\nEasy<\/p>\n
\n6 people<\/p>\n
\n20 minutes<\/p>\n
\n0 minutes<\/p>\n
\n4 hours 20 minutes<\/p>\n
A delightful twist on traditional tiramisu, this version incorporates crunchy speculoos cookies, fresh figs, and a rich creamy mascarpone layer. It\u2019s an easy-to-make dessert that\u2019s perfect for impressing and pleasing your guests!<\/p>\n
– Mascarpone: 250 grams
\n– Eggs: 3
\n– Sugar: 150 grams
\n– Speculoos cookies: 12
\n– Figs: 6
\n– Coffee: 200 ml
\n– Cocoa powder: 2 tablespoons<\/p>\n
1. Prepare the Cream<\/strong><\/p>\n Whisk together the 3 egg yolks and sugar until you achieve a fluffy texture. Gently fold in the mascarpone to maintain the mixture’s airy consistency.<\/p>\n 2. Whip the Egg Whites<\/strong><\/p>\n Beat the egg whites until they form stiff peaks. Carefully fold them into the previous mixture to keep it light.<\/p>\n 3. Brew the Coffee<\/strong><\/p>\n Prepare unsweetened coffee and allow it to cool.<\/p>\n 4. Dip the Speculoos<\/strong><\/p>\n Quickly dip each speculoos cookie into the cooled coffee and arrange them at the bottom of each serving glass.<\/p>\n 5. Assemble the Tiramisu<\/strong><\/p>\n In each glass, layer the soaked cookies followed by a layer of cream, then place a halved fresh fig. Add another layer of dipped cookies, more cream, and finish with a final layer of cream.<\/p>\n 6. Chill<\/strong><\/p>\n Refrigerate the tiramisu for at least 4 hours, or ideally overnight, to allow the flavors to meld.<\/p>\n 7. Final Touch and Serve<\/strong><\/p>\n Before serving, dust the top with cocoa powder and garnish with fresh fig slices for an elegant presentation.<\/p>\n\n\n