of a classic tiramisu with the warm, spiced flavors of speculaas and kruidnoten. Perfect for the Sinterklaas celebration. How to make a Sinterklaas tiramisu with speculaas and kruidnoten? Dessert Dutch-Italian 6 to 8 servings 30 min 8 hours 8 hours 30 min

Whisk the egg yolks with the sugar in a large mixing bowl until pale yellow and airy. This takes about 3 to 4 minutes with a hand mixer on high. The sugar must be completely dissolved before you proceed, otherwise the cream will remain grainy.
Add the mascarpone to the egg mixture and stir on low speed until a smooth cream without lumps. Then add the speculaas spice mix and a pinch of salt and stir briefly. The spices provide that recognizable Sinterklaas feeling in every bite.
In a clean, grease-free bowl, whip the cream until stiff. Being grease-free is important: a trace of fat or egg yolk prevents the cream from whipping properly. Gently fold the whipped cream into the mascarpone cream in three additions. Fold from the bottom up to retain the airiness.
Place the cooled espresso in a shallow dish. Add the amaretto if you're using it. Dip the speculaas cookies one by one briefly in the coffee, about 2 seconds per side. Not too long: the cookie should become moist but not fall apart.
Arrange a layer of dipped speculaas cookies on the bottom of your dish or baking dish. Then spread half of the mascarpone cream over them and smooth with a spatula. Sprinkle a generous layer of coarsely crumbled kruidnoten over the cream.
Repeat the process: a second layer of dipped speculaas cookies, then the remaining mascarpone cream. Smooth the top nicely. A level top makes it easier to garnish later and looks tidy on the table.
Cover the dish with cling film and chill it in the refrigerator for at least 6 hours, but preferably overnight. Chilling firms the layers and allows the flavors to meld. This also makes the tiramisu easier to portion.
Take the tiramisu out of the fridge just before serving. Dust the top generously with unsweetened cocoa powder through a sieve to get an even layer. Then garnish with finely chopped or coarsely crumbled kruidnoten and optionally a few speculaas crumbs for extra festive flair.

Sinterklaas Dessert Festive No oven Speculaas Kruidnoten Tiramisu Sinterklaas evening 4 egg yolks 80 g fine granulated sugar 500 g mascarpone 200 ml heavy cream 2 tsp speculaas spice mix 1 pinch of salt 200 ml strong espresso, cooled 3 tbsp amaretto (optional) 200 g speculaas cookies 100 g kruidnoten, coarsely crumbled 2 tbsp unsweetened cocoa powder (for garnish) Mixing bowl (large) Hand mixer or stand mixer Spatula Baking dish or serving dish (approx. 20x30 cm) Shallow dish (for the coffee) Fine sieve Cling film Baking Mixing Bowl baking-mixing-bowl Baking utensils baking-utensils Baking bakken Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 29 cm Cookinglife Mengkom Birkmann Mixing Bowl / Baking Bowl Colour bowls - Cool Grey - 1.5 Liter Birkmann Beslagkom Birkmann Mixing Bowl / Baking Bowl Colour bowls - White - 3 Liters Birkmann Beslagkom Cookinglife Baking bowl / Mixing Bowl Stainless Steel ø 19 cm Cookinglife Mengkom Speculaas cheesecake foodies-speculaas-cheesecake Filled speculaas with almond paste foodies-gevulde-speculaas-met-amandelspijs Red Velvet Cake foodies-red-velvet-taart Kaiserschmarrn foodies-kaiserschmarrn

Recipe

Sinterklaas tiramisu with speculaas and kruidnoten

This Sinterklaas tiramisu combines the creamy layers of a classic tiramisu with the warm, spiced flavors of speculaas and kruidnoten. Perfect for the Sinterklaas celebration.

Course	Dessert
Kitchen	Dutch-Italian
Servings	6 to 8 servings

Preparation time

Preparation time	30 min
Cooling time	8 hours
Total	8 hours 30 min

Equipment

Mixing bowl (large)
Hand mixer or stand mixer
Spatula
Baking dish or serving dish (approx. 20x30 cm)
Shallow dish (for the coffee)
Fine sieve
Cling film

Ingredients

4 egg yolks
80 g fine granulated sugar
500 g mascarpone
200 ml heavy cream
2 tsp speculaas spice mix
1 pinch of salt
200 ml strong espresso, cooled
3 tbsp amaretto (optional)
200 g speculaas cookies
100 g kruidnoten, coarsely crumbled
2 tbsp unsweetened cocoa powder (for garnish)

How to make a Sinterklaas tiramisu with speculaas and kruidnoten?

Whisk the egg yolks with the sugar in a large mixing bowl until pale yellow and airy. This takes about 3 to 4 minutes with a hand mixer on high. The sugar must be completely dissolved before you proceed, otherwise the cream will remain grainy.
Add the mascarpone to the egg mixture and stir on low speed until a smooth cream without lumps. Then add the speculaas spice mix and a pinch of salt and stir briefly. The spices provide that recognizable Sinterklaas feeling in every bite.
In a clean, grease-free bowl, whip the cream until stiff. Being grease-free is important: a trace of fat or egg yolk prevents the cream from whipping properly. Gently fold the whipped cream into the mascarpone cream in three additions. Fold from the bottom up to retain the airiness.
Place the cooled espresso in a shallow dish. Add the amaretto if you're using it. Dip the speculaas cookies one by one briefly in the coffee, about 2 seconds per side. Not too long: the cookie should become moist but not fall apart.
Arrange a layer of dipped speculaas cookies on the bottom of your dish or baking dish. Then spread half of the mascarpone cream over them and smooth with a spatula. Sprinkle a generous layer of coarsely crumbled kruidnoten over the cream.
Repeat the process: a second layer of dipped speculaas cookies, then the remaining mascarpone cream. Smooth the top nicely. A level top makes it easier to garnish later and looks tidy on the table.
Cover the dish with cling film and chill it in the refrigerator for at least 6 hours, but preferably overnight. Chilling firms the layers and allows the flavors to meld. This also makes the tiramisu easier to portion.
Take the tiramisu out of the fridge just before serving. Dust the top generously with unsweetened cocoa powder through a sieve to get an even layer. Then garnish with finely chopped or coarsely crumbled kruidnoten and optionally a few speculaas crumbs for extra festive flair.

Cooking mode Prevents your screen from going to sleep

A few practical tips for the best result. Make sure your mascarpone is at room temperature when you stir it into the egg yolks; otherwise lumps can form. Don't whip the cream too stiffly so the cream remains airy and spreadable after folding. The kruidnoten layer in the middle adds a nice texture, but don't crumble them too finely. Coarsely chopped pieces give more bite. Preferably use a wide, shallow dish so you get nice even layers. That way you can cut neat portions later.

Variations and storage: if you don't want alcohol, simply omit the amaretto. You can also replace the coffee with hot chocolate for a child-friendly version. Instead of speculaas cookies, taaitaai or pepernoten also work as the cookie layer, although they absorb moisture differently. The tiramisu will keep covered for up to 3 days in the refrigerator. Feel free to make it a day ahead: the flavors only improve. Sprinkle the cocoa powder just before serving, otherwise that layer will become damp.