A Speculoos Cookie and Magnum Cream Liqueur Dessert That’s Just a Wee Bit Dangerous
This Magnum Cream Liqueur dessert made with Speculoos cookies is so delectable, you won’t believe how easy it is to make. No baking or cooking required so you can whip it up on a whim!
I call this a “dangerous” speculoos cookie and Magnum Cream Liqueur Dessert because it’s one of those treats that makes you either swoon, or do a happy dance!
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If you don’t think about it, it would be easy to have an “oops” moment and realize that you’re on your third serving!
Disclosure: I was sent a bottle of Magnum Cream Liqueur just because I loved it so much at the BBC Good Food Show. I chose to create this recipe and share it with you, simply because I wanted to. I was given no compensation for this post.
Hopefully by now you all know what a speculoos cookie or biscuit is: a traditional spiced Belgian cookie that is very crunchy and very addictive. The biggest brand (which I won’t name) is now often served on at least two different airlines. However, I buy my speculoos biscuits at Trader Joe’s. They also have the better tasting speculoos cookie butter! I know because I did a side-by-side taste test and had others do it too!
Which brings me to this particular dessert: it uses the biscuits, the cookie butter and Magnum Cream Liqueur. I first discovered this magnificent tipple at the BBC Good Food Show in Scotland when I was on the interview stage. The perpetually awesome Lotte Duncan was the interviewer, and she was brilliant!
I was on before, and after Mary Berry, James Martin and Paul Hollywood (most of you didn’t know who they were then)!
Magnum Cream Liqueur is made with a delicious blend of smooth Scotch Whisky and luscious Dutch cream! A few years ago, I created the recipe for this speculoos cookie dessert for a contest that this certain Belgian cookie company was having, to win a trip to Belgium.
You know me and my traveling bug–I see a cooking or baking contest to win travel and I’m on it! The contest was hosted by a food blogger, and the recipe and a photo had to be uploaded online, which I did. I entered a non-photoshopped (it wasn’t blurred as it is below, but showed the logo of the brand) version of this photo.
There were hundreds of entries, the dessert isn’t that pretty, and my photo wasn’t great, so I didn’t have high hopes. However, I truly did not expect the outcome when the winner was announced. THE BLOGGER HOSTING THE CONTEST, WON THE CONTEST–I kid you not! How they got away with this, I will never know, but I can tell you that I never bought another product from this brand ever again.
Can you imagine me hosting a contest with a prize from brand X; many of you enter, and at the end I say, “Guess what? I won!” Honestly, it’s mind-boggling. I wrote to the company and explained the concept of “conflict of interest”, but unsurprisingly, I heard nothing back.
Anyway, back to the fabulous speculoos cookie and Magnum Cream liqueur dessert recipe using Trader Joe’s products: you just have to make this! The flavors are just phenomenal together.; trust me on this!
UK peeps, you should easily find Magnum Cream Liqueur wherever you buy your alcoholic bevvies. It is also available in some other EU countries.
For a homemade speculoos cookie recipe visit LONDON EATS.
Now, if only Trader Joe’s would carry Magnum Cream Liqueur! How easy would that make our lives? Why not send them this Speculoos and Magnum Cream Liqueur Dessert recipe and ask them to carry it–I know I will!
Regarding speculoos cookies/biscuits and cookie butter, if you are not near a Trader Joe’s: if you can find Dutch windmill cookies/biscuits, these are actually speculoos cookies and they will work, too.
Speculoos Cookie and Magnum Cream Liqueur Dessert
an original recipe by Christina Conte
Ingredients (for two large servings, or you can make one larger one and cut it into 3 or 4 slices)
- 12 Trader Joe’s Speculoos Cookies
- 1 heaped tsp Trader Joe’s Speculoos Crunchy Cookie Butter
- 4 oz (1/2 c) heavy whipping cream, whipped until soft peaks form (don’t over whip)
- Magnum Cream Liqueur 2 tsp plus enough for soaking 12 biscuits (use Bailey’s or any cream liqueur if you can’t find Magnum)
Directions
Place the cookie butter in a small bowl and add about 2 tsp of Magnum Cream Liqueur. Stir until evenly mixed. Fold in a few spoonfuls of the whipped cream, gently, then fold this into the remaining the cream until it is just mixed.
