Coupe with speculoos and strawberries

Here’s a great, easy-to-make idea for a dessert with a Belgian flavour. Combine the crunchiness of speculoos with the sweet, juicy flavour of strawberries for a delicious dessert.

Ingredients

4 Columbus eggs
100 g sugar
10 speculoos
250 g mascarpone
500 g strawberries
1 pinch vanilla sugar
1 can crème fraîche (optional)
a few mint leaves

Preparation

Wash the strawberries. Set aside 6 for decoration.
Chop the rest into small pieces and set aside.
Coarsely crumble the speculoos in a bowl and set aside.
Separate the egg yolks and whites into two bowls. Whisk the egg yolks with the sugar until the mixture whitens. Add the vanilla and mascarpone and whisk to combine. Beat the egg whites until stiff and fold gently into the mixture.
Take 6 individual dessert bowls. Place a few pieces of strawberry at the bottom of the bowl. Add a layer of mascarpone cream and sprinkle with speculoos crumbs.
Set aside in the fridge for 2 hours.
Cut the reserved strawberries into pieces and arrange them on the bowls just before serving. Garnish with crème fraîche and mint leaves.