Step by step

1. This recipe makes 4 portions.

2. Place egg yolks and half of the sugar in a pan. Place it over another pan with steaming water and whisk continuously for a couple of minutes till the sugar has dissolved and the mixture has thickened. This will take about 10 minutes. Let the mixture cool off for 15 minutes.

3. Place the mixture in a bowl of a stand mixer fitted with Mixer Whisk. Add mascarpone and mix briefly on speed 2 until just combined. Set aside.

4. Add heavy cream to another stand mixer bowl. Whisk on speed 8 till soft peaks. Gradually add the remaining sugar and whisk till stiff peaks. Add to the mascarpone mixture and briefly mix on speed 1 till just combined.

5. Pull 400 ml espresso using the Kitchenaid Espresso Maker.

6. Put a spoon of mascarpone cream on the bottom of the glasses. Dip the speculaas cookies in coffee and place on the mascarpone cream. Make a layer of mascarpone cream and add another layer of cookies. Add cream and place in the fridge for at least 6 hours to stiffen.

7. Finish off with crushed cookies and fresh strawberries.