Speculaas Tiramsu

For the ones who are not familiar with speculaas, this is a type of spiced shortcrust biscuit, traditionally baked on St Nicholas’ feast in the Netherlands and Belgium and around Christmas in Germany. You can also buy it as a spice for baking, or as sandwich spread (Speculoos).
Spiced with Speculaas kruiden (nutmeg, cinnamon and ginger), thin and crunchy speculaas biscuits bring a spicy twist to this classic Italian dessert.
This version is without coffee, therefore also child friendly.

Ingredients

• 250 g Mascarpone
• 250 g Quark (Magere kwark)
• 100 g Sugar
• 1 pack Vanilla sugar
• 200 g Whipping cream (Slagroom)
• 200 g Speculaas biscuits
• 400 g Frozen berries
• Cocoa powder to decorate

Instructions

In a big bowl, whisk the mascarpone cheese, quark, sugar and vanilla sugar until creamy, but be careful to not over whip it.
In a separate bowl, whip the cream until it just holds its shape, and then gently fold it into the mascarpone mixture.
Use a few spoons of cream and spread it on the bottom of a deep 25cm cake tin or serving dish.
Arrange half of the speculaas biscuits on top of it and sprinkle frozen berries on the speculaas layer. Spread the rest of the cream and finish with the second layer of speculaas cookies.
Refrigerate for at least 12 hours before serving.
Sprinkle each tiramisu piece with a layer of cocoa powder using a fine sifter, just before bringing to the table.