Summary

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

1. 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.
2. 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.
3. Layer the biscuit crumbs, cream and sauce in several layers in a glass bowl or something similar.