COOKIE DOUGH
450 g speculoos cookies
160 ml milk
CREAM
250 g mascarpone
40 g crystal sugar
8 g vanilla sugar
8 g whip cream stabilizer
250 ml unwhipped heavy cream
TOPPING
150 g speculoos spread
GARNISH
speculoos cookies
strawberries
Tips
Replace mascarpone with your favorite cream cheese.
Replace vanilla sugar with vanilla extract.
Garnish the speculoos roll cake as desired.
Step-by-step plan
Put the speculoos cookies in a food processor and grind them finely.
Put the finely ground speculoos cookies in a deep bowl and gradually add the milk. Mix everything into a cohesive mass. Keep in mind to add the milk gradually, as some speculoos cookies absorb less milk than others.
Take a sheet of cling film and lay it on your workspace. Scoop the speculoos dough onto it and cover with a sheet of baking paper. Roll out the cookie dough with a rolling pin until it is 35x35 cm in size.
Mix the mascarpone together with the sugar, vanilla sugar, and whip cream stabilizer in a deep bowl. Mix well. Gradually add the unwhipped heavy cream. Mix until the cream shows firm peaks.
Spread the cream over it and distribute evenly (save some cream for garnishing).
Roll up the cookie dough tightly, using the cling film as a tool and wrap it well once you’ve rolled it up. Put the no-bake speculoos roll cake in the refrigerator to firm up.
Warm the speculoos spread in a saucepan over low heat until it is liquid. Stay with it and stir, as this happens quickly.
Place the no-bake speculoos roll cake on a plate. Spread the speculoos paste over it.
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