Tangerine and speculoos dessert

To make the mandarin speculoos dessert, first place the speculoos in a freezer bag and crush with a rolling pin. Do not create a "dust" that is too fine, instead a few coarse pieces should remain. They will give the dessert a bite later on.

Peel the mandarins and cut into small pieces. It is advisable not to be too careful here - a little of the juice that comes out can be mixed into the quark later and gives an additional fruity note.

Now mix the quark with the sugar and vanilla sugar in a bowl. I often add one of the mandarins at this stage to test the taste and adjust the amount of sugar if necessary.

Next, whip the cream until stiff and carefully stir into the quark. In the meantime, prepare the glasses and cover the base of each with half of the speculoos crumbs.

Pour the quark into the glasses and arrange the remaining mandarin pieces on top. Finally, add the remaining crumbs on top and press down a little.

Place the tangerine and speculoos dessert jars in the fridge and leave to infuse for at least 30 minutes. Stir again briefly before serving so that the flavor of the speculoos can fully develop. Optionally, sprinkle with cocoa powder or speculoos crumbs.