Speculoos Parfait

All ingredients should be as cold as possible; this helps the mixture stay stable later.

The mixture is ready when it is noticeably lighter in color and falls back in thick "ribbons" when the beaters are lifted.

Chill the bowl and beaters briefly beforehand; the cream will thicken faster.

Do not stir — use a spatula to fold from the bottom up to preserve the airy texture.

The easiest way is in a freezer bag with a rolling pin; a few larger pieces add pleasant crunch.

Fold only as long as necessary to prevent the whipped cream from collapsing.

Press and smooth the film gently; this makes it easier to unmold the parfait neatly later.

Tap the mold 2–3 times lightly on the work surface to remove larger air bubbles.

For perfect slices, let the parfait sit in the fridge or at room temperature for 5–10 minutes before slicing.

Dip the knife in hot water and dry it