Biscoff speculoos verrines

Ingredients

• 200 ml liquid cream (20 cl)
• 100 g mascarpone (2 big Tbsp)
• 2 Tbsp speculoos spread
• 35 g speculoos cookies
• 2 ladyfingers
• 5 Tbsp milk

Materials

• 6 small verrines
• 1 piping bag (optional)
• 1 round nozzle (optional)

Preparation

• Place the cream, mascarpone, bowl, and whisk in the freezer for 20 minutes.
  Whip the cold cream and mascarpone until fluffy.
• Melt 1 big tablespoon of speculoos spread in the microwave for 30 seconds. Mix this liquid spread with the whipped cream.
  
• Crumble the speculoos cookies. Soak the ladyfingers in milk and break them into thirds.
• Place the large pieces of speculoos at the bottom of the verrines. Generously cover with cream using a piping bag (or a spoon).
  
• Place a soaked ladyfinger piece on top and cover with mousse. Drizzle some melted speculoos spread on top.
• Sprinkle with crumbled speculoos cookies and refrigerate for 1 hour.
  
• It's ready! Your speculoos verrines are ready!

Attributes

Questions

Photos of members who cooked this recipe