Speculoos tiramisu verrine made with
– speculoos biscuits soaked in coffee
– mascarpone cream
Material used
– 5 jars
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔1 packet of vanilla sugar
Mounting
✔A double espresso
✔Speculoos biscuits
The recipe
For 5 verrines
Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔1 packet of vanilla sugar
Separate the whites from the yolks in two bowls. Beat the yolks with the mascarpone, vanilla sugar and half the sugar (40g) with an electric mixer. Set aside. Beat the egg whites with the remaining 40g sugar in the other bowl with an electric mixer. Gently mix the egg whites with the mascarpone cream.
Assembly
✔A double espresso
✔Speculoos biscuits
Pour the coffee into a soup bowl or soup plate. Crumble the speculoos biscuits into the bottom of your verrines. Add a layer of mascarpone cream. Dip your chopped speculoos biscuits into the bowl containing the coffee and cover the surface with the cream. Add a second layer of mascarpone cream, then another layer of coffee-soaked biscuits and finally a final layer of mascarpone cream. Strain the verrines and place in the fridge overnight.
The next day, crush some speculoos biscuits and sprinkle them on the surface of your verrines.
