Chop the spiced speculoos in a mortar and set aside. Mix the espresso and amaretto and also set aside.
Put the silken tofu and the marzipan potatoes in a tall container, mix roughly with a spoon and then puree with a hand blender until a cream is formed.
Fill 3 glasses of 250 ml each with 2 - 3 teaspoons of spiced speculoos crumbs and drizzle with approx. 1 tablespoon of espresso-amaretto mixture each. Only as much liquid should be taken as the crumbs can absorb, otherwise the layers will mix during further preparation.
Now put 2 - 3 tablespoons of marzipan cream on the crumbs and repeat the steps until all the ingredients are used up. Finally, decorate with a few spiced speculoos crumbs. Keep in the refrigerator until consumption.