"The recipe of the famous Italian tiramisu declined in Belgian cuisine. The boudoirs have been replaced by speculoos that add a delicious spicy scent to the whole dessert. I am sure you will enjoy it. "
for 6 persons :
250 g mascarpone
100 g of brown sugar
20 biscuits speculoos
1 tablespoon vanilla sugar
5 cl Marsala or Amaretto
20 cl very tight black coffee (espresso)
Break the eggs and separate the whites from the yolks
Blanch the egg yolks, gradually adding the brown sugar and the vanilla sugar
Mix well by adding the sugar to obtain a homogeneous and foamy mixture. The eggs and sugar should form a firm ribbon.
Add mascarpone to eggs and whisk together
Beat egg whites with firm firmness
Stir the egg whites with the egg / mascarpone mixture. Stir gently to the spatula by gently lifting the mixture. Avoid egg whites.
In a deep plate, combine the coffee with the marsala (possibly with a little caramel,
Lightly soak the speculoos cookies in the soup plate. Do not soak them so the biscuits remain a firm minimum. The inside of the biscuit must remain dry.
Line the bottom of a terrine or dish with a layer of biscuits
Cover the biscuit layer with mascarpone and egg mixture.
Alternate layers of biscuits and cream
Finish with a layer of cream.
Place the dish in the refrigerator for 4 h.
Serve portions sprinkled with bitter cocoa