Dreamy Mascarpone Crème Dessert with Homemade Gluten and Refined Sugar-Free Speculoo Cookies
12m
Serves 4
Directions
- 1Make Speculoos cookies: In a bowl, mix softened butter, coconut sugar, vanilla extract, cinnamon, cardamom, cloves, nutmeg, almond flour, baking soda, and salt. Form a ball, roll out the dough, and use a cookie cutter or measuring cup to cut out cookies.
- 2Bake cookies at 350 for approximately 15 minutes. Set aside to cool.
- 3Whip heavy cream until fluffy.
- 4In a mixing bowl, combine mascarpone cream, quark, and coconut sugar. Mix well.
- 5Add whipped cream to the mascarpone mixture and mix gently.
- 6Crush the cooled Speculoos cookies into crumbs.
- 7Layer the dessert in glasses or jars: Start with a layer of mascarpone cream, followed by crushed cookies, raspberries, and repeat layers.
Ingredients
- 0.5 cup butter
- 0.67 cup coconut sugar
- 1 teaspoon vanilla extract
- 1.5 teaspoon ground cinnamon
- 0.75 teaspoon ground cardamom
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 2.5 cups almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 450 ml heavy whipping cream
- 1 cup quark
- 1 cup mascarpone cream
- 1 cup sugar
- 1 fresh raspberries
Equipment
mixing bowlwooden spoonmeasuring cupbaking trayhand blenderglasses or jars
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