Mascarpone with speculoos

Ingredients

• 60 gspeculoos biscuits
• 200 gmascarpone
• 200 gfull-fat cream
• 35 gsugar

Instructions

1. 1

   Whip and chill

   Whip the cream firmly with the sugar. Gently fold in the mascarpone, transfer the mixture to a piping bag and chill for about 1 hour. Finely crush the speculoos biscuits.

2. 2

   Layer the glasses

   Put some crushed biscuits in the bottom of each glass, then pipe in a layer of mascarpone mixture. Continue layering, finishing with biscuits.

What is mascarpone with speculoos?

Mascarpone with speculoos is a chilled layered dessert that brings together Italian mascarpone and spiced biscuits popular in Belgium and the Netherlands. The biscuits add a warm, crisp contrast to the smooth cream.

Here, whipped cream lightens the mascarpone, while piping makes it easy to build neat layers in individual glasses. It is a simple no-bake choice for a festive meal or an impromptu dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 8g protein, 32g carbs, 39g fat.

The biscuits and sugar supply most of the carbohydrates, while mascarpone and full-fat cream contribute most of the fat and some protein. Serve a glass with fresh fruit on the side for a simple way to balance the plate.

The key ingredients

Mascarpone: its rich, mild flavour gives the filling its body, so fold it in gently to keep the mixture light.

Speculoos: finely crushed biscuits are easy to layer and provide the dessert’s spiced flavour and crunch.

Cream and sugar: whipping the cream firmly gives the filling structure, while the sugar sweetens both the cream and mascarpone.

Keep the filling airy

Whip the cream until it holds firm peaks, but stop before it becomes grainy. Fold in the mascarpone with a spatula using gentle strokes rather than beating it.

A piping bag helps distribute the mixture without pressing down on the biscuit layers. If you do not have one, spoon it into the glasses carefully.

Build distinct layers

Crush the biscuits finely so they sit neatly in the base and between the cream. Keep a little for the topping, which adds a visible finishing layer.

Add the cream in even layers and avoid packing the biscuits down too firmly. This keeps the layers easy to spoon through.

Allow time to chill

The method calls for about 1 hour in the fridge after the mascarpone mixture is piped into a bag. This gives the filling time to firm up before you assemble the glasses.

Once assembled, serve the dessert chilled. Add the final biscuit layer close to serving if you want it to retain more crunch.

Serving ideas

Serve the glasses as they are after a festive meal or alongside coffee. Their individual portions make them convenient for a dinner party.

For a contrast to the creamy layers, offer fresh berries or sliced pear on the side. Keep additions separate if you want to preserve the original biscuit-and-mascarpone flavour.

Recipe notes & tips

• Chill the cream before whipping so it firms up more readily.
• Use a bowl with plenty of room to fold the mascarpone into the whipped cream.
• Crush the biscuits just before assembling to keep their texture.
• Pipe the filling in short, controlled bursts for more even layers.
• Reserve a small amount of biscuit crumb for the top of each glass.

Variations

• Add pear: Layer in thin slices of ripe pear for a fruity contrast.
• Use coffee: Briefly dip some of the biscuits in cooled coffee before layering.
• Add chocolate: Scatter finely grated dark chocolate between the cream layers.
• Try citrus: Add a little finely grated orange zest to the mascarpone mixture.
• Change the biscuit: Use another crisp spiced biscuit if speculoos is unavailable.

Common mistakes to avoid

• Under-whipped cream: Whip until it holds firm peaks so the filling can keep its shape.
• Over-whipped cream: Stop before it looks grainy, then fold in the mascarpone gently.
• Beating the mascarpone: Fold it in with a spatula to avoid losing the airy texture.
• Coarse biscuit pieces: Crush them finely so the layers are easier to spoon through.
• Skipping the chill: Allow about 1 hour in the fridge as directed before assembling.

How to store

Cover the glasses and keep them refrigerated; for the best biscuit crunch, eat them the day they are assembled. The topping will soften as it sits, and this dessert is not suitable for freezing.

Frequently asked questions