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...

Ingredients

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.