Speculoos and mascarpone cream with cream cheese
A creamy dessert made from mascarpone and cream cheese, with a wintery speculoos flavour and a subtle hint of cinnamon.
1 to 20 – amounts adjust automatically 20 minutes Dessert Italian 510 kcal per serving (estimated)
AI-generated
Ingredients
- 250 g mascarpone
- 200 g cream cheese
- 200 ml whipped cream
- 80 g icing sugar
- 1 tsp vanilla sugar
- 1 tsp cinnamon
- 150 g speculoos
- 100 ml milk
- 100 g raspberries
- 2 tbsp speculoos crumbs
Instructions
- Place the speculoos biscuits in a freezer bag and crumble them coarsely.
- Mix the mascarpone, cream cheese, icing sugar, vanilla sugar and cinnamon in a bowl until smooth.
- Whip the cream until stiff and gently fold it into the mascarpone and cream cheese mixture.
- Pour the milk into a shallow dish and briefly dip the speculoos biscuits into it.
- Divide half of the soaked speculoos biscuits between four dessert glasses.
- Spoon half the cream on top and scatter a few raspberries over it.
- Layer the remaining speculoos biscuits and the rest of the cream.
- Garnish with speculoos crumbs and raspberries, then chill for at least 2 hours.
AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.