Preparation: 30 min.
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Ingredients for
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60 g Ricotta
120 g Ricotta
180 g Ricotta
240 g Ricotta
300 g Ricotta
360 g Ricotta
420 g Ricotta
480 g Ricotta
540 g Ricotta
600 g Ricotta
25 g Speculoos
50 g Speculoos
75 g Speculoos
100 g Speculoos
125 g Speculoos
150 g Speculoos
175 g Speculoos
200 g Speculoos
225 g Speculoos
250 g Speculoos
1 cup of espresso
2 cups of espresso
3 cups of espresso
4 cups of espresso
5 cups of espresso
6 cups of espresso
7 cups of espresso
8 cups of espresso
9 cups of espresso
10 cups of espresso
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Do you love coffee and love speculoos? Then don't hesitate, because this is a fun dessert for you.
You can read the full recipe on page 166 from Een pan
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