This post is long overdue! I'd been meaning to make these ever since I got back from my trip to Belgium, but the wedding *just* may have got in the way.
As I mentioned in a few older posts, I'd heard so much about how creative the Belgians are with their speculoos biscuits. The two main things they use them in are tiramisu (instead of normal sponge fingers) and cheesecake (for the base). So, I tried a few of each on the trip, and to me they tasted absolutely divine - best tiramisu ever. But I was told by Heather, the friend I was visiting, that it all actually wasn't up to scratch in the restaurants we ate them at, and that she had the perfect recipe. And I must confess, it is positively sinful.
Now I know not everyone has access to speculoos biscuits (I'll be putting up a secret family recipe closer to Christmas!), but I find almond thins work quite well as a substitute. Also, not being one to stick to recipes, I've changed Heather's recipe around slightly, not only the ingredients but the presentation. This tiramisu is actually meant to be served in a large rectangular pyrex dish, with layers of whole biscuits, the way tiramisu usually is served. But due to my slight obsession with everything verrines at the moment, I thought they might look nice in glasses.
Continue for recipe and more pictures:
