I am very excited to be sharing this recipe with you today. This is one of my husband and I’s favorite desserts. And my husband (who comes from an Italian family and has had many Tiramisus in his life) says this is actually the best Tiramisu he’s ever had – true story !

This is a lesser-known regional French recipe which is popular in France, but not really outside of its borders. This is however a delicious and simple recipe that can be recreated in your own kitchen.

What is a Biscoff Tiramisu, also known as “Ch’tiramisu” ?

Strongly inspired by the Italian Tiramisu, the Ch’tiramisu is a dessert hailing from the Nord-Pas-de-Calais region in Northern France. It features fluffy cream (made from eggs, sugar and mascarpone) layered with coffee-soaked Biscoff cookies, instead of the lady fingers you find in a classic Italian Tiramisu.

Speculoos cookies are immensely popular in Northern France and Belgium. They are commonly served in local bistros with coffees and teas, and are widely enjoyed in the local cooking repertoire to flavor stew sauces or in desserts. There’s little wonder why locals one day put their own twist on Tiramisu with the use of speculoos.

Traditionally, there is no alcohol in a Ch’tiramisu. The Biscoff cookies are simply dipped into coffee before layering with the mascarpone mixture. I think this lets the flavor of these spiced cookies shine even more!

And lastly, why is it called a Ch’tiramisu, you may wonder? The locals from this region of France are nicknamed the “Ch’tis”, which helped give the name to this dessert.

What are Biscoff cookies ?

Biscoff cookies are a brand of speculoos cookies – a type of spiced short crust biscuit originating from Belgium. They were originally commercialized in 1932, by Belgian brand Lotus Bakeries under the name of Lotus Biscoff, short for «Biscuit» (Bis-) with «Coffee» (-coff). Biscoff cookies gained popularity beyond Belgium’s borders and are now widely recognized and enjoyed worldwide.

These cookies are so popular that speculoos cookies are often just referred to as “Biscoff” nowadays in North America, even when they’re from another brand.

Biscoff cookies are known for their distinctive caramelized flavor and crunchy texture. These cookies are spiced with cinnamon and brown sugar, giving them a delicious warming taste.

Ingredients you’ll need for the Biscoff Tiramisu

1. Eggs. Make sure they are at room temperature, they will be easier to beat to a firm peak (see “Audrey’s tips” at the end of the article)

2. Sugar. Opt for white sugar. I know it could be tempting to reduce the amount of sugar, but the cream won’t set as well with less sugar, so I don’t recommend doing so.

3. Mascarpone cheese. There are plenty of mascarpone brands available. One I recommend is Galbani, which is easy to find in North America and Europe.

4. Biscoff cookies. They are available in most grocery stores in North America and Europe.

5. Coffee. Drip or French-press coffee is best. Cool the coffee for at least one hour before using. I don’t recommend using espresso, as it has a stronger flavor which will overwhelm the subtle spices in this dessert.

6. Cocoa powder. Make sure you use unsweetened cocoa powder.

Frequently Asked Questions

I don’t have Biscoff cookies, can I use another brand of speculoos cookies?

Yes, of course! Biscoff is one brand of speculoos and by far the most available and well-known in Europe and in North America. But if you do happen to find another brand of speculoos cookies, feel free to use them.

Can I replace the Biscoff cookies with lady fingers?

Yes, you can, although you would basically be making a classic tiramisu. And, in my opinion, you would lose the complex flavor from the Biscoff cookies, which makes this dessert so unique.

Can I prepare this Biscoff Tiramisu in advance?

This Ch’tiramisu is even better when made in advance, allowing the texture to set and the flavors to blend. Cover each cup with plastic film and keep in the refrigerator for 2 to 3 days.

Audrey’s tips

This Biscoff Tiramisu recipe doesn’t require any difficult techniques and is pretty quick and easy to achieve. The key step however, is to make you beat the egg whites to a stiff peak, in order to create a fluffy mascarpone cream. So here are a few tips to do so.

