Speculaas tiramisu

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Ingredients

Serves 6:

• 9 oz (250 g) mascarpone
• ½ cup (100 g) brown sugar
• 20 speculaas cookies
• 4 eggs
• 1 tbsp vanilla sugar
• 3 tbsp (5 cl) Marsala or Amaretto
• 7 oz (20 cl) very black coffee (espresso)
• Bitter cocoa

Preparation

• Break eggs and separate egg whites from yolks
• Whiten egg yolks, gradually adding brown and vanilla sugars
• Mix well, adding sugar to obtain an even, foamy mixture. Eggs and sugar should form a very firm ribbon.
• Add mascarpone to eggs and mix with a whisk
• Beat egg whites until quite stiff
• Fold egg whites into egg / mascarpone mixture. Fold in carefully with a spatula, lifting mixture gently. Make sure egg whites do not collapse.
• In a deep dish, mix coffee with marsala (with maybe a bit of caramel)
• Dip speculaas cookies briefly in dish. Do not oversoak so cookies remain a little firm. The inside of the lady fingers should remain dry.
• Line bottom of terrine or dish with a layer of cookies
• Cover layer of cookies with mascarpone and egg mixture.
• Alternate layers of cookies and cream
• End with a layer of cream.
• Refrigerate dish for 4 h.
• Serve portions sprinkled with unsweetened cocoa

Suggestion

• You can replace the marsala with other liquors. You can use a dark rum, a coffee liqueur, vanilla liqueur or a vanilla rum arrangé. I also recommend you add a bit of caramel to your coffee alcohol mix.
• The egg yolks can also be whitened with vanilla sugar, a mixture of powdered sugar and golden syrup or with a bit of honey.
• If you make your own speculaas, you can make 5 cm square cookies. This will allow you make individual servings by alternating the cookies and layers of mascarpone cream.
  

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