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Strawberry and Speculoos Tiramisu

A delightful and vibrant dessert that combines sweet strawberries with crunchy speculoos biscuits, layered with a silky mascarpone cream.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g strawberries Washed, hulled, and cut into small pieces
  • 250 g mascarpone
  • 10 pieces speculoos biscuits Crushed into chunks
  • 4 pieces eggs Separated into whites and yolks
  • 100 g sugar
  • 1 pinch vanilla powder or extract
  • 1 pinch salt

Method
 

Preparation
  1. Wash, hull, and cut the strawberries into small pieces. Reserve a few whole for decoration.
  2. Crush the speculoos biscuits into irregular chunks.
  3. Separate the egg whites from the yolks.
  4. Whisk the egg yolks with sugar until light and creamy. Add mascarpone and vanilla, mixing until smooth.
  5. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.
  6. Gently fold the whipped egg whites into the mascarpone mixture in two stages.
Assembly
  1. Layer the dessert in glasses: add a spoonful of cream, then strawberries, and a sprinkle of crushed speculoos.
  2. Repeat layers until the glasses are full.
  3. Finish with a layer of cream and top with a whole strawberry.
  4. Refrigerate for at least two hours or overnight.

Notes

For added flavor, dust with cocoa powder or toasted flaked almonds before serving. Store leftovers in the refrigerator for up to three days.