For the cream, halve the vanilla pod lengthways and scrape out the pulp mascarpone, 1 cup of cream, vanilla sugar and vanilla pulp with the pod in a pot and heat, bring to the boil 1 x, remove the vanilla pod, soak the gelatine in cold water, add and dissolve, pieces of fruit Cut smaller cubes, whip 1 cup of cream, put something in a piping bag, add l as a garnish to glasses with some crumbs of speculoos and drizzle with the liqueur 45, add the cream beige and pieces of walnuts, add the speculoos crumbs again, soak with liqueur 45, put walnuts in top up with the cream and put in the fridge as a garnish, walnuts, speculoos and dabs of cream make a good result