Pour some Magnum Cream Liqueur into a small flat bottomed bowl. Dip two speculoos cookies into the liqueur for about 20 seconds so that they are completely soaked.
Remove and allow to drip, then place on a serving plate, side by side. Spoon a layer of the cookie butter, Magnum and cream mixture onto the soaked cookies.
Dip two more cookies into the Magnum cream liqueur and place them on top of the cream layer, but perpendicular to the first cookies. (Add more liqueur to the bowl as needed.)
Repeat with another layer of cream, two more cookies and finish the top with a final layer of cream. You can make it as simple or decorative as you like. You can choose to pipe all the cream if you prefer a more finished Magnum cream liqueur dessert.
Just make sure to use a tip with a larger opening if you do as there are bits of cookie in the cream from the cookie butter. I just used the back of the spoon to make a few peaks in the cream. Then I dusted it with a little speculoos spice. You can use a bit of cinnamon or nutmeg, or even cocoa, if you don’t have speculoos spice.
Refrigerate for at least half an hour before serving.
That’s all there is to it! Isn’t this speculoos and Magnum cream liqueur dessert one of the easiest desserts you’ve ever seen?
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A Speculoos Cookie and Magnum Cream Liqueur Dessert That's Just a Wee Bit Dangerous
Ingredients
- 12 Trader Joe's Speculoos Cookies
- 1 tsp Trader Joe's Speculoos Crunchy Cookie Butter (heaping tsp)
- ½ cup heavy whipping cream (whipped until soft peaks form - don't over whip)
- 2 tsp Magnum Cream Liqueur (use Bailey's or any cream liqueur if you can't find Magnum)
For dipping the cookies:
- ¼ cup Magnum Cream Liquer (as needed, for soaking 12 biscuits)
Instructions
- Place the cookie butter in a small bowl and add the Magnum Cream Liqueur. Stir until evenly mixed. Fold in a few spoonfuls of the whipped cream, gently, then fold this into the remaining the cream until it is just mixed.
- Pour some Magnum Cream Liqueur into a small flat bottomed bowl. Dip two speculoos cookies into the liqueur for about 20 seconds so that they are completely soaked.
- Remove and allow to drip, then place on a serving plate, side by side.
- Spoon a layer of the cookie butter, Magnum and cream mixture onto the soaked cookies.
- Dip two more cookies into the Magnum Cream Liqueur and place them on top of the cream layer, but perpendicular to the first cookies. (Add more liqueur to the bowl as needed.)
- Repeat with another layer of cream, two more cookies and finish the top with a final layer of cream. You can make it as simple or decorative as you like. You can choose to pipe all the cream if you prefer. Just make sure to use a tip with a larger opening if you do as there are bits of cookie in the cream from the cookie butter. I just used the back of the spoon to make a few peaks in the cream and dusted it with a little speculoos spice. You can use a bit of cinnamon or nutmeg, or even cocoa, if you don't have speculoos spice.
- Refrigerate for at least half an hour before serving.
Notes
- Use Bailey's or any cream liqueur if you can't find Magnum.
Nutrition
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This sounds so good!
Oh yeah! Haha! I hope you try it!
Mmmm! That cream IS dangerous…Gimmie! These biscuits (the brand you mentioned without ment6ioning, lol) are my fav! I have not had the brand in your photo before, I will have to try them too. I have a package in my pantry now and would love to replicate your cream! Yum!
Oh, if you love speculoos biscuits, you will FLIP for this dessert! Seriously, you need to make it, Colleen! :)
I can see why this is called dangerous!! Looks and sounds AMAZING!
Oh, it is…it really is! :)
These are sinful and dangerous :) your recipe sounds delicious!
Thank you, Jagruti! I hope you’ll try it!
What a clever recipe idea, a sort of cheat’s version of Tiramisu! Love it! I also LOVE James Martin and had the pleasure of having dinner with him last year which he cooked for me too! Karen
It is, very much like a sort of tiramisu! I remember that, when you were on the cruise! I’d love to do that too sometime!