Cookie Butter Tiramisu

recipe

• Step 1
  Separate the egg whites from the yolks.
• Step 2
  In a bowl, add the egg yolks and sugar. Whisk until the mixture whitens.
• Step 3
  Add the mascarpone and whisk until smooth and evenly combined.
• Step 4
  In a second bowl, add the egg whites and a pinch of salt. Beat the egg whites until stiff.
• Step 5
  Little by little, gently fold the whipped egg whites into the mascarpone mixture.
• Step 6
  Prepare the coffee (350 ml for 8 servings) and pour it into a shallow container to cool. Dip two-thirds of the speculoos biscuits into the coffee (reserve the rest for decoration). Place a first layer of speculoos biscuits in the bottom of a deep dish (ours is 25 cm in diameter).
• Step 7
  Spread a layer of mascarpone cream over the biscuits. Then add a second layer of speculoos and mascarpone. Cover the tiramisu and chill it for at least 6 hours - ideally, make the tiramisu the day before for the next day.
• Step 8
  Remove the tiramisu just before serving and garnish it with the remaining crushed speculoos. Enjoy immediately; it's ready!