Prepare the tiramisu cream

1. Separate yolks and whites.
2. Mix the yolks with the sugar in the bow of your stand alone mixer with the paddle attachment on high speed for 5 minutes, or until it turns white and creamy.
3. Add in the mascarpone and mix for 2 more minutes.
4. Meanwhile, mix the egg whites with a pinch of salt until stiff peaks form.
5. Gently fold the egg whites into the initial mixture.

Assemble

1. Crush 3/4 of the speculoos cookies until you have a powder mixed with some small chunks.
2. Pour in the espresso and mix with a spoon.
3. Put a teaspoon of the broken speculoos into the bottom of the shot glass.
4. Add a teaspoon of cream.
5. Repeat the process with speculoos, cream, speculoos and cream.
6. Cover with plastic wrap and refrigerate for 6h or overnight. Remove from the fridge.
7. Crush the rest of speculoos to make the topping and sprinkle over the tiramisu.
8. Sprinkle some cocoa powder over the tiramisu as well to top it off.