Light Tiramisu with Speculoos and Almonds

 Light Tiramisu with Speculoos and Almonds

Ingredients:

• 24 speculoos cookies.
• 100 g of slivered almonds.
• 3 tbsp. of marsala (almond liqueur).
• 400 g of mascarpone.
• 1 C. of liquid vanilla.
• 50 g of powdered sweetener.
• 3 eggs.
• 30 cl of strong cooled coffee.
• bitter cocoa powder.

Preparation:

Cooking: 20 minutes - For: 6 People

1. Brown the flaked almonds in a dry pan.
2. Take off heat and let cool.
3. Separate the egg whites from the yolks.
4. Beat the egg yolks with the powdered sweetener and liquid vanilla in a bowl.
5. Add the mascarpone and marsala then mix well.
6. Beat the egg whites until stiff with an Electric Mixer.
7. Gently fold the snowy egg whites into the preparation, using a spatula.
8. Cover a rectangular pan with cling film.
9. Pour the coffee into a deep plate.
10. Dip 12 speculoos cookies in the coffee and place them in the bottom of the mold.
11. Cover the speculoos cookies with half the toasted flaked almonds and half the mascarpone cream.
12. Dip 12 more speculoos cookies in the coffee and place them on top of the mascarpone cream in the mold.
13. Cover the speculoos cookies with the other half of the toasted flaked almonds and the other half of the mascarpone cream.
14. Smooth the top of the tiramisu with a spatula and sprinkle with bitter cocoa powder.
15. Reserve the tiramisu in the fridge for at least 4 hours before serving.
16. Enjoy it fresh, decorated with fresh fruit