Ingredients
For the base:
1 pack (250 grams) of speculoos
100 g of melted butter
For the filling:
100 g of white chocolate
25 g of butter
200 g of speculoos paste
500 g of mascarpone
500 ml of 35% liquid cream
100 g of icing sugar
For the decoration:
3-4 tablespoons of speculoos paste
Preparation:
For the base
Line the mould with baking paper.
Crush the biscuits, add the melted butter, mix and coat the bottom of the mould in a thin and even layer (like a cheesecake). Keep in the fridge.
Prepare the filling:
Place the chocolate, butter and speculoos paste in a bowl and heat gently in the microwave until the chocolate has softened. Mix well, set aside to cool.
Whip the mascarpone with the cream and the icing sugar, first at very low speed, then at high speed until you get a consistent cream.
Divide the cream evenly into three bowls.
In the first bowl pour 2/3 of the white chocolate mixture and mix well, pour the mixture on the biscuit base and level the surface.
In the second bowl pour the remaining white chocolate mixture and mix until you get a homogeneous mixture. Pour on the darkest layer.
Smooth the top.
In the third bowl do not add anything and spread the mixture on the cake of the second layer.
Transfer to the refrigerator overnight.
Before serving, unmold the cake by spreading the baking paper on a serving plate. Heat the speculoos mixture in the microwave and decorate
the top with thin strips!
