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Step 1/5
Prepare the coffee and set aside to cool.
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Step 2/5
Whip the cream with a mixer and set aside. Mix the remaining ingredients for the cream in a separate bowl. Then carefully fold in the cream.
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Step 3/5
Get a baking tin. Mix the coffee with the Amaretto and briefly dip the speculoos biscuits in it, then use the biscuits to line the bottom of the baking tin. prepare 2 layers of dipped biscuits on the bottom of the tin. Since the speculoos are denser than the usual biscuits used for tiramisu, you can let them soak up a bit more liquid than when using ladyfinger biscuits.
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Step 4/5
Spread about 1/3 of the cream on top of the biscuits. Repeat, alternating between layers of biscuits and cream until you've used up all the cream.
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Step 5/5
Place the tiramisu in the refrigerator for at least six hours, preferably overnight. Garnish with crumbled or coarsely crushed speculoos biscuits before serving.
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