Speculoos tiramisu pudding is the perfect no bake holiday dessert! You’ll love the crunchy spice cookies dotting this creamy dish!
This Speculoos Tiramisu Pudding is a light and airy, quick and easy dessert of crushed cookies paired with fluffy cream. It’s perfect for the holidays!
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The cool, crisp air flushed our cheeks rosy red as we perused the festive market, taking in the many sights, sounds, and smells of the vendors’ wares. A band played Christmas songs on a stage and all was merry and bright.
It was my first visit to Germany, and we were taking in one of the many local Christmas markets. One of my absolute favorite things about traveling is the food.
But I am admittedly not a huge fan of traditional German food, unless we’re talking about the holiday sweets. I mean, lebkuchen and spekulatius are nothing to scoff at.
Spekulatius (or speculoos or speculaas, depending on the country of origin) are traditional spiced cookies commonly made in Germany, the Netherlands, and Belgium around the holidays.
Several years after that trip to Germany, my husband and I were visiting New York City for our tenth wedding anniversary. While there, we stopped by a quaint little Belgian joint called BXL Zoute. I noticed Speculoos Tiramisu on their menu. I’m typically not a huge fan of tiramisu, mostly because I’m not a big fan of coffee. My curiosity got the best of me, so I tried it.
It was incredible.
They used speculoos cookies in the tiramisu instead of ladyfingers, and there was no coffee. The spiced cookies were the perfect contrast for the creamy filling.
Naturally, I simply had to figure out how to make something similar at home!
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I found my spekulatius cookies at my local Aldi (did you know Aldi is a German-owned grocery store?). You can also find speculoos at Trader Joe’s. Biscoff cookies are a common brand of speculoos cookies that can be found at most grocery stores and online at Amazon.
While it may not be exactly the same as BXL Zoute’s, I will happily tell you that my version is pretty amazing.
The resulting speculoos tiramisu pudding is a tasty layered dessert similar to “dirt cake” pudding, only it uses the speculoos cookies instead of oreos, and mascarpone cheese instead of the typical cream cheese.
To crush the cookies, you can use a food processor or put them in a gallon-size zip-top bag and crush them with a rolling pin. I like to leave some larger pieces mixed in with the finer, sand-consistency pieces.
Not only is it delicious, but it’s also an incredibly easy dessert that can feed a crowd but doesn’t take all day to prepare. I think the crushed cookies make it so pretty and festive, with their flecks of spices and sparkles of sugar peeking through the fluffy cream.
I might be biased, but this speculoos tiramisu pudding could quite possibly be the perfect holiday dessert.
It’s not as heavy as most pies, so it’s a welcome and satisfying treat after a large Christmas dinner. It’s more of a light and airy type dessert, and you can either serve it from a large bowl or prepare individual servings in pretty glasses or bowls.
Bonus: You can whip this dessert up ahead of time and let it chill in the fridge. This helps to space out meal prep for your holiday get-together!
You can easily double the recipe to feed a large crowd.
So go ahead, spread some holiday cheer with this yummy dessert! 🙂
- 2 cups crushed speculoos cookies
- 4 oz mascarpone cheese (can substitute regular cream cheese)
- 1/2 cup powdered sugar
- 1/2 stick (1/4 c) butter, softened
- 1 3.4-oz package instant vanilla pudding mix
- 1 3/4 cup cold milk
- 8 oz whipped topping (such as Cool Whip)
- In the bowl of a stand mixer fitted with the paddle attachment, cream the mascarpone, butter, and powdered sugar together until well combined.
- In a separate bowl, use a whisk to combine the pudding mix and milk. Continue whisking until mixture begins to thicken, about 2 minutes.
- Add pudding mixture to the bowl of the stand mixer. Beat mixture together with the butter and sugar mixture.
- Gently fold in the whipped topping by hand, using a spatula, until there are no yellow streaks.
- In a serving bowl, place 1/3 of the crushed cookies on the bottom. Layer 1/2 of the cream over the cookies. Repeat with an additional 1/3 of the cookies, then the remaining half of the cream. Top with the remaining crushed cookies.
- Refrigerate at least 4 hours before serving.
Amount Per Serving: Calories: 539Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 42mgSodium: 503mgCarbohydrates: 68gFiber: 0gSugar: 42gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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