Speculaas spiced biscuit layer dessert
for 4 jars
Ingredients
100 g raw Marzipan
200 g whipped cream
50 g chopped almond kernels
500 g low-fat quark cheese
25 g sugar
250 g Darbo all natural raspberry jam (extra)
100 g Speculaas spiced biscuits
for 4 jars
Method
Roughly grate the raw marzipan. Heat 100 g cream in a small pan, add marzipan and melt while stirring. Remove pan from heat and let cool. Roast almonds in a pan without cooking oil until golden brown and let cool on a flat plate.
In the meantime, mix quark, sugar and dissolved marzipan in a bowl until creamy. Whip 100 g cream and knead in 2 portions. Stir Darbo all natural raspberry jam (extra) briefly until smooth. Finely crumble the biscuits, mix with nuts (put some aside to use as a garnish later), and distribute amongst in 4 jars (approx. 350 ml each). Layer marzipan cream and jam in the jars. The final layer features Darbo all natural raspberry jam (extra), a biscuit on top, and the remaining mixture of cookies and nuts.
Give us some feedback.
How did you like this recipe?
Thank you for your feedback!
Looking for more Darbo recipe ideas?
What other delectable dishes can you conjure up with Darbo products? These recipe ideas will melt in your mouth!
