Rachel Heather Henderson
Single speculaas tiramisu
Spicy tiramisu of gingerbread with chocolate hail and raspberries.
Stir in the mascarpone with the liqueur and sugar.
Grate the green skin of the scrubbed lime. Stir the grater and the chocolate sprinkles through the mascarpone.
Cut the basil into strips. Stir the basil with the raspberries carefully through the mascarpone.
Put a speculaasje on each plate. Divide half of the mascarpone mixture.
Put a speculaas on it and spread the rest of the mascarpone mixture over it. Cover with a speculaasje and serve.
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