Description
This delightful Spekulatius Mousse with Mascarpone is a creamy, spiced dessert that combines the rich flavors of traditional German Spekulatius cookies with smooth mascarpone and airy whipped cream. Perfect for holiday gatherings or anytime you want a light yet indulgent treat, this mousse sets in the fridge and offers a beautiful balance of sweetness and warm spices like cinnamon and nutmeg.
Ingredients
Scale
Spekulatius Cookies
- 200 grams of Spekulatius cookies
Mousse
- 250 grams of mascarpone cheese
- 2 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- a pinch of nutmeg
- 300 ml of heavy whipping cream
Instructions
- Crush the Cookies: Begin by crushing 200 grams of Spekulatius cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin, ensuring the crumbs are even and fine for blending into the mousse.
- Prepare the Mascarpone Mixture: 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. Stir thoroughly until the mixture is smooth and creamy, forming the flavorful base of the mousse.
- Whip the Cream: In a separate bowl, whip 300 ml of heavy cream until stiff peaks form. This step is crucial as the whipped cream will provide the mousse’s signature light and fluffy texture.
- Fold in Whipped Cream: Carefully fold the whipped cream into the mascarpone mixture in three parts. Gentle folding helps maintain the airiness of the cream, resulting in a mousse that is light and airy rather than dense.
- Add Cookie Crumbs: Slowly fold in the crushed Spekulatius cookie crumbs, leaving a small amount aside for garnish. Mix until the crumbs are evenly distributed throughout the mousse, adding texture and spice to every bite.
- Chill the Mousse: Spoon the mousse into serving glasses or bowls, cover them, and refrigerate for at least 2-3 hours. This chilling step allows the mousse to set and the flavors to meld beautifully.
- Garnish and Serve: Once the mousse has set, garnish with the reserved cookie crumbs and, optionally, a sprinkle of cinnamon or a dollop of whipped cream. Serve chilled and enjoy this creamy, spiced dessert.
Notes
- For best results, use well-chilled heavy cream to ensure it whips properly.
- Gently folding is key to keeping the mousse light and airy; avoid vigorous mixing.
- The mousse can be prepared a day in advance and kept refrigerated to enhance flavor.
- Feel free to adjust the spices according to your taste—extra cinnamon or a hint of clove can add a different touch.
- Serve in clear glasses to showcase the beautiful texture and layers of the mousse.
