Recipe by: Tania Nicaise


Makes 10 small glasses

Note: You can find Speculoos biscuits at Cold Storage and Fair Price (Lotus brand). I also bought artisanal ones at Fair Price (Delhaize). The Speculoos cream is sold at Mustafa or the candy shop at Vivocity (basement)


  • 3 apples, Granny style
  • 30 g butter
  • 1 Tbsp honey
  • 1 Tbsp vanilla sugar
  • 1 tsp cinnamon
  • 90 g caster sugar
  • 3 eggs
  • 250 g mascarpone cream, room temperature
  • 20 Speculoos biscuits (see note above on where to find)
  • Speculoos cream for decoration (optional)


  • Peel the apples and cut in small cubes.
  • In a pan, melt the butter and gently stir fry the apples for 3 minutes.
  • Add honey, sugar, cinnamon and mix well. Cook until caramelized.
  • Drain the apples and keep the juices in the pan.
  • Separate white from egg yolks
  • Mix egg yolks with sugar until the color turns whitish.
  • Add mascarpone and mix well.
  • Beat the egg whites till firm peaks. Add in the mascarpone preparation.
  • Crumble the biscuits (not too small), and mix them with the remaining juices in the pan.
  • Put half the biscuits in 10 small glasses. Add half the mascarpone cream and one more layer of biscuits.
  • Add the caramelized apples and the remaining mascarpone cream.
  • Keep aside in the fridge for at least 4h.
  • Sprinkle with a little cinnamon and warmed Speculoos cream (optional)

Download PDF here (many more photos are in the PDF): Belgian Speculoos Tiramisu, Caramelized Apples and Cinnamon Tania Nicaise