I came up with the idea of doing this desert when I was working on the mascarpone cream popsicles recipe. I had some cream left (but no more biscuits) so I just filled 2 glasses with it and put some melted chocolate over them. The consistence of this cream makes it perfect for both states, frozen as an ice cream, or refrigerated as a mousse. Me and my flat mate ate them as a desert that day and since then I put my brain machine at work to make something different out of it. The Spekulatius with the caramel cinnamon taste work perfectly with the raspberries and the cream and give also the crunchy to the mixture of textures. Raspberries give the sour and freshness to it. I think I came up with kind of my perfect desert and I hope you’ll like it to 😀
Ingredients for 10 servings
- 200 gr Spekulatius biscuits
- 250 gr Mascarpone cream cheese
- 250 ml whipped cream 35% fat
- 50 gr sugar
- 3 egg yolks
- 1 gelatine leaf
Mix the whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.
When refrigerated, beat the mixture until fluffy. Fill your glasses with spekulatius biscuits crumble, and cover it with the mascarpone cream with the help of a pipe bag. Decorate with fresh raspberries.
That easy? yes! Enjoy!
Read you soon!