Tiramisu with speculaas and salted caramel

Ingredients

• speculaas (about 17)
• 6 tbsp salted butter caramel
• 0.5 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 speculaas in half and dip them in coffee gradually. Place the 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 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 a corner. Use a spatula to help fill it.
* You can also fill the glass with cream and caramel using a spoon.

Rest 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