A creamy and flavorful dessert for festive evenings. When one enjoys ending a meal with a gourmet and comforting touch, this caramel and speculoos tiramisu is a sure bet. Light and melting, it plays on the contrast between the sweetness of the mascarpone and the crunchiness of the biscuit, with a beautiful caramel intensity. Prepared in advance, it is only better. Pair it with a glass of Malvoisie les Fleurs, a true delight!
Ingredients
For approx. 10 glass yogurt pots of 180g:
- 4 eggs
- 50g sugar
- 250g Mascarpone
- 9 ladyfingers
- 1 pinch of salt
- Caramel syrup
- Speculoos
Recipe
- Mix the egg yolks with the sugar until the mixture lightens.
- Add the mascarpone.
- Beat the egg whites with a pinch of salt until stiff, then gently fold them into the previous mixture.
- Cut the biscuits to fit into the small pot.
- Dip the biscuits in caramel syrup.
- Arrange the first layer of biscuit, add a thin layer of cream, then repeat.
- Finish with a layer of cream.
- Leave in the refrigerator for at least one whole night.
- Just before serving, generously grate speculoos on top.
Enjoy your meal!
