Summary

Ingredients

• 4 egg yolks
• 100 g suar
• 400 ml cream
• 100 g marzipan paste
• 50 g speculoos
• 1 pack raspberries
• meringue

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Instructions

1. Grate the marzipan and dissolve it in a little cream. Beat the rest of the cream until stiff. Beat egg yolks with sugar until frothy. Crumble the speculoos. Mix everything together and put in the freezer overnight.
2. Serve with raspberries and crumbled meringue.