Crunchy Tiramisu with Spéculoos and Billes Gourmandes

Prepare the speculoos mascarpone cream. In a chilled bowl, whisk together the mascarpone, cold liquid cream, powdered sugar, Unipatis Dessert Végétal gel (previously hydrated 5 min in 80ml warm milk) and speculoos filling. Whip for 3 min until firm and light caramel-colored. Pipe into a pastry bag. Set aside in a cool place.

Prepare the speculoos syrup. Mix in a saucepan over low heat: 200g whole milk, 50g light brown sugar, 30g speculoos paste. Heat until brown sugar is completely dissolved. Let cool. Set aside.

Make the crunchy balls. Heat 200g of Unipatis Spéculoos Croc Crunch Filling in the microwave for 15 seconds until malleable but not liquid. Using a #22 melon baller, scoop out perfectly round balls. Place on a baking tray lined with baking paper. Freeze for at least 45 minutes to ensure firmness.

Assemble the base. Crumble 3 cookies with a spoon. Soak generously in speculoos syrup. Poach 50g speculoos mascarpone cream. Smooth lightly with an angled spatula.

Add the crunchy marbles. Place 3 frozen balls of Fourrage Craquant Croc Spéculoos evenly in the cream, pressing them in slightly.

Finish assembling. Crumble 3 additional sponge cookies. Soak in speculoos syrup Poach 60g speculoos mascarpone cream. Smooth surface with an angled spatula.

Chill. Refrigerate for a minimum of 4 hours (ideally overnight) to allow the crispy balls to relax slightly while retaining their crunchy texture.

Express finish. Sprinkle with speculoos chips. Close with lid