When on holiday in Brussels over Easter we found many speculoos desserts on the menu in cafés and bars. It was a common flavour in icecream parlours. Heading out for a late night beer in the Grande Place and a speculoos trifle slash tiramisu was on the menu.
The spread is now available in larger Sainsbury’s and has been for a couple of years, and so is no longer something I have to stock up on in French supermarkets. It wasn’t so readily available when I made an online supermarket order and they brought the biscuits instead.
This recipe was half made up, half inspired by browsing these French recipes and a website somewhere that included savoury ones (eg lamb tagine where you add crumbs of speculoos biscuits with mint leaves and olives at the last moment.)
Speculoos is gaining in popularity – Olive magazine recently had an interesting looking cheesecake with a speculoos crust.
1x 250gr Biscoff / Lotus biscuits
75gr salted butter
half a jar lemon curd
half a jar – 200gr smooth Speculoos spread
Reserve three biscuits and blitz the remainder in a food processor
Melt the butter over a low heat and add the biscuit crumbs. Stir well
Divide the biscuit base between six ramekins and press in.
Chill a few hours until the base is firm. (Not essential, but it will help avoid the crumb coming away in the next step)
Spoon a dessertspoonful of lemon curd onto the top of each biscuit base.
Combine the speculoos with the mascarpone and stir until well combined. (You may prefer to leave it lightly mixed but well marbled?)
Pipe the speculoos cream onto the base. Chill again.
Break the reserved three biscuits in half and use to garnish.