Cookie Butter Tiramisu in a Jar
Tiramisu is a classic Italian dessert, but we’re giving it a Belgian twist thanks to the addition of speculoos cookie butter!
Ingredients
- 1 cup (210 g) sugar
- 3/4 cup (180 ml) espresso or strong coffee, hot
- 1/4 cup (60 ml) milk
- 500 g cold mascarpone
- 2/3 cup (150 ml) speculoos cookie butter (see note)
- 2 cups (500 ml) 35% cream
- 24 ladyfingers, each cut into 3 pieces
- 2 oz (55 g) dark chocolate, finely grated
Instructions
- In a small bowl, combine 2 tbsp of the sugar with the coffee. Add the milk. Refrigerate.
- In a bowl, whisk the mascarpone, speculoos cookie butter and remaining sugar with an electric mixer until the sugar has dissolved. With the machine running on low speed, gradually add the cream. Increase the speed of the mixer and beat until firm peaks form. It is important not to over whip the mixture or it may separate.
- In twelve 1-cup (250 ml) jars, place 3 pieces of ladyfingers quickly dipped in the coffee mixture (about 2 to 3 seconds each). Cover with half of the mascarpone mixture. Sprinkle with half of the chocolate. Repeat layering in the remaining ingredients, finishing off with the remaining chocolate. Cover and refrigerate for at least 4 hours or preferably overnight.
Tiramisu is a classic Italian dessert, but we’re giving it a Belgian twist thanks to the addition of speculoos cookie butter!