Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 250 g candy (s) (caramel candies), soft
- 200 ml milk
- 300 g speculoos
- 500 g whipped cream, reduced fat
- 600 g double cream cheese
- 100 g syrup, liht or honey
- 1 packet vanilla sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger, ground
- 1 pinch clove (s), ground
Print Recipe
Pin Recipe Instructions
- For the caramel sauce, chop the candies and heat and melt with 100 ml milk in a saucepan while stirring. Let the sauce cool for about 1 1/2 hours.
- Put the speculoos in a large freezer bag, roll over them with a rolling pin until the biscuits are roughly crumbled. Whip the cream until it is semi-stiff. Mix the cream cheese, syrup, vanilla sugar, cinnamon, ginger and cloves briefly with the whisk of the mixer. Pour in 100 ml milk and stir to a soft cream. Possibly stir in a little more milk if the cream is too firm. Fold the cream into the cream cheese cream.
- Layer the biscuit crumbs, cream and sauce in several layers in a glass bowl or something similar.
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