Description
Indulge in a creamy Spekulatius Mousse that captures the essence of traditional spiced cookies. This easy-to-make dessert is perfect for festive gatherings or a cozy night in.
Ingredients
Scale
- 200 grams of Spekulatius cookies
- 250 grams of mascarpone cheese
- 300 ml of heavy whipping cream
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- a pinch of nutmeg
Instructions
- Start by crushing about 200 grams of Spekulatius cookies into fine crumbs. You can use a food processor or place them in a zip-lock bag and crush them with a rolling pin.
- In a large mixing bowl, combine 250 grams of mascarpone cheese with 2 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and a pinch of nutmeg. Mix until smooth and creamy.
- In another bowl, whip 300 ml of heavy cream until stiff peaks form. This will give the mousse its light and airy texture.
- Gently fold the whipped cream into the mascarpone mixture in three parts. Be careful not to deflate the whipped cream; you want to keep it fluffy.
- Slowly fold in the crushed Spekulatius cookies, reserving a small amount for garnish. Mix until evenly incorporated.
- Spoon the mousse into serving glasses or bowls, then cover and refrigerate for at least 2-3 hours to let the flavors meld and the mousse set.
- Once set, garnish with the reserved cookie crumbs and a sprinkle of cinnamon or a dollop of whipped cream, if desired. Enjoy your delicious Spekulatius Mousse Mit Mascarpone!
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: Chill your mixing bowl and beaters before whipping the cream for the best results. You can adjust the spices according to your taste, and this dessert can be made a day in advance.