Everyone has probably eaten tiramisu, right? That delicious dessert from Italy is very poplar all over the world. It tastes so good, but is also packed with all those mean little calories. ;P This Speculoos Tiramisù in Glass Jars is a little lighter. Not much, but enough so you can eat a bigger portion if you want. ;P
Now the question arises – how can this tiramisu have fewer calories compared with a classic tiramisu? It’s quite simple… don’t use mascarpone only, and use less sugar (or even better a sugar replacement) for the cream – with that you get a slightly lighter dessert. Good, right?!
All the fans of classic tiramisu will probably disagree, but you can’t really taste the changes in the cream. By replacing some mascarpone with quark or yogurt, you can save a good amount of fat. If you then use a little less sugar or even replace it completely with a sugar replacement like xylitol, you can also save a few calories there – without the dessert tasting less sweet or less delicious!
In case you need a recipe for the Speculoos Cookies used in the recipe – we got you covered. This classic Christmas cookie is quite easy to make. You just require a few suitable molds or stamps so that the cookies end up looking like classic speculoos cookies. ;) This is not particularly important for this dessert, as the cookies are broken up anyway, but well…
Of course, you don’t have to use homemade cookies here. Speculoos cookies are usually available in supermarkets from mid-August until January and are often quite cheap. No one is forced to prepare everything from scratch here. There’s no need to make life more complicated than it needs to be. ;P
We have a few more desserts in glass jars here – our Apple Pie Tiramisù is just as delicious as this one here, just different ingredients. If you like chocolate, you should definitely try our Vegan Chocolate Mousse with Cherry Compote. Perfect for finishing off a delicious dinner.
INGREDIENTS / ZUTATEN
(4 servings)
For the tiramisu:
1/2 cup (120ml) fresh brewed espresso, cooled
9 oz. (250g) mascarpone
3.5 oz (100g) curd cheese or Greek yogurt
1/4 cup (50g) sugar (or xylitol)
1 tbsp. lemon juice
1 tsp. vanilla extract
2-3 tbsp. milk (optional)
10 oz. (300g) speculoos cookies, crushed
For the decoration:
some speculoos cookies, crushed
some frosted cranberries (see note)
(4 Portionen)
Für das Tiramisu:
120ml kalter Espresso
250g Mascarpone
100g Magerquark oder griechischer Joghurt
50g Zucker (oder Xylit)
1 EL Zitronensaft
1 TL Vanille Extrakt
2-3 EL Milch (optional)
300g Spekulatius Kekse, zerbrochen
Für die Dekoration:
etwas Spekulatius Kekse, zerbrochen
einige gefrostete Cranberrys (s. Hinweise)
DIRECTIONS / ZUBEREITUNG
1. Prepare the espresso and let it cool down completely. Mix mascarpone, quark (or yogurt), sugar, lemon juice, and vanilla extract in a bowl. Add the milk if the mixture seems too thick – the consistency should be creamy, but not runny. Set aside.
2. Roughly crush the speculoos cookies and place half of them into four serving glasses. Drizzle half of the espresso over crushed cookies and add some mascarpone cream on top. Repeat the process and layer the remaining cookies, espresso, and cream in the glasses. Decorate with additional crushed cookies and frosted cranberries. Refrigerate until ready to serve.
Note: Frosted cranberries are easy to make. Just boil some sugar with a little water until a thick syrup forms. Toss fresh cranberries in the syrup to coat them, and then roll them in coarse sugar.
1. Den Espresso zubereiten und abkühlen lassen. Mascarpone, Quark (oder Joghurt), Zucker, Zitronensaft und Vanille Extrakt in einer Schüssel verrühren. Die Milch dazugeben, sollte die Masse zu fest sein – die Konsistenz sollte cremig sein. Zur Seite stellen.
2. Die Spekulatius Kekse grob zerbrechen und die Hälfte davon gleichmäßig auf die vier Serviergläser verteilen. Die Hälfte des Espresso darüber träufeln und dann jeweils ein wenig der Mascarpone Creme darauf verteilen. Den Prozess wiederholen und die verbliebenen Kekse, Espresso und Creme in die Gläser schichten. Mit zusätzlichen Keksen und gefrosteten Cranberrys dekorieren. Bis zum Servieren in den Kühlschrank stellen.
Hinweise: Gefrostete Cranberrys kann man ganz leicht selbst machen, indem man Zucker mit etwas Wasser einkocht, bis ein dicker Sirup entsteht. Darin schwenkt man dann frische Cranberrys und wälzt sie danach in etwas grobem Zucker.
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Here is a version of the recipe you can print easily.
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Speculoos Tiramisù in Glass Jars
- Prep Time: 00:10
- Cook Time: 00:00
- Total Time: 00:10
- Yield: 4 1x
- Category: Dessert
- Cuisine: International
- Diet: Vegetarian
Description
This is the Italian classic dessert in a Christmas version with speculoos cookies. The perfect dessert for a Christmas dinner with family and friends!
Ingredients
For the tiramisu:
1/2 cup (120ml) fresh brewed espresso, cooled
9 oz. (250g) mascarpone
3.5 oz (100g) curd cheese or Greek yogurt
1/4 cup (50g) sugar (or xylitol)
1 tbsp. lemon juice
1 tsp. vanilla extract
2-3 tbsp. milk (optional)
10 oz. (300g) speculoos cookies, crushed
For the decoration:
some speculoos cookies, crushed
some frosted cranberries (see note)
Instructions
1. Prepare the espresso and let it cool down completely. Mix mascarpone, quark (or yogurt), sugar, lemon juice, and vanilla extract in a bowl. Add the milk if the mixture seems too thick – the consistency should be creamy, but not runny. Set aside.
2. Roughly crush the speculoos cookies and place half of them into four serving glasses. Drizzle half of the espresso over crushed cookies and add some mascarpone cream on top. Repeat the process and layer the remaining cookies, espresso, and cream in the glasses. Decorate with additional crushed cookies and frosted cranberries. Refrigerate until ready to serve.
Notes
Frosted cranberries are easy to make. Just boil some sugar with a little water until a thick syrup forms. Toss fresh cranberries in the syrup to coat them, and then roll them in coarse sugar.
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