Spekulatiustiramisu with Spicy Cherries and White Chocolate Parfait

Beat the egg whites almost until stiff, stir in the sugar slowly and beat until the end - chill. Beat egg yolks with sugar until frothy. Egg yolk becomes lighter and increases in volume. Sift the flour and starch, mix with the salt, the spiced biscuits and the lemon zest and gradually stir into the egg yolk mixture. Gradually fold the beaten egg white into the egg yolk mixture. Put the mixture in a greased baking pan and bake at 160 degrees (not preheated) for about 14 minutes.

Fill a large and small saucepan with a little water and heat. Chop the chocolate into small pieces, put it in a small metal bowl and let it melt on the small saucepan - not too hot! Maximum stove setting 1 - possibly remove the pot from the stove or the bowl from the pot! Stir the chocolate every now and then.

Soak the gelatin in cold water.

Whip the cream until stiff, add a small pinch of salt and beat until the end and then chill.

Weigh the egg yolks, sugar and alcohol in the large metal bowl and whip warm on the large saucepan (peel off to a rose) - stove setting 3 is enough! Duration about 15 minutes.

Turn the bowl and make sure that no mass dries on the edge. Stir the warm, melted chocolate into the egg mixture. If the mass becomes too firm, heat it up again on the water bath for another 5 minutes until it becomes creamy again.

Squeeze out the gelatine well and stir into the warm egg mixture. Beat the egg mixture with gelatin for another 2-3 minutes.

Cool the egg mixture in cold water (in the sink) while stirring constantly. Gradually stir the whipped cream into the cooled egg mixture. Fill and place in the freezer.

Case: Don't let the chocolate get too hot - it's better to melt it slowly than quickly. DO NOT let water get into the chocolate.

Soak gelatine in cold water. Whip the cream until stiff and chill.

Weigh the egg yolks, sugar, tiramisu potions and lemon zest in the large metal bowl and peel off warm on the large pot to the rose.

Squeeze out the gelatine well and add to the egg mixture. Stir for another 2-3 minutes, remove from the water bath.

Carefully stir the mascarpone into the egg mixture. Gradually fold the whipped cream into the egg and mascarpone mixture, transfer it and put it in the fridge.

Mash the cardamom pods. Cut and scrape the vanilla pod.

Put the pulp and the remaining pod together with the cardamom capsules and the remaining ingredients in a small saucepan, bring to the boil and reduce to about 200-250 ml on stove level 3, 4.

Stir vanilla pudding powder with the remaining cherry juice, if necessary also some water, until smooth (no lumps) and add to cherry reduction while stirring. Let simmer for another 3 minutes.

Put the cherry reduction through a sieve (strain the spices) into another small saucepan, bring to the boil one more time and remove from the stove. Add the cherries, stir and set aside.

Let the butter melt. Cut the speculoos finely and mix with the butter. Spread the mixture on a baking sheet lined with baking paper and press evenly.

Fill the Tiramisu mass into a piping bag with a star nozzle. Cut out the sponge cake, cut thinly at the top and cut in half.

Cut out the speculatius base, brush with about 1 teaspoon of cherry reduction and top with the lower half of the biscuit.

Sprinkle vigorously with the potion. Inject a ring with the tiramisu mixture on the outside, spread 5 cherries and fill up with a little tiramisu in the middle. Put the top half of the biscuit on and press it down.

Pull off the ring and sprinkle vigorously with the drinker on the biscuit. Decorate the outside with 6-8 small rose caps. Dust with cocoa, place a cherry in the center and decorate with chocolate coins and mint.