Speculoos mousse cake

Ingredients

• 150 g Breton shortbread biscuits (crunchy, to crumble)
• 150 g Petit Beurre biscuits (to crumble with the shortbread)
• 100 g Unsalted butter (melted)
• 2 feuilles Sheet gelatin (soaked in cold water for 5 min)
• 50 ml Cold water (to soften the gelatin)
• 200 ml Whole milk (to heat with the speculoos paste)
• 200 g Speculoos paste (Lotus type) (or speculoos spread)
• 250 g Mascarpone (at room temperature)
• 50 g Powdered sugar (to sweeten the cream)
• 200 ml Heavy whipping cream (to whisk into whipped cream)
• 6 pcs Ladyfinger biscuits (to lightly soak)
• 30 ml Water (for the vanilla syrup)
• 1 c. à café Liquid vanilla extract (in the syrup)
• 20 g Speculoos powder (for decoration)
• 2 pcs Additional biscuits for decoration (cut into pieces)

Instructions

1. Soften the gelatin

   Place the gelatin sheets in a bowl of cold water for 5 minutes to soften them.

   Time: PT5M

2. Crumb the biscuits

   Crumb the Breton shortbread biscuits and the Petit Beurre biscuits using a food processor or by hand until you obtain a fine powder.

   Time: PT5M

3. Mix with melted butter

   Melt the butter gently (microwave 30 s or bain‑marie). Incorporate it into the crumbled biscuits and mix until you obtain a homogeneous dough.

   Time: PT4M

   Temperature: 45°C

4. Form the base

   Pour the dough into the 20 cm springform pan, press firmly with the back of a spoon to form a compact base.

   Time: PT2M

5. Melt the milk and speculoos paste

   In a saucepan, heat the milk with the speculoos paste over medium heat, stirring constantly, until the mixture is smooth and melted (about 5 min).

   Time: PT5M

   Temperature: 60°C

6. Incorporate the gelatin

   Remove the saucepan from the heat, add the drained gelatin and stir until it is completely dissolved.

   Time: PT1M

7. Prepare the mascarpone cream

   In a large bowl, whisk the mascarpone with the powdered sugar and the heavy cream on low speed until you obtain a thick and airy consistency (about 5 min).

   Time: PT5M

8. Combine the two preparations

   When the milk‑speculoos mixture has cooled to room temperature, pour it gradually into the mascarpone bowl while gently folding with a spatula.

   Time: PT3M

9. Prepare the vanilla syrup

   Mix the water with the vanilla extract in a small bowl. Quickly dip each ladyfinger into this syrup (not too long).

   Time: PT2M

10. Assemble the cake

    Pour half of the cream into the pan, arrange the soaked ladyfingers, then cover with the remaining cream. Smooth the surface with a spatula.

    Time: PT5M

11. Refrigerate

    Cover the cake with plastic film and place it in the refrigerator for at least 6 hours, ideally overnight, so the mousse sets.

    Time: PT0M

    Temperature: 4°C

12. Prepare the speculoos glaze

    Melt the remaining speculoos paste in the microwave (30 s at medium power) or bain‑marie, until you obtain a smooth coating.

    Time: PT2M

    Temperature: 50°C

13. Decorate and serve

    Pour the glaze over the cooled cake, sprinkle with speculoos powder and biscuit pieces. Remove the plastic film, unmold carefully and serve.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Breton shortbread biscuits: shortbread biscuits
• Instead of Petit Beurre biscuits: digestive biscuits
• Instead of Unsalted butter: margarine
• Instead of Sheet gelatin: powdered gelatin (1 g)
• Instead of Whole milk: semi‑skimmed milk
• Instead of Speculoos paste (Lotus type): salted butter caramel paste
• Instead of Mascarpone: Philadelphia‑style cream cheese (firmer)
• Instead of Powdered sugar: granulated sugar
• Instead of Heavy whipping cream: whipping cream
• Instead of Ladyfinger biscuits: boudoirs
• Instead of Liquid vanilla extract: scraped vanilla bean

Equipment Needed

• Bowl for gelatin
• Food processor or blender
• Medium saucepan
• Electric or manual whisk
• Silicone spatula
• 20 cm springform pan
• Plastic wrap (cling film)
• Microwave or bain‑marie (optional)
• Kitchen scale
• Cooking thermometer (optional)
• Teaspoon
• Cutting board and knife

Critical Steps — Do Not Skip

• Soften the gelatin
• Melt the milk and speculoos paste without boiling
• Incorporate the gelatin at an appropriate temperature
• Mix the cooled milk‑speculoos mixture with the mascarpone to avoid curdling
• Refrigerate long enough for the mousse to set

Chef Tips from the Video

• Use slightly dry ladyfingers to prevent them from disintegrating
• Sift the speculoos powder before sprinkling for an even finish
• For a spicier flavor, add a pinch of cinnamon to the speculoos paste.

Troubleshooting

Storage

Refrigerator: Store covered 3‑4 days

Freezer: Not recommended (the mousse texture deteriorates)

Room temperature: Do not leave at room temperature more than 2 h

Make-Ahead Tips

• Prepare the biscuit base the day before and keep it refrigerated
• The glaze can be melted 30 min before serving
• The cake keeps well chilled; you can prepare it 2 days in advance