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Raspberry Speculoos Cream

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Raspberry Speculoos Cream

The perfect raspberry speculoos cream recipe with a picture and simple step-by-step instructions.

  • 250 g Quark
  • 250 g Mascarpone
  • 200 ml Cream
  • 1 packet Vanilla sugar
  • 100 g Sugar
  • 300 g Frozen raspberries
  • 250 g Spekulatius
  1. Mix the quark, mascarpone, sugar and vanilla sugar
  2. Whip the cream and fold in.
  3. Chop the raspberries and speculoos. Put a few of the two aside for decoration.
  4. Decorate the whole layers with raspberries and speculoos and chill for 2-3 hours.
Dinner
European
raspberry speculoos cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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