Chocolate Dream with Salty Caramel Sauce, Served with Mulled Wine and Berry Ice Cream

• Finely puree the berries. Beat eggs and sugar until thick and creamy. Bring the milk and cream to the boil together with the cinnamon stick, clove and star anise in a larger saucepan.
• Turn the stove down and slowly, little by little, fold the mixture into the egg mixture. Pour the mixture back into the saucepan and let it thicken over medium heat while stirring. It mustn't boil.
• Take the pot off the stove. Remove the cloves, star anise and cinnamon stick. Fold in the berry puree and red wine, as well as the zest of an orange and the vanilla extract.
• Chill for at least 2 hours. Then process into ice in an ice cream machine. If necessary, pack in the freezer for a few hours afterwards.

Salty caramel

• Put the sugar and water in a saucepan and let them caramelize over medium heat while stirring. Remove the pan from the heat and stir in the cream evenly. Add the butter and vanilla extract and approx. 2 teaspoons of sea salt and allow to cool.

Speculoos tiramisu

• Mix the mascarpone, egg yolk and powdered sugar. Fold in the whipped cream. Pour in a squeeze of lemon juice.
• Pour a portion of speculoos into the containers in which the dishes are served. Spread the salt caramel on top. Then spread the mascarpone cream on top and layer another layer of speculoos. Soak again with salt and caramel. Put a last layer of mascarpone cream on top and chill.
• Before serving, drizzle with orange eggnog (see eggnog and passion fruit drink) and decorate with speculoos crumbs and cocoa.