Servings: 8
Prep Time: 25 minutes
Chilling Time: 6 hours
Ingredients
- 250 g speculoos cookies
- 250 g mascarpone cheese, chilled
- 375 ml (1 ½ cups) whipping cream (35%), chilled
- 60 ml (¼ cup) powdered sugar
- 250 ml (1 cup) strong coffee, cooled
- 125 ml (½ cup) store-bought thick caramel sauce
- 30 ml (2 tablespoons) vanilla extract
- 1 generous pinch of salt
Preparation
- In a large, chilled bowl, combine the mascarpone, whipping cream, powdered sugar, vanilla extract, and salt. Using an electric mixer, beat on medium speed until the mixture is smooth and forms firm but flexible peaks.
- Set aside four speculoos cookies for the topping. Pour the cooled coffee into a shallow bowl. Quickly dip half of the remaining cookies into the coffee, one at a time, without soaking them too much to prevent them from falling apart. Arrange them in the bottom of a dish measuring about 20 × 20 cm, forming an even layer.
- Gently spread half of the mascarpone cream over the cookies. Drizzle half of the caramel sauce in thin lines over the cream.
- Repeat the process with the remaining coffee-soaked cookies, then add the rest of the mascarpone cream. Finish by drizzling the remaining caramel in thin lines over the top.
Cover the dish and refrigerate for at least 6 hours, ideally overnight, to allow the cookies to soften and the flavors to develop fully.
Just before serving, coarsely crumble the four reserved speculoos cookies and sprinkle them over the tiramisu to add a touch of crunch. Cut into portions and serve well chilled.
