I know, I know, and I apologize in advance. I am actively trying to make speculoos the new pumpkin spice and there’s nothing you can do about it. It’s everywhere in Paris! It’s completely unavoidable. Soon, I wholly expect to see the homeless men by the Metro selling corn cobs out of a gas drum topped with speculoos butter. And I will likely buy them.
This is an amazing dessert hybrid, a store brand product made by Monoprix. Tiramisu and speculoos, as they say, “un gout bilingue.” Miss Love and I had a version of this on the train to Bordeaux, and I was ecstatic to see it grace my little grocery store with its exotic presence. Bilingue it is- it perfectly encompasses the best of both desserts, neither one encroaching on the noble territory of the other. It’s composed of a quasi-tiramisu base, with an espresso-flavored mascarpone cream layer topped with bittersweet cocoa powder, covering my absolute favorite part- in lieu of ladyfingers, the entire bottom quarter consists of a speculoos cookie and espresso paste.
This is genius, I cannot express this enough. Two ingredients mushed together make all the difference. It’s gritty, strong, and spicy, and is easily the lynchpin of the entire dessert. Did I mention that this comes with speculoos cookie crumbs? This takes Yo Crunch and makes it the laughingstock of the refrigerated dairy section. Take that, yogurt!
While not completely perfect- the mascarpone is a little too sweet and runny for my liking, the interplay between the wet and dry speculoos cookie sections is amazing. Light and crispy meets sweet and dark, with enough shared elements to resemble a beautiful cookie duet. It is absolutely delightful.