Start by cooking a pudding as the basis for the fluffy cream.
Set up a small pot and add the 350ml plant drink except for 4 tablespoons and let it boil. Put the remaining 4 tablespoons of the plant-based drink in a small bowl and stir in the starch and 30g sugar until smooth.
As soon as the plant-based drink begins to simmer in the pot, add the sugar-starch mixture and stir with a whisk to avoid lumps. Bring to the boil and simmer for 1-2 minutes while stirring.
Set the pudding aside and let cool completely.
After the pudding has cooled, the vegan cream for the dessert is whipped. Put the cream in a bowl and whip it with a whisk or kitchen utensil. When it has almost become stiff, sprinkle in 10g sugar and continue beating briefly.
Before further processing, stir the pudding until smooth or, even better, mix it with a hand blender to ensure a smooth pudding without lumps. Now carefully fold this into the whipped cream to create an airy cream.
Prepare the glasses for layering. Depending on the size, you can get 4-6 servings from the recipe. First, crumble one speculoos biscuit per layer and place in the glass. Then a layer of the custard cream on top and repeat.
Place the glasses in the fridge for at least 3 hours. During this time, the speculoos crumbs soften and become like a kind of cake layer.
Before serving, take the glasses out of the fridge and garnish with more speculoos crumbs.
For the delicious caramel kick, make a caramel sauce from Biscoff Creme (Lotus Creme). To do this, heat the Biscoff cream a little in the microwave and stir into a creamy sauce with the plant drink.
Pour the sauce over the glasses of speculoos dessert and enjoy!