• Choose older eggs (3 to 4 days old) and make sure they are at room temperature. Allowing older eggs to reach room temperature enhances the elasticity of their proteins, enabling them to stretch and incorporate more air during beating. Pasteurized eggs should be used if you want to be extra cautious of bacteria/salmonella.
• Make sure you use immaculate equipment while beating egg whites. A clean bowl and beater are essential, as even minimal traces of fat or egg yolk can hinder the whipping process, causing the egg whites to resist proper aeration.
• Separate eggs carefully. Make sure there are no traces of egg yolk in the whites, as even a small amount of fat from the yolk can prevent proper whipping.
• Start Slowly. Begin beating the egg whites on low or medium speed to create small bubbles. Once they start to foam, increase the speed gradually.
• Beating egg whites to stiff peaks means the egg whites are lightly glossy and stand straight up when you turn the beaters upside down. Be careful not to overbeat the whites or they will become dry and crumbly.

This recipe is made for 4 people, to be served in individual serving cups, jars or ramekins. You can easily double the recipe if you would like to serve more. 

I hope you’ll love this Biscoff Tiramisu (Ch’tiramisu) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French desserts you may like: 

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Chocolate Mousse
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Biscoff Tiramisu (Ch’tiramisu)

Print Recipe

Serves: 4 individual cups Prep Time: 20 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

3 large eggs, at room temperature *use pasteurized eggs if you want to be extra safe*
1/4 tsp salt
1/2 cup (100g) sugar
250g mascarpone cheese, at room temperature
About 20 Biscoff cookies
1/2 cup coffee [4 fl. Oz/125 ml]
2 tbsp unsweetened cocoa powder

Instructions

Step 1 - Separate the eggs and place egg yolks and egg whites into 2 different, large mixing bowls.

Step 2 - Add the sugar to the egg yolks and whisk for about 5 minutes, until the mixture is pale and foamy. Whisk in the mascarpone and set aside.

Step 3 - Add a pinch of salt to the egg whites. With an electric beater, beat egg whites until you get a firm peak.

Step 4 - With a spatula, fold about a ¼ or less of the egg whites into the mascarpone mixture to lighten and loosen it. In three separate additions, fold in the rest of the egg whites very gently and stop mixing when just uniform. The mixture should be fluffy.

Step 5 - Take 4 clean glass cups or ramekins. One after the other, dip four Biscoff cookies in the coffee – don’t soak them but quickly dip them so they’re just wet but not soft. Lay one cookie at the bottom of each cup and gently scoop a layer of mascarpone cream on top. Repeat the process alternating layers of cookies and mascarpone cream, finishing with one layer of cream. Smooth the top with an offset spatula or the back of a spoon, if needed.

Refrigerate the Ch’tiramisu cups for at least 3-4 hours. Before serving, dust the tops with cocoa powder.

The post Biscoff Tiramisu (Ch’tiramisu) appeared first on Pardon Your French.

Bûche de Noël : a French Tradition

It is no understatement to say the Bûche de Noel is one of the Christmas traditions that the French get most excited about. This log look-a-like cake is a must on the French Christmas table and a dessert no one will pass on – even on an over-filled belly. 

If you are interested in learning more about the festive origins of the Bûche de Noel, you can visit my Classic Chocolate Bûche de Noël recipe. 

In France, literally every French bakery and pastry shop offer Bûches de Nöel on their stands, from the classic to the most modern and exotic-flavored versions. With such an incredible choice of Bûches de Nöel at every corner baker, few French people make their own Bûche de Nöel at home nowadays. Although you will still find passionate homemakers (like myself) tackling this project every year.  Plus, finding a premade Bûche de Nöel outside of France is quite difficult, so making one yourself is the obvious decision. 

Making your own Bûche de Noël at home 

Despite its elaborate look, a rolled-up Bûche de Nöel is often far easier to make at home than what you may think. This lighter and easier version will in fact only take about one hour of your time, whereas most classic versions would take two to three hours of your time. 

This simple Bûche is a combination of two elements: a light vanilla Génoise sheet cake rolled into a cylinder and a simple orange-flavored mascarpone filling (plus, fresh raspberries for garnish of course). Take it step-by-step: make the Génoise cake first, then the filling, and finally assemble the cake. 

Can you make this Bûche de Noël ahead? 

Yes, not only can you, but you should! After being made and assembled, this Bûche de Noël should chill in your fridge for at least 4 hours to set and firm up. You can keep the Bûche in your fridge for up to 24 hours. Because this Bûche isn’t covered with frosting, it is also easy to wrap with plastic film to chill, without making a mess or altering its look. 

