Summary

Ingredients

• 1 cup cream substitute (vegan cream, e.g. whipped cream without sugar)
• 250 g soy yourt (yourt alternative), vanilla flavor
• 150 g speculoos
• 1 sachet cream stabilizer
• 150 g applesauce without suar, or reduce the apples yourself
• 1 apple
• 1 teaspoon gingerbread spice, more or less depending on your taste
• 3 drops bitter almond flavor
• 80 g walnuts, chopped or hazelnuts, almonds
• 20 raisins
• some rum
• 1 squirt lemon juice

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Instructions

1. First soak the raisins in rum for at least two hours.
2. Meanwhile, whip the vegan cream with the cream stiffener until stiff and chill briefly.
3. Measure out the vanilla yoghurt and stir briefly. As soon as the cream has cooled well, carefully fold in the yogurt and put the mixture back in the cold.
4. Peel and core the apple and cut into small pieces. Mix with the applesauce in a bowl. Mix in gingerbread spice, a teaspoon of lemon juice, a little bitter almond flavor and chopped walnuts. Finally add the rum raisins and mix everything again.
5. Crumble the speculoos with a knife or with your hands.
6. To serve, first put some speculoos crumbs in the dessert glasses, then layer a little of the vanilla yoghurt-cream mixture on top and about a teaspoon of the apple mixture on top. Repeat until the glass is full and finish with the vanilla yogurt and cream mixture. Then place the dessert in the refrigerator until serving, about 1 to 4 hours are good here.
7. You can decorate with e.g. speculoos crumbs, brown sugar, chopped walnuts, almond flakes or small apple pieces.
8. The ingredients can be exchanged or changed depending on your taste.