Tiramisu With Speculoos And Cherries

Tiramisu With Speculoos And Cherries

I’m not really fond of tiramisu myself, with the exception of this one. This is such a delicious combination.

I have to warn you if you serve this as a dessert, keep a space in your stomach because it fills very well, but you can’t help but eat it all, it is that delicious.

An extra big advantage of this tiramisu is that it’s completely pregnancy proof. No raw eggs or alcohol in this version.

What do you need?

• 250 gr (8,8 oz) speculoos (I used Lotus)
• 2 cups of coffee (cooled for 10 minutes)
• 150 gr (5,3 oz) whipped cream
• 50 gr (1,7 oz) icing sugar
• 250 gr (8,8 oz) mascarpone
• ½ tin of cherry pie filling

How to make it?

Take a deep plate and a small bowl. Pour coffee into the bowl and dip the speculoos in the coffee, place these speculoos in the deep plate.

When the speculoos is all dipped in the coffee, push the mass flat with a spoon until it is even. Put this speculoos mass in a freezer bag. (later you can use this as a piping bag).

Beat the whipped cream together with the icing sugar until stiff.

Stir the mascarpone and then fold it under the whipped cream. Put this in a freezer bag to.

Take the glasses and cut a tip from the bag of speculoos. Now fill the bottom of the glass. Then top with mascarpone cream, then back speculoos and finish with mascarpone.

Cover the glasses and let it stiffen in the refrigerator for 1-2 hours.

Before you serve it, scoop two tablespoons of cherry pie filling on top of each glass.

Bon Appetit!

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