Raspberry and Speculoos verrines are a perfect blend of smooth, creamy layers and a crunchy, spiced base. These individual desserts are served in clear glasses, showcasing the vibrant colors and textures that make each bite a treat for both the eyes and the palate. The tartness of fresh raspberries pairs beautifully with the warm, spiced flavor of Speculoos cookies, creating a satisfying contrast in every spoonful. Perfect for dinner parties, holiday gatherings, or just as a sweet treat, these verrines are sure to impress!
Ingredients
For the Speculoos Base:
- 200g Speculoos cookies (or Biscoff cookies)
- 50g unsalted butter, melted (about 1/4 cup)
For the Raspberry Layer:
- 250g fresh raspberries (about 2 cups)
- 2 tbsp powdered sugar (or more, depending on sweetness preference)
- 1 tsp lemon juice
For the Creamy Layer:
- 250g mascarpone cheese (about 1 cup)
- 200ml heavy cream (about 3/4 cup)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish (Optional):
- Extra fresh raspberries
- Crumbled Speculoos cookies
- Fresh mint leaves
Instructions
Step 1: Prepare the Speculoos Base
- Begin by crushing the Speculoos cookies into fine crumbs. You can do this by placing the cookies in a ziplock bag and using a rolling pin or by pulsing them in a food processor.
- In a bowl, combine the crushed Speculoos with the melted butter and mix until the crumbs are evenly coated.
- Divide the cookie mixture among the bottom of your serving glasses or verrines, pressing gently to create a firm, even base.
Step 2: Make the Raspberry Layer
- In a small bowl, gently mash the raspberries with a fork or potato masher, leaving some small chunks for texture.
- Stir in the powdered sugar and lemon juice, adjusting the sweetness to your liking. If you prefer a smoother raspberry layer, you can blend the mixture in a food processor.
- Spoon the raspberry mixture on top of the Speculoos base in your verrines. Set aside while you prepare the creamy layer.
Step 3: Prepare the Creamy Layer
- In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
- Whisk until the mixture becomes smooth and slightly thickened, but be careful not to overwhip. The texture should be creamy, not stiff.
- Spoon or pipe the mascarpone mixture on top of the raspberry layer in your verrines, smoothing it out with the back of a spoon.
Step 4: Assemble the Verrines
- Once all the layers are in place, refrigerate the verrines for at least 2 hours, allowing the flavors to meld and the dessert to firm up.
- Before serving, garnish with extra fresh raspberries, crumbled Speculoos cookies, and fresh mint leaves for a pop of color and added flavor.
Tips for Success
- Customize the layers: If you want to get creative, you can add additional layers like a lemon curd, whipped cream, or even a layer of fruit jelly to enhance the flavors.
- Cookie alternatives: If you can’t find Speculoos cookies, you can substitute them with gingerbread cookies or any spiced biscuit that has a similar crunch and flavor.
- Make it ahead: These verrines can be made the day before and stored in the fridge, allowing you to prepare them in advance for a hassle-free dessert at your next dinner party or gathering.
- Sweetness: The sweetness of the raspberry layer can be adjusted based on the tartness of the raspberries and your personal preference. If you want a tangier contrast to the creamy layer, use less sugar.
Raspberry and Speculoos verrines offer a delightful combination of textures and flavors that are as visually appealing as they are delicious. The crunchy, spiced cookie base, the tangy raspberry layer, and the smooth mascarpone cream come together to create a perfectly balanced dessert. Whether you’re serving them at a holiday party or enjoying them as a special treat, these verrines are sure to become a favorite in your dessert repertoire.
With minimal preparation and a beautiful presentation, you’ll impress your guests and satisfy your sweet cravings all at once!