Ingredients

• 280 ml soy cream
• 250 g MascarVone
• 90 g sugar
• 1 packet of vanilla sugar
• 100 ml espresso
• 1 packet speculoos cookies
• Cacao powder for topping

How it’s done

Start by whipping the cream with a hand mixer until it reaches a fluffy and airy consistency. Store in the fridge until needed. In a separate bowl add the MascarVone, sugar and vanilla sugar. Mix with the hand mixer until creamy and well combined. Gently incorporate the whipped cream into the mixture with a spatula. Dip each cookie in the espresso and lay them in a baking dish (30x20cm). Continue until the whole base is covered with cookies. Evenly spread 1/3 of the cream mixture on top. Repeat this process and finish with a layer of the cream mixture. Refrigerate for 2 hours. Dust the dessert with cacao powder just before serving.