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🍮 No-Cook Dessert (Speculoos Cheesecake Style)
Ingredients
- The Base: 200 g Lotus Biscoff biscuits (or any other dry biscuit such as Petit Beurre).
- The Cream (Filling):
- 250 g of Mascarpone or cream cheese.
- 200 ml of whole liquid cream, very cold.
- 2 to 3 tablespoons of icing sugar.
- 2 large tablespoons of Speculoos (Lotus) spread.
- The Topping:
- A little extra Speculoos spread (melted).
- A few crushed biscuits for decoration.
Instructions
1. Prepare the base:
- Crush the biscuits until you obtain fine crumbs. You can use a blender or put them in a bag and crush them with a rolling pin.
- Spread a layer of biscuits at the bottom of your glasses (verrines) or a small springform mold. Pack firmly.
2. Prepare the cream:
- In a large, cold bowl, whip the liquid cream with the icing sugar until you obtain firm whipped cream.
- In another bowl, relax the Mascarpone (or cream cheese) and mix it with the 2 tablespoons of Speculoos spread until the mixture is smooth.
- Gently incorporate the whipped cream with the Speculoos/Mascarpone mixture using a spatula. Proceed slowly to keep the texture light and airy.
3. Assembly:
- Using a piping bag or a spoon, place the cream on the cookie base.
- Smooth the top with the back of a spoon.
4. The topping:
- Melt some Speculoos spread in the microwave for about 20 seconds until it is liquid.
- Pour a thin layer over the cream.
- Sprinkle a few pieces of crushed cookies on top for crunch.
5. Refrigeration:
- Crucial step: Place the dessert in the refrigerator for at least 3 to 4 hours (or all night). This allows the cream to set and the flavors to mix well.
Why it works:
The slightly spicy taste of the Speculoos biscuits perfectly balances the richness of the Mascarpone cream. It's elegant, quick to put together, and everyone loves that unique caramelized flavor