Tiramisu Log Recipe with Speculoos

Mix the mascarpone and condensed milk. Add the liquid cream and whip with electric whisks at high speed until the mixture is firm.

Soak the gelatin sheets in cold water to soften them.

In a small saucepan, heat over low heat 2 tablespoons of water and 1 tablespoon of the prepared mixture. Add the squeezed gelatin and let it dissolve over low heat, then pour into the whipped cream and gently mix with a spatula.

In a log-shaped mold measuring 26-28 cm in length, spread a layer of mousse at the bottom of the mold. Cover with biscuits soaked in coffee. Add a layer of mousse followed by more biscuits. Pour in more mousse, filling the mold to the top. Finish with a layer of coffee-soaked biscuits.

Place in the freezer for at least 2 to 3 hours. When the log is set, unmold it and place it in the refrigerator for 2 to 3 hours, allowing the dessert to thaw completely.

To finish, at the moment of serving, sprinkle with cocoa powder and decorative sugars.