Preparation

1

Step 1

Place the speculoos and amarettini in a freezer bag and crumble using a rolling pin. Melt the butter. Core the apple and grate it finely. Mix the biscuit crumbs together with the melted butter and the apple.

2

Step 2

Spread the mixture into the bottom of the jars and press it down a little with a spoon.

3

Step 3

For the cream, stir together the mascarpone, honey, orange zest and juice until creamy. Beat the cream with the cream setting agent until stiff and fold into the mascarpone cream. Pour into the jars and smooth out. Refrigerate until ready to serve.

4

Step 4

Mix cocoa powder with a little cinnamon and decorate the cream with it. Stick half a speculoos into the cream and serve immediately.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 100.0 g Speculoos
  • 60.0 g Amarettini
  • 50.0 g Butter
  • 60.0 g Apple
  • 250.0 g Mascarpone
  • 40.0 g Honey
  • 1.0 Zest and juice of organic orange
  • 200.0 g Cream
  • 1.0 sachet Cream stabiliser
  • Cocoa powder with a little cinnamon for dusting
  • 3.0 Speculoos