Speculoos Raspberry Meringue Dream

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	10 mins
Total Time	4 hrs 55 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

500 g mascarpone
250 g low-fat quark
400 ml cream
350 g raspberries, frozen
80 g suar, brown
2 tablespoon lemon juice, freshly squeezed
250 g spiced speculoos, finely rated
3 large meringues, e.g., from the baker
16 chocolate decoration (zebra rolls)

Instructions

Heat the frozen raspberries in a saucepan. Add the lemon juice and about 2 tablespoons of the brown sugar, bring to the boil and let cool down a little.
Mix the mascarpone with the low-fat quark and the remaining sugar well. Stir in approx. 150 g grated speculoos. Whip the cream until stiff and fold into the speculoos cream.
Coarsely chop the meringue.
Using a piping nozzle, alternately fill the cream with the other ingredients in small glasses. The order is cream, raspberries, meringue, speculoos, cream, raspberries, meringue, speculoos, cream and then decorate with meringue, speculoos and zebra rolls.
Can be prepared a day in advance. The dessert must be refrigerated for at least 4 hours before it is served.

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.