Speculoos tiramisu: the easy recipe
Why is my speculoos tiramisu too runny?
Ingredients · Servings 6 people
- 4 egg units
- 120 g sucre
- 250 g mascarpone
- 1 sachet of speculoos
- cocoa powder
- café
Method · 20 min
- Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture turns pale. Add the mascarpone cream to the yolk and sugar mixture. Whisk until smooth. Beat the egg whites until stiff peaks form, then gently fold them into the mixture. You should obtain a smooth and creamy batter.
- Quickly dip the speculoos cookies in the coffee, then arrange them on the bottom and sides of your dish if you're using a large one. If you prefer individual portions, simply place the soaked cookies in the bottom of your ramekins.
- Cover the biscuits with the cream and then sprinkle with cocoa powder. Chill for at least 4 hours.
A cream that's too runny can be caused by egg whites that weren't stiff enough or by mixing it too vigorously. Make sure the egg whites are well whipped and then gently fold them into the mascarpone. Resting time is also important; leave the tiramisu in the refrigerator for at least 4 hours, ideally overnight.
