Christmas Speculoos Layered Dessert with Punch Cherries

Christmas is just around the corner and of course a Christmas dessert is a must. The layered dessert with speculaas and punch cherries is quick to make and an absolute eye-catcher on your Christmas menu. And the best thing about it - you don't need any baking skills! We have refined the punch cherries with the "It's great that you exist" tea - this gives them a particularly fruity note.

Try it out - you will be amazed!

Ingredients for 6 servings

For the cream

200 ml vegan whipped cream

1 package of whipped cream stiffener

100 g vegan vanilla yoghurt or Skyr

2 tablespoons maple syrup

For the punch cherries

1 jar of cherries (approx. 650g)

juice of one orange

1 heaped tablespoon of “It’s nice that you exist” tea

½ teaspoon cinnamon

1 ½ tablespoons cornstarch

1 tablespoon coconut blossom sugar

About 250 g of spiced speculaas

For the punch cherries, bring the cherry juice from the glass to the boil in a pan together with the orange juice and the tea. Then let it steep for 5 minutes. Pour the punch through a sieve to filter out the tea. Stir the cornstarch with 2-3 tablespoons of water until it is lump-free, add to the juice in the pan and let it boil for another minute while stirring. Take the pan off the heat, stir in the cinnamon, sugar and cherries.

For the cream, whip the cream with the cream stabilizer until stiff. Mix the yoghurt with the maple syrup. Then carefully fold into the cream. If the cream is not sweet enough, mix in some powdered sugar.

For dessert, break the speculaas and layer them in glasses with the cream and the cooled cherries.

Photo(s): Ellen Reichelt