This makes it a great make-ahead dessert if you are hosting a Holiday dinner! You can prepare the Bûche the evening before or the morning of, and keep the Bûche well wrapped in your fridge until you are ready to serve. Right before serving, unwrap the log, trim off the ends and dust it with icing sugar. 

Can you freeze it? 

Yes, you can even freeze it. After being made and assembled, wrap the Bûche tightly in plastic film and freeze, for up to 1 month. The day before serving, transfer the Bûche overnight in your fridge, and allow it to thaw. 

Baking Tips: 

• I recommend you separate the eggs about 30 minutes before you start, to allow them to warm up to room temperature. The egg whites should be at room temperature for them to retain more air when beaten. It will be easier to reach a firm peak. If too cold, the whites will be stiffer and won’t welcome in air as easily. 
• Keep an eye on the oven! The Génoise sheet cake bakes fast and the edges will turn from golden to “too brown” in no time. 10 to 11 minutes (depending on your oven) should be enough. 
• Intimidated by the prospect of rolling up a cake? Here is a trick to make it easier and avoid cracks: roll up the Génoise sheet cake right out of the oven while still warm, in a clean humid kitchen cloth. You don’t want to let the cake cool before you do this. A cloth dusted with sugar works too; but I tried to limit the amount of sugar used in this recipe. Rolling the cake when it is still warm and soft keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the filling into it and roll it back up. 
• I love the raspberries in this Bûche, but they are interchangeable. Exotic fruits work very well here, such as cubed ripe mangoes (same quantities), cubed ripe pineapple (same quantities), cubed ripe kiwis or passion-fruit pulp (about ½ cup) 

I hope you’ll love this Raspberry Bûche de Noël recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Classic Chocolate Bûche de Noël 
• Chestnut Cream Cake 
• Apple Breton Pound Cake
• Classic French Chocolate Truffles

Raspberry Bûche de Noël

Print Recipe

Serves: 6-8 people Prep Time: 1 Hour Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

For the Génoise cake:
4 large eggs, yolks and whites separated and at room temperature
1/2 cup + 2 tbsp (125g) sugar
1 tsp vanilla extract
1 cup (130g) all-purpose flour
¼ tsp salt

For the filling:
1 cup + 3 tbsp (275g) mascarpone (35% m.f - 54% moisture)
Zest of an orange
1/2 cup (50g) powdered sugar
250g fresh raspberries

Instructions

For the Génoise cake: 

Step 1 - Pre-heat your oven to 400°F (205°C) with a rack in the middle. Butter a 10x15-inch (25.5cm x 38cm) rimmed baking sheet and line it with parchment paper (the butter helps the paper "stick" to the pan). 

Step 2 - In a large mixing bowl, beat the egg yolks with the sugar until foamy and a ribbon forms when lifting the whisk. Whisk in the vanilla extract. Switch to a spatula and fold in the flour and salt. Stop mixing when just incorporated; the batter will be quite thick at this point. 

Step 3 – In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula. Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. 

Step 4 - Bake for 10-11 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean. Right out of the oven, lightly sprinkle a clean kitchen towel with water (to make it just humid, not wet), lay it onto your counter and turn the cake onto it. Peel off the parchment paper and immediately (and carefully) roll the cake with the kitchen towel, starting from the narrow (shorter width) side. Roll as tight as possible, without pressing onto the cake. Set aside on your counter. While the cake cools, make the filling. 

For the filling: 

Step 1 - In a mixing bowl, whisk together the mascarpone, sugar and orange zest. Rinse and pat-fry the raspberries.

Assembling: 

Step 1 - Transfer the rolled cake onto a working surface and slowly unroll it. Evenly spread the mascarpone filling onto the entire cake sheet. Scatter raspberries evenly over top, slightly pressing them into the filling (keep a few for decorating the log later). Re-roll the cake into a log, as it previously was (minus the cloth). Wrap the log into a plastic film and chill for at least 4 hours before serving. 

For serving, unwrap the log, trim off both ends, dust with powdered sugar and top with fresh raspberries.

The post Raspberry Bûche de Noël appeared first on Pardon Your French.