Raspberry Dessert with Speculoos

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	4 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

Whip the cream. Mix the quark, mascarpone, sugar and vanilla sugar. Fold in the cream. In a sufficiently high square or round bowl, cover the bottom with three or four tablespoons of cream. Spread a layer of speculoos, whole or broken into pieces, on top. Spread half of the remaining cream on top. Scatter the frozen raspberries on top, cover them with the rest of the cream so that they can no longer be seen. Spread crumbled speculoos over the top. The cream must be left in the cold for at least 4 hours. Before serving, you can sprinkle some icing sugar over it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.