Tiramisu with speculaas and salted caramel

Ingredients

• speculoos biscuits (about 17)
• 6 tbsp salted caramel
• 2/3 cup coffee
• 1 cup mascarpone
• 1/4 cup sugar
• 2 eggs

Materials

• electric mixer
• 3 glasses
• 2 piping bags (optional)

Preparation

• Start by separating the yolks from the whites. Beat the yolks with sugar until creamy, then add the mascarpone.
• Whisk the egg whites separately until they form peaks. Gently fold the egg whites into the mascarpone mixture using a spatula. Transfer the mixture into a piping bag.
  
• Begin by piping some cream into the bottom of the glass. Cut the speculoos biscuits in half and dip them in the coffee a little at a time. Place a soaked biscuit on top of the cream.
• Cover the biscuit with cream, then drizzle with salted caramel. Add more soaked speculaas on top and cover again with cream.
  
• Add more soaked speculaas and cover with caramel. Finish by piping some cream on top. Cover with plastic wrap and refrigerate for at least 4 hours.
• It's ready! Sprinkle some crushed speculaas on top and place half a speculaas in the cream.
  

Observations

Mascarpone cream:
* This verrine is made with the mascarpone cream used in tiramisu. You can simply replace the eggs with cream.
* You can add a vanilla bean or vanilla extract to your cream for extra flavor.
* Don't hesitate to add a pinch of salt to your egg whites.
* It's best to whip the egg whites just before incorporating them into the mascarpone + yolks + sugar mixture.

Piping bag:
* You can use a freezer bag; just cut off a corner. Use a dough scraper to help fill it.
* You can also fill the glass with cream and caramel using a spoon.

Resting time:
* It's best to refrigerate the tiramisu overnight, but if you're in a hurry, 4 hours minimum will suffice.

Attributes

Questions

Photos of members who cooked this recipe