An easy to make, rich and decadent cream cheese dessert with a base of speculoos (Lotus) biscuits, these ultra-flavored Belgian spiced biscuits, topped with a succulent layer of ultra-creamy homemade speculoos spread.
UTENSILS
A Kitchenaid-type food processor or an electric mixer
Silicone spatula
A 22 or 23 cm diameter hinged mold
Angled spatula
INGREDIENTS
Speculoos
250 g speculoos
85 g melted butter
1 pinch of fleur de sel or salt
Cream
450 g of Philadelphia cream cheese
250 ml of whole liquid cream with at least 30% fat
250 g of homemade or store-bought speculoos spread
1 tablespoon of sugar
1/2 tsp vanilla powder or 1 tsp vanilla extract
The filling
150 g of speculoos paste
Crumbed speculoos
2 speculoos biscuits
INSTRUCTIONS
For the speculoos biscuit base:
Reduce the speculoos to fine crumbs by mixing them in a food processor or by putting them in a freezer bag and using a rolling pin, grind them into a fine powder.
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