I made this speculoos mousse with my 10-year-old granddaughter. 🥹🤎
She mixed, tasted, laughed… and most importantly, she loved it ❤️

🙏 I have to say something to keep receiving my recipes… thank you!
The full recipe is in the comments. 👇💬

Why you’ll make it again

• Ready in 10 minutes

• Light, fluffy, and creamy

• Perfect for dessert cups or a quick sweet treat

Ingredients (serves 4–6)

• 1 cup (250 ml) cold heavy cream

• 1 cup (250 g) mascarpone (or cream cheese)

• 3–4 tbsp speculoos spread (Biscoff cookie butter)

• 2–3 tbsp powdered sugar (to taste)

• 1 tsp vanilla (optional)

• Crushed speculoos cookies (for topping)

Optional: pinch of salt or cinnamon

How to make it

1. Whip the cold cream to stiff peaks; set aside.

2. Beat mascarpone with powdered sugar (and vanilla) until smooth.

3. Mix in the speculoos spread until creamy.

4. Gently fold in the whipped cream (keep it airy!).

5. Spoon into cups and chill for at least 1 hour.

Finishing touch

• Crushed cookies on top

• A drizzle of melted cookie butter

• Chocolate shavings (optional)

Storage

Keep covered in the fridge for up to 2 days.

💬 Want the 3-ingredient version? Comment “OK” 😄