News: Our speculoos spread
10 June 2015
News: Our speculoos spread
10 June 2015

Our summer’s recipe: Tiramisu with speculoos

Who doesn't know this famous Italian dessert, and who doesn't appreciate it ? Well, our speculoos will enable you to make a Belgian version by replacing the long finger biscuits by speculoos. Your dessert will thus gain a deliciously spiced and unexpected taste and all your friends will ask you for your secret recipe. Don't give it to them immediately but let them guess for a while. They'll only be more curious to know...

How to prepare:

  1. Take the eggs and separate the whites from the yolks.
  2. Slowly add the brown sugar and the vanilla sugar to the egg yolks. You need to obtain a homogeneous and frothy mix.
  3. Add the mascarpone to the eggs and mix with a whisk.
  4. Beat the egg whites firmly and add them slowly to the eggs/mascarpone mix. To do so, use a spatula and be careful to avoid that the beaten egg whites start to drop again.
  5. Mix the coffee with the marsala in a deep dish (If you want to, add a bit of caramel).
  6. Softly dip the speculoos biscuits in the deep dish. Do not soak them completely as they have to remain a bit solid. Be careful that the interior of the biscuit remains dry.
  7. Line up the bottom of a bowl with a layer of speculoos.
  8. Cover the layer of biscuits with the egg mascarpone mix.
  9. Then alternate layers of biscuits with layers of cream. Make sure to end with a layer of the mascarpone/egg mix.
  10. Put the bowl in the refrigerator for 4 hours.
  11. Sprinkle some bitter cacao or speculoos crumbs on top before serving.
  12. Savour it.