Speculoos Tiramisu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 250 g mascarpone
- 100 g suar
- 150 g speculoos, (spiced speculoos)
- 150 ml mulled wine or punch
- 4 cl rum
- Cinnamon powder
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites until stiff, slowly drizzling in 50 g of sugar. Beat 50 g sugar with the egg yolks until frothy. Mix in the mascarpone, then fold in the egg whites. Now add the rum. This can be more than 4 cl, just not too much, otherwise the mixture will be too runny.
- Pour the mulled wine into a flat dish (soup plate). Now dip the speculoos briefly from all sides into the mulled wine. Pour some mascarpone cream into tall dessert glasses with a spoon. Then speculoos. Alternately pour in the cream and speculoos. The last layer is the mascarpone cream. Let the tiramisu soak in the refrigerator for at least 4 hours. Before serving, dust the cream with a little cinnamon, stick half a speculoos in the cream for decoration.
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