Tiramisu is my favorite dessert and I decided to try a variation of this dessert with my favorite cinnamon cookie. Let’s mix Italy with Belgium!
Serves 6
- 250g mascarpone
- 25 speculos (cinnamon cookies)
- 40g sugar
- 3 eggs
- 1 table spoon of rum
- 1 teaspoon of vanilla sugar
- unsweetened cocoa
First reduce your speculos in crumb!
In a bowl, whisk the egg yolks with a table spoon of rum, the sugar and the vanilla sugar.
Add the mascarpone to this mixture with the mixer.
In a clean bowl, whisk the egg whites until thick and stiff. Gently fold into the mascarpone mixture.
I advise that you take glasses or cups to serve this dessert.
Place one layer of crumbled speculos at the bottom of your glass/cup. Then a layer of the mascarpone mixture.
Apply a second layer of crumbled speculos and re-cover with the remaining mixture.
Put the tiramisu in the fridge for at least 4 hours. Personnaly, I prefer eating it the next day.
Before serving, sift the tiramisu with cocoa powder.
