Trianon revisited with speculoos, white chocolate, and mascarpone

Ingredients

8 servings

• 100 g unsalted butter
• 250 g speculoos (one pack)
• 100 g white chocolate
• 500 g mascarpone
• 500 ml heavy cream (35%)
• 25 g unsalted butter
• 100 g sugar
• 200 g speculoos spread
• 4 tablespoons speculoos spread
• 10 g white chocolate

Steps

1. 1

   Preparing the base: Line a square or rectangular mold with parchment paper to make unmolding easier. Crumble the speculoos cookies and mix them with 100g of melted butter. Press the mixture into the bottom of the dish and smooth the surface with a spatula. Refrigerate for 2 hours...

2. 2

   Preparing the filling: - Heat the white chocolate, butter, and speculoos spread in a bowl in the microwave until softened. Mix everything together and let it cool in the refrigerator for 2 hours. - Whisk the mascarpone with the heavy cream and sugar, starting slowly and then increasing the speed until a firm cream is obtained. - Divide the mascarpone mixture equally into 3 bowls. 1st bowl: Pour in 2/3 of the white chocolate mixture, mix well, then pour into the dish, making sure to smooth the surface.

3. 3

   2nd bowl: Pour in the rest of the white chocolate mixture and mix until uniform, then pour into the dish and smooth the surface.

4. 4

   3rd bowl: Do not add anything to this bowl, then pour the contents into the dish and smooth it. Refrigerate overnight.

5. 5

   Presentation: Take out of the refrigerator before serving. Melt 3-4 teaspoons of speculoos spread and drizzle over the top of the cake. Grate the remaining white chocolate and sprinkle the shavings over the speculoos glaze. All that's left is to enjoy!