- In a small bowl, combine 2 tbsp of the sugar with the coffee. Add the milk. Refrigerate.
- In a bowl, whisk the mascarpone, speculoos cookie butter and remaining sugar with an electric mixer until the sugar has dissolved. With the machine running on low speed, gradually add the cream. Increase the speed of the mixer and beat until firm peaks form. It is important not to over whip the mixture or it may separate.
- In twelve 1-cup (250 ml) jars, place 3 pieces of ladyfingers quickly dipped in the coffee mixture (about 2 to 3 seconds each). Cover with half of the mascarpone mixture. Sprinkle with half of the chocolate. Repeat layering in the remaining ingredients, finishing off with the remaining chocolate. Cover and refrigerate for at least 4 hours or preferably overnight.
Speculoos are Belgian cookies flavoured with cinnamon, ginger and nutmeg. Speculoos cookie butter is made from the dough of these cookies and is the consistency of peanut butter. Both the cookies and cookie butter can be found in some fine food boutiques and in some groceries stores.