Speculoos Tiramisu


  1. Blanch the egg with the sugar to a ribbon.
  2. Mix the mascarpone and the portions of The Laughing Cow in a mixer. Add the blanched egg.
  3. Finish with the whipped cream and fold in the mixture.
  4. Dip the biscuits in the coffee and place them in the bottom of the mould.
  5. Top with a layer of cream and cover with the soaked speculoos biscuits.
  6. Finish with another layer of cream and smooth. Place in the fridge for at least one night.
  7. Top with cocoa powder.

To serve the tiramisu in portions, place in the fridge for 3 hours.

Practical informations