Ingredients
450 g whipped cream
450 g double cream cheese
100 g light syrup
1 packet of vanilla sugar
250 g soft caramel candies (e.g. Cream Moo-Muhs)
220 ml milk
450 g speculoos
1 teaspoon cinnamon
1 teaspoon ground ginger
1 pinch of ground cloves 1
large freezer bag
Preparation
1 First, for the caramel sauce, chop the cream candies and heat them together with 100 ml of milk in a saucepan while stirring. Let the sauce cool for about 1 1⁄2 hours.
2. Next, put the speculoos in a large freezer bag and roll over it with a cake roll until the cookies are roughly crumbled. Beat the cream until semi-stiff. Then briefly mix the cream cheese, syrup, vanilla sugar, cinnamon, ginger and cloves with the whisk of the mixer.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
Pages: 1 2
