Looking to offer an indulgent verrine that puts a fresh spin on a great pastry classic? Acai and speculoos tiramisu combines the smoothness of mascarpone, the vanilla notes of the cream, and the fruity, slightly vegetal character of acai.
Served in individual glasses, this recipe creates a visually appealing dessert that is easy to incorporate into a restaurant menu, catering offering, or buffet. The different layers provide a contrast of textures between the soaked biscuits, the acai mixture, the mascarpone cream, and the crunchy speculoos.
The ingredients you need
This recipe makes 6 200 ml glasses, for a preparation time of approximately 30 minutes.
For the acai base
- 2 sachets of Nossa! standard organic acai (200 g)
- 1 banana, approximately 100 g
For the acai whipped cream
- ½ sachet of Nossa! organic acai
- 400 g of heavy cream
- 250 g of mascarpone
- 1 vanilla pod
For the syrup
- 100 g of sugar
- 100 g of water
For assembly
- 20 ladyfingers
- 100 g of speculoos biscuits
To save time during service, you can also use ready-made whipped cream and incorporate the acai puree directly into it. This alternative reduces preparation time while preserving the color and flavor profile of the acai.
The preparation
Prepare the acai whipped cream
Start by whipping the heavy cream with the mascarpone and the seeds from the vanilla pod until firm.
Then gently add the acai puree and mix with a spatula to combine the mixture without deflating the whipped cream.
Refrigerate until assembly.
Prepare the acai base
Blend the 200 g of acai puree with the banana until smooth and homogeneous.
The banana naturally adds creaminess and balances the acai's flavor profile.
Prepare the syrup
Bring the water and sugar to a boil until you obtain a smooth syrup.
Let it cool before using it to soak the biscuits.
Assemble the verrines
Quickly dip the ladyfingers in the syrup to moisten them without soaking them.
Place a first layer of biscuits in the bottom of each glass. Then add a layer of acai mixture, followed by a layer of acai mascarpone cream.
Repeat until you reach the top of the glass.
Finish with crumbled speculoos biscuits for a crunchy touch and a delicious finishing touch.
Keep the verrines chilled before serving.
CHR tips for preparing this recipe
To make kitchen organization easier, prepare the different elements in advance and store them separately in the refrigerator until plating. You can then assemble the verrines as needed or prepare them ahead of time for smoother service.
For even plating, use a piping bag to pipe in the mascarpone cream. This will make it easier to control the quantity used in each verrine and achieve a consistent presentation.
Also be careful not to soak the biscuits too much. They need to retain enough structure to create a real contrast with the creamy preparations.
For the topping, add the crumbled speculoos ideally at the time of service. This will help them retain more of their crunch.
Finally, this recipe can easily be adapted to your establishment’s format: an individual verrine for a dessert menu, a small format for a buffet, or a more generous format for a catering offering.
What is the cost price of an açaí tiramisu verrine?
For this recipe, the ingredient cost is estimated at approximately €12.50 for 6 verrines, or €2.08 per portion.
This estimate takes into account the main ingredients in the recipe: açaí, banana, liquid cream, mascarpone, vanilla, sugar, ladyfinger biscuits, and speculoos.
For guidance, this amount does not include the cost of the verrines, labor, energy, or any potential packaging or service costs. Your actual cost price may therefore vary depending on suppliers, purchased volumes, and negotiated pricing terms.
Key takeaways
This açaí and speculoos tiramisu recipe allows you to revisit a familiar dessert with a distinctive ingredient. Açaí gives the recipe a beautiful purple color with a fruity, slightly vegetal profile, while the banana adds creaminess and the speculoos brings a spicy, crunchy note.
Its verrine format makes portioning easier and also allows desserts to be prepared in advance, a real advantage for professionals looking to optimize their kitchen organization.
Discover the other verrine recipes created by chef Matthieu Payet Godel to incorporate açaí into a range of sweet creations and diversify your dessert offering: Acai chocolate mousse verrine