News: Our speculoos spread10 June 2015
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...
for 6 persons :
- 250 g mascarpone
- 100 g brown sugar
- 20 speculoos biscuits
- 4 eggs
- 1 tablespoon of vanilla sugar
- 5 cl of Marsala or Amaretto
- 20 cl of straight black coffee (espresso)
- Bitter cacao or speculoos crumbs
How to prepare:
- Take the eggs and separate the whites from the yolks.
- Slowly add the brown sugar and the vanilla sugar to the egg yolks. You need to obtain a homogeneous and frothy mix.
- Add the mascarpone to the eggs and mix with a whisk.
- 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.
- Mix the coffee with the marsala in a deep dish (If you want to, add a bit of caramel).
- 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.
- Line up the bottom of a bowl with a layer of speculoos.
- Cover the layer of biscuits with the egg mascarpone mix.
- Then alternate layers of biscuits with layers of cream. Make sure to end with a layer of the mascarpone/egg mix.
- Put the bowl in the refrigerator for 4 hours.
- Sprinkle some bitter cacao or speculoos crumbs on top before serving.
- Savour it.