Speculoos Raspberry Tiramisu
A delightful twist on the classic Italian dessert, combining creamy mascarpone, tangy raspberries, and crunchy speculoos cookies.
Ingredients
For the mascarpone mixture
- 250 g Mascarpone
- 400 ml Schlagsahne (whipping cream)
- 3 EL Puderzucker (powdered sugar)
- 0.5 Ampulle Vanillearoma (vanilla extract)
For the raspberry sauce
- 150 g TK Himbeeren (frozen raspberries)
- 3 TL Puderzucker (powdered sugar)
For the assembly
- Spekulatius (Speculoos cookies)
- Milch (Milk for soaking cookies)
- 150 g TK Himbeeren (frozen raspberries for topping)
Instructions
Preparation
- In a mixing bowl, combine the Schlagsahne, Mascarpone, Puderzucker, and Vanillearoma. Use a hand mixer to whip the mixture until the cream becomes stiff.
- In a saucepan, place the frozen Himbeeren along with the Puderzucker. Cook on medium heat until the mixture turns into a liquid sauce.
- Dip the Speculoos cookies in milk and layer them in a dish.
- Add a generous layer of the whipped mascarpone mixture on top of the cookies.
- Drizzle some of the raspberry sauce over the mascarpone layer, and use a spoon to create a decorative pattern.
- Crumble some Speculoos cookies by hand and sprinkle them on top, along with a few whole raspberries for decoration.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Serve in individual cups or bowls. For a complete dessert experience, pair it with coffee or tea. Store leftovers in the refrigerator, ideally within 2-3 days for optimal freshness.
