Name: Speculaas Layer Dessert with Almonds
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 4 Portionen
Ingredients: 4 piece Glasses; 100 g Almonds without skin; 250 g Double cream cream cheese; 2 tbsp Brown sugar; 250 g Whipped cream; 0.5 tsp Cocoa; 0.5 tsp Speculaas spice; 80 g Bittersweet chocolate; 80 g Nougat; 100 g Speculaas

This Thermomix® recipe for Speculaas Layer Dessert with Almonds is ready in 3 h 40 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This speculaas layer dessert is a real treat for the cold season! The combination of crispy speculaas, creamy cream cheese cream and melt-in-your-mouth chocolate is simply irresistible. I especially like to make it for Christmas or New Year's Eve because it looks and tastes so festive. The almonds provide an extra crunch and the speculaas spice for the typical Christmas note. The dessert can be prepared well and is therefore perfect for guests. Be sure to try it!

Ingredients (10 ingredients)

4 piece Glasses
100 g Almonds without skin
250 g Double cream cream cheese
2 tbsp Brown sugar
250 g Whipped cream
0.5 tsp Cocoa
0.5 tsp Speculaas spice
80 g Bittersweet chocolate
80 g Nougat
100 g Speculaas

Preparation (9 steps)

Chop almonds

Thermomix® Setting

5 sec/Speed 5

Place 100 g of almonds without skin in the mixing bowl and chop for 5 sec./speed 5. Remove 2/3 of the almonds and set aside. Roughly chop the remaining almonds and set aside as well.

Prepare cream cheese cream mixture

Thermomix® Setting

20 sec/Speed 3

Put 250 g of double cream cream cheese and 1 tbsp of brown sugar in the mixing bowl and stir for 20 sec./speed 3. Add 250 g of whipped cream and whisk with the butterfly for 2 min./speed 3.5 until stiff. Halve the mixture and divide into two bowls.

Prepare almond cream cheese mixture

In one of the bowls with cream cheese cream mixture, add the remaining 1 tbsp of brown sugar and the finely chopped almonds (2/3 of the roasted almonds) and mix well.

Prepare cocoa cream cheese mixture

Add ½ tsp of cocoa and ½ tsp of speculaas spice to the other bowl with cream cheese cream mixture and mix well.

Melt chocolate

Thermomix® Setting

4 min/122°F/Speed 2 50

Roughly chop 80 g of bittersweet chocolate and 80 g of nougat, except for some bittersweet chocolate for decoration, and place in the mixing bowl. Melt for 4 min./50°C/speed 2.

240

Crumble speculaas

Thermomix® Setting

5 sec/Speed 5

Put 80 g of speculaas in the mixing bowl and chop for 5 sec./speed 5.

Layer dessert

Divide the crumbled speculaas among 4 glasses (à approx. 250 ml). Drizzle half of the melted chocolate over it. First spread the cocoa cream cheese mixture, then the almond cream cheese mixture on top. Finish with the remaining melted chocolate.

Decorate and chill

Sprinkle the remaining coarsely chopped almonds on the glasses. Shave the remaining bittersweet chocolate over it. Refrigerate the dessert for approx. 3 hours.