Ingredients for a mold of 20 to 22 cm
diameter
Cereal crunch
100g Cornflakes
200 g of dough speculos
For the base
1 package of 250 g of biscuits
finely chopped
50 g of melted butter
Garnish
500 g of mascarpone
500 ml of 35% cream
100 g caster sugar
1 tbsp vanilla extract
1 can (400 g) sweetened condensed milk
For the decoration
150 g of speculoos paste
Preparation:
Start with the cereal crunch:
Heat the speculos paste a few
seconds in the microwave until she
become liquid then mix with the
corn flakes.
Mix well and spread the mixture over
a tray lined with parchment paper and
put in the freezer to harden.
Prepare the base:
Stir in melted butter with chopped cookies
and mix. Put in the bottom of a mold to
cheesecake and spread the mixture into a
regular layer, pack well using a
spoon. Place in the refrigerator.
Prepare the ice cream -
Whisk the mascarpone with the cream,
powdered sugar and vanilla until
firm consistency. Stir in the condensed milk
sweet and gently mix until
homogeneity.
Mounting:
Pour half of the cream on the bottom
biscuit. Sprinkle with a generous layer
Cereal Crunch (keep some crunch
to decorate)
Pour the remaining ice cream. Smooth
surface, cover and store in the freezer
for a whole night.
Before serving, heat the dough
speculoos a little in the microwave right up
it softens and becomes a little liquid.
Unmold the cake gently.
Pour the speculoos on the cake.
Decorate with the remaining cereal crunch and
serve immediately.
