Ingredients
Scale
For the tiramisù
- 10 oz. (300g) gingery cookies (speculoos)
- 1/2 cup (120ml) fresh brewed espresso, cooled
- 1 cup (230g) mascarpone
- 1/2 cup (110g) curd cheese or greek yoghurt
- 1/4 cup (50g) sugar
- 1 tsp. vanilla extract
- 1 tbsp. lemon juice
- 1/4 cup (60ml) milk
For the decoration
- gingery cookies (speculoos)
- iced creanberries
Instructions
- Prepare the espresso and let cool down. In a bowl mix mascarpone with curd cheese, sugar, vanilla extract and lemon juice. Gradually add the milk if the mixture is too thick – it should be creamy and not too runny. Set aside.
- Crumble the gingery cookies and add half of it to the glasses (4) as a first layer. Drizzle half of the coffee on the cookies and add a layer of mascarpone cream on top. Repeat with the remaining cookie crumbles, espresso and cream. Decorate with some gingery cookies and iced cranberries.
Notes
- Enjoy layering!
Nutrition
- Serving Size: 4