A unique spicy dessert with two delicious creams and cookie crumble. This incredibly impressive proposition will be perfect for a festive day.
Ingredients
Crumble
- Speculoos cookies – 300 g
- Butter – 4 tablespoons
- Pecan nuts – 110 g
Mascarpone Cream
- Powdered sugar – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Mascarpone cheese – 500 g
- 36% cream – 200 ml
Speculoos Cream
- Speculoos cookie spread – 350 g
- 36% cream – 200 ml
Preparation
Melt the butter, finely chop the pecan nuts. Transfer the Speculoos cookies to a plastic bag, close it, and crush into smaller pieces using a rolling pin. Place the prepared ingredients in a bowl, mix well, and spread onto a baking sheet lined with parchment paper. Bake the crumble for about 10 minutes. Let it cool.
Bring the cream to a boil and add the Speculoos spread. Wait a few minutes until the spread melts and mix thoroughly until the ingredients are combined. Set the finished cream aside to cool. Place the cream, mascarpone cheese, powdered sugar, and vanilla extract in a bowl and beat until stiff.
On the bottom of a tall dish, place ⅓ of the crumble, then layer half of the Speculoos cream and half of the mascarpone cream. Repeat the process, finishing with the remaining ⅓ of the crumble on top.
