This no-bake dessert is extremely simple and quick to prepare and all its ingredients have such an intense Christmas flavour. Cream cheese and mascarpone go deliciously with cranberry sauce spiced with orange. Speculoos cookies are, without a doubt, that extra Christmas and spice touch that makes this dessert so special. And the last festive spark is given by the light touch of alcohol from the eggnog, also so present in these holidays!
In case you still have some room for desserts after the food excesses of these days, I bring you this easy and delicious recipe that I have created thinking about New Year’s Eve. This type of dessert served in a glass seems to me the most festive and perfect to serve at special dinners, such as New Year’s Eve. They are elegant, simple and can be prepared hours in advance with very little effort, because we all know that these days everyone is very busy preparing the wonderful dishes which dress our tables.
I recommend that you serve the dessert in small glasses. I presented some in the wine and cognac glasses and I can assure you that there is no human being who can eat that amount on its own. It’s not a heavy dessert at all, but it’s not a sorbet either, so keep that in mind. The Martini glasses size, for example, seems ideal to me and it also looks very fancy.
If you can’t find the Speculoos cookies in the market, you have a recipe to bake them yourself on the blog. The famous Lotus cookies (biscoff) would also work, although the German Speculoos are ideal for this recipe because of the extra spice they have.
And as this is going to be the last post of this year 2020, I take this opportunity to wish you a very good entry into 2021. We all have a tremendous desire to leave behind this confusing and different year. Hopefully 2021 will again be something at some point similar to our previous lives. Triac, the king of photobombs, has also stopped by to wish you a very happy new year !!!
May 2021 bring you health, love and all the happiness in the world!
Cream cheese eggnog Speculaas Parfait with wild cranberry sauce
Easy dessert with mascarpone cream cheese, eggnog and speculoos cookie base and a wild cranberry sauce with spices and orange.
- FOR THE WILD CRANBERRY SAUCE:
- The zest of an orange cut into long strips
- 500g fresh wild cranberries
- 200 ml maple syrup
- 60 ml water
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- FOR THE COOKIE BASE:
- 300 g of Speculoos cookies (or Biscoff cookies)
- 250 ml eggnog
- FOR THE CREAM:
- 250 g mascarpone
- 275 g cream cheese (Philadelphia)
- 200 g whipping cream (very cold)
- 4 Tbsp icing sugar
We can start by preparing the cranberry sauce. This can be done days to even weeks in advance and stored in the fridge. Pour all the sauce ingredients into a large saucepan and bring to a boil. Simmer for about 20 minutes, until the amount of water is reduced and a jelly-like texture forms. Pour the sauce into jars and chill completely in the fridge.
To prepare the cookie base, crush the cookies until you get a fine flour. You can do it in a food processor or in a plastic bag using the rolling pin to mash them. Pour the cookie flour into a bowl and add the eggnog. Mix everything well until it is a moist cookie dough.
To prepare the cream, mix the Philadelphia with the mascarpone and sugar with the rods until creamy. Add the whipping cream and continue to whip until it thickens, for about 2 minutes.
To assemble the dessert, place a little biscuit on the glass base, cover with the cream cheese and then the cranberry sauce. You can continue alternating layers until the glasses you are using are full. Finally, decorate with some Speculoos cookies and some sprinkles with a festive motif.