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Verrines Spéculoos Rapides Une recette délicieuse à essayer !
Emma

Quick Spekulatius Verrines

These no-bake dessert cups layer velvety mascarpone crème with spéculoos biscuit crumbs for a rich yet effortless treat. A quick, elegant solution to satisfy sweet cravings or impress guests without culinary expertise.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Desserts sans cuisson
Cuisine: Belgian, French
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 500 g mascarpone cheese
  • 500 ml heavy cream (cold)
  • 150 g spéculoos biscuits
  • 50 g granulated sugar
  • 1 tbsp vanilla extract

Method
 

  1. Crush the spéculoos biscuits using a food processor or rolling pin.
  2. In a large bowl, whip the heavy cream with sugar until soft peaks form.
  3. Fold in the mascarpone cheese and vanilla extract until smooth.
  4. Layer crushed biscuits and cream mixture in chilled glass dessert cups.
  5. Repeat layers for richness.
  6. Refrigerate for 30 minutes before serving.

Notes

For a dairy-free version, substitute mascarpone with vegan soft cheese.
Adjust sugar to taste, or use powdered sugar for a smoother crème.
Serve chilled with fresh berries or dark chocolate shavings as garnish.
Store in an airtight container in the refrigerator for up to 24 hours.