Description
A quick and indulgent dessert that combines crunchy and creamy textures, perfect for an improvised snack or a decadent meal finish.
Ingredients
Scale
- 200 g of speculoos or shortbread biscuits
- 80 g of melted butter
- 250 g of mascarpone
- 200 ml of cold heavy cream
- 60 g of icing sugar
- 100 g of salted caramel (store-bought or homemade)
- 50 g of dark chocolate (for decoration)
- A pinch of salt
Instructions
- Reduce the biscuits to fine crumbs in a food processor or in a plastic bag with a rolling pin.
- Mix the crumbs with the melted butter until you obtain a sandy paste. Press into the bottom of a springform pan or individual glasses to form the base. Refrigerate for 15 minutes.
- Whip the heavy cream into stiff peaks with the icing sugar. Gently fold in the mascarpone to obtain a smooth cream.
- Pour half of the cream over the biscuit base, add a layer of salted caramel (reserve some for finishing), and then cover with the remaining cream.
- Chill for at least 2 hours (ideally 4 hours) to allow the layers to firm up.
- Before serving, melt the chocolate and drizzle over the top, adding a bit of caramel and a pinch of salt.
Notes
Serve chilled, topped with a drizzle of caramel and chocolate shavings. For easy serving, cut into slices if using a mold, or serve in individual glasses.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg