Crunchy Coffee & Vanilla Dessert with Speculoos Base

👩‍🍳 Instructions

1️⃣ Make the Base

1. Crush the speculoos cookies into fine crumbs using a food processor or rolling pin.
2. Mix with the melted butter until the texture resembles wet sand.
3. Press firmly into the bottom of a rectangular mold lined with parchment paper. Chill while you prepare the next layer.

2️⃣ Make the Coffee-Chocolate Layer

4. In a saucepan over low heat, melt the blond or caramel chocolate with 50 ml heavy cream, stirring gently until smooth.
5. Add the coffee extract and stir until incorporated.
6. Pour the warm mixture over the cookie base and spread evenly. Refrigerate until set (about 30–60 minutes).

3️⃣ Prepare the Vanilla Cream

7. In a large bowl, whip the mascarpone with the cold heavy cream until soft peaks form.
8. Add the powdered sugar and vanilla seeds. Continue whipping until firm, fluffy, and spreadable.
9. Once the chocolate layer is set, spread a thick layer of vanilla cream over it, smoothing the surface.

4️⃣ Add the Glaze and Finish

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