Turbo Speculoos Cream

by Editorial Staff

Summary

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

Ingredients

400 g silken tofu
330 g spiced speculoos
60 ml espresso
60 ml amaretto

Instructions

Chop 130 g of spiced speculoos in a mortar and set aside. Mix the espresso and amaretto and also set aside.
Put the silken tofu and 200 g coarsely broken spiced speculoos in a tall container, mix roughly with a spoon and then puree with a hand blender until a cream is formed.
Fill 4 glasses of 250 ml each with 2 teaspoons of spiced speculoos crumbs and drizzle with 1 tablespoon of espresso and amaretto mixture each. Now put 1 - 2 tablespoons of speculoos cream on the crumbs and repeat the steps until the ingredients are used up. Finally, decorate with a few spiced speculoos crumbs. Keep in the refrigerator until consumption.

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.