In 1932 Jan Boone made a cookie out of all natural ingredients that conquered the world, he named this Lotus speculoos, after the flower who represents purity.
These days known as Lotus Biscoff this amazing cookie that goes amazingly with a good cup of coffee can also be used in many recipes.
This tiramisu alike dessert presented today is based on mascarpone, flavored with orange and Cointreau (triple sec). The structure of the smooth mascarpone with the soft speculoos inside and the crunchy crumble on top is a real delight.
Hope you’ll try this one out…promise it’s worth it!
Ingredients
250 gr mascarpone
1 egg white
1 yolk
2 tbsp sugar
1 Orange
1 Pack of Speculoos (lotus biscoff)
30 ml Cointreau
100 ml Heavy Cream 40%
Equipment
2 Bowls
1 Whisk or Electrical Beater
1 Medium Size Glass Form
Preparation
1. Put the egg white in a bowl, add one spoon of sugar and whip until you have a firm mousse.
2. Put the egg yolk in a bowl with 1 spoon of sugar and beat until it turns light yellow/white, add mascarpone and whip so it gets some air inside to make it lighter.
3. Add 1/8 cup of orange juice and keep whipping
4. Put the two bowls together and mix gently with a spoon.
5. Whip the cream with sugar and fold gently into the mascarpone.
6. Squeeze the orange juice into a bowl, add the Cointreau and mix.
7. Crush half of the Speculoos pack, mix half of the crushed part into the mascarpone mix and keep the other crushed speculoos aside.
8. Now put in a glass a bit of the mascarpone.
9. Take a speculoos and hold it for a second in the orange-cointreau mix and put on top of the mascarpone in the glass. Repeat this to make layers, each time using 1 cm of mascarpone between the speculoos.
10. Refrigerate for at least three hours before eating it.
11. Just before serving top it with the rest of the crumbled Speculoos (plenty) for a crunchy bite.
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