The speculaas dessert recipe
for your table
Whip the cream until stiff, but stop as soon as it holds its shape. Overwhipped cream becomes grainy and separates in the glass, which is immediately visible through the side of a layered dessert.
Loosen the mascarpone with the powdered sugar and speculaas spices, then fold in the whipped cream in two batches. Folding instead of stirring keeps the air in, so the cream stays light.
Assemble the glass: start with a layer of speculaas crumbs, followed by half the cream, then another layer of crumbs and the remaining cream. Set aside a spoonful of crumbs for the top, and smooth each layer against the side with the back of the spoon.
Chill the glasses for at least two hours, preferably overnight. Only sprinkle the final crumbs on top just before serving; otherwise, they will absorb moisture and lose their crunch.
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The story
A Christmas dessert has a tough job. It comes to the table as the fourth course, for people who have already had a starter, an intermediate course and a main course, yet it still has to seem like the highlight of the evening. That doesn’t work with a large portion. It does work with a small glass containing something that contrasts sharply with the main course: sour, bitter or cold against warm and rich. The second requirement is just as strict. A dessert you have to make at the last minute is a dessert you won’t make, because then the cook is in the kitchen while everyone at the table is waiting.
The right glass
With a layered dessert, the glass does half the work: what you can see through the side is why someone says it looks beautiful. The coupe below is wide and stands on a stem, and according to the description, layers of mascarpone, crumble and fruit remain visible in it while a dollop of cream rises neatly above the rim. At 26 cl, you deliberately don’t fill it to the brim; two-thirds is enough for a serving after a full dinner. A tall, narrow verrine glass in which the layers stand in neat bands one above the other isn’t part of our range, so this is the shape that comes closest. For a tasting of three small glasses, there is also the 5 cl square mini bowl; arranged next to one another on a long board, it creates a sleek geometric rhythm, according to the description. More models can be found among the ice cream coupes and amuse glasses.
RCR Timeless Dessert Coupe 26 cl (6 pieces)
La Rochère Kube Amuse Mini Bowl 5 cl (6 pieces)
Both sets together € 60,90.
The right tools
For this Christmas dessert, besides the glass, you’ll use a bar spoon with a long handle to create the layers all the way to the bottom, and a grater for the chocolate or speculaas spices on top. These are the bar tools we use ourselves; you’ll find everything in our bar tools & cocktail sets.
Long handle, so you can add the bottom layer without dirtying the sides
Fine grater for chocolate or speculaas spices over the top layer
Glassware set (our choice 01) + 2 bar tools together € 64,85.
What will you serve with it?
After four courses, there’s no need for a large glass: a small one is enough. A creamy liqueur pairs beautifully with a mascarpone dessert, Kahlúa and amaretto complement the coffee that’s coming anyway, and if you prefer something fresh, choose moscato or champagne. For a non-alcoholic option, an espresso or a small hot chocolate works just as well. On each drink page, you can find the alcohol percentage, what it tastes like, which cocktails it pairs with and which glass you need.
Variations & twists
If you don't like speculaas, the same setup works with a chocolate mousse and sour cherries in syrup: the sourness of the cherry cuts through the chocolate, just as the speculaas crumble cuts through the mascarpone. Other fillings that work well are lemon cream with a layer of crumbled biscuit, mascarpone with roasted hazelnut, and yogurt with orange and a little cinnamon. Want a tasting? Make three small glasses with three of these fillings and place them together on a small board. Looking for more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Place the glasses on a board or tray in the refrigerator, so you can bring them to the table in one go and no one has to juggle six individual glasses. Put a small spoon next to each glass, because you cannot reach the bottom layer with a regular dessert spoon. Take them out only once the plates from the main course have been cleared from the table.
Good to know
How large can a Christmas dessert be?
Allow 100 to 150 grams per person if it follows three courses. That is about a glass filled two-thirds full, or two small tasting glasses. Anything larger will be left uneaten, and a half-full plate that comes back is disheartening for the person who made it. If you still want to be generous, do so in the number of flavours, not the portion size.
What can you make on 23 December?
Anything that is cold and benefits from time: mascarpone cream, mousse, panna cotta, compote, stewed fruit and biscuit or nut crumbs. Store everything separately, covered, in the refrigerator, and assemble the glasses on 24 December, or a few hours before serving. The things you really leave until the last minute are anything that needs to stay crisp: crumbs, crumble, roasted nuts and a biscuit on the side.
One dessert or a tasting of three small glasses?
A tasting of three small glasses almost always makes more of an impression than one large dessert, because there are three times as many things to discover in the same quantity. Choose three fillings that differ in colour and flavour, such as chocolate, lemon and red fruit. It does require washing up three times and assembling three times, so only plan it if you can do it the day before.
Why does cold work so well with warm?
The contrast between a cold and a warm element makes a simple dessert more interesting than an extra ingredient does. A spoonful of warm cherries on cold mascarpone, a warm chocolate sauce over ice cream, or an espresso poured over a scoop of ice cream at the table. Keep the warm part small and add it only at the table; otherwise, the cold part will become lukewarm within a minute.
The alcohol-free and child-friendly version
Leave the liqueur out of the cream and use orange juice or a little strong coffee without alcohol instead. For children, a glass with yogurt, strawberries and crumbled biscuit works better than something with mascarpone and speculoos spices, as that quickly becomes too rich and too heavily spiced. Prepare their glasses separately, so nothing needs to be explained at the table.
Can the glasses be prepared on a board in advance?
Yes, and that is exactly the trick. Place the assembled glasses on a board or tray in the refrigerator and take them out all at once. Keep two hours as the upper limit for anything with cream or mascarpone left unrefrigerated, and less if the room is warm from the oven and candles. Cover the board if there are still onions or garlic in the same refrigerator.
Frequently asked questions
How big should a Christmas dessert be?
Allow 100 to 150 grams per person if three courses have already been served. A glass filled two-thirds full is enough. If you want to make more of an impression, serve three small glasses instead of one large portion.
Which Christmas dessert can you make in advance?
Anything served cold: you can make mascarpone cream, mousse, panna cotta, compote and stewed fruit on December 23 and store them covered in the refrigerator. Assemble the glasses a few hours before serving. Sprinkle on crumbs, crumble and toasted nuts just before serving; otherwise, they will become soft.
What is a good Christmas dessert in a glass?
A layered glass with mascarpone cream and speculoos crumbs, as in the recipe above, or a chocolate mousse with sour cherries. Keep the portion small, choose a clear glass so the layers are visible, and place a small spoon beside it that reaches the bottom.
What do you serve with a Christmas dessert?
A small glass of liqueur goes well with a creamy dessert, and Kahlúa or amaretto pair with the coffee that will be served anyway. If you prefer something refreshing, choose moscato or champagne. For a non-alcoholic option, an espresso or a small cup of hot chocolate works just as well.
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