Speculaas Layer Dessert with Almonds

Speculaas Layer Dessert with Almonds

Sweet Dish

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Cook Time

3 h 40 min

Servings

4

Difficulty

Easy

Prep Time

40 min

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 provides 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 cheese
  • 2 tbsp brown Sugar
  • 250 g Whipping cream
  • 0.5 tsp Cocoa
  • 0.5 tsp Speculaas spice
  • 80 g Dark chocolate
  • 80 g Nougat
  • 100 g Speculaas

Preparation (9 steps)

1

Chop almonds

Thermomix® Setting
5 sec/Speed 5

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

5
2

Prepare cream cheese cream mixture

Thermomix® Setting
20 sec/Speed 3

Put 250 g of double cream cheese and 1 tbsp of brown sugar into the mixing bowl and mix for 20 seconds/speed 3. Add 250 g of whipping cream and whisk with the butterfly for 2 minutes/speed 3.5 until stiff. Halve the mixture and divide between two bowls.

20
3

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.

4

Prepare cocoa cream cheese mixture

In the other bowl with cream cheese cream mixture, add ½ tsp of cocoa and ½ tsp of speculaas spice and mix well.

5

Melt chocolate

Thermomix® Setting
4 min/122°F/Speed 2 50

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

240
6

Crumble speculaas

Thermomix® Setting
5 sec/Speed 5

Put 80 g of speculaas into the mixing bowl and chop for 5 seconds/speed 5.

5
7

Layer dessert

Divide the crumbled speculaas between 4 glasses (approx. 250 ml each). Pour 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.

8

Decorate and chill

Spread the remaining coarsely chopped almonds over the glasses. Shave the remaining dark chocolate over it. Refrigerate the dessert for approx. 3 hours.

9

Serve

Divide the remaining 20 g of speculaas into 4 pieces, put 1 piece in the dessert and serve.

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About this recipe

For me, this speculaas layer dessert is more than just a recipe; it is a little journey back to my childhood. My grandma always baked speculaas during Advent, and the scent of cinnamon, cloves and cardamom filled the whole house. This dessert is my homage to those memories, a way to capture the warmth and cosiness of that time in a glass. The ingredients play a crucial role. The speculaas form the base, their spicy-sweet taste and crispy texture are indispensable. The almonds, both finely ground and coarsely chopped, provide a nutty contrast and an extra bite. The double cream cheese gives the dessert a creamy, slightly sour note that harmonises perfectly with the sweetness of the chocolate and speculaas. The dark chocolate and nougat bring in a deep, chocolatey component, which is further enhanced by the cocoa and speculaas spice in the cream cheese cream mixture. When preparing it in the Thermomix®, it is important not to grind the almonds too finely, otherwise they will lose their texture. It's better to grind them briefly and vigorously so that small pieces remain. When whipping the cream with the butterfly whisk, make sure that the cream is well chilled so that it becomes nice and stiff. And when melting the chocolate and nougat, patience is required; it's better to melt them for a little longer at a low temperature so that nothing burns. If you like it a little lighter, you can use low-fat cream cheese instead of double cream cheese. For a vegan version, the cream cheese can be replaced with a plant-based alternative and the cream with whipped coconut milk. You can also vary the spices: a little orange zest or a touch of chilli go perfectly with the speculaas spice. The dessert is best served well chilled. A dollop of whipped cream or a few fresh berries go wonderfully with it. A glass of Vin Santo or a strong espresso are also a nice addition. The dessert can be prepared well in advance and will keep in the fridge for 2-3 days. The individual components can also be prepared separately and layered just before serving. This keeps the speculaas nice and crispy.

Created by

Julia Müller

Julia Müller

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Tags

#Christmasy #Dessert #Festive #Cold

Allergens

  • Milk (including lactose)
  • Nuts: Almonds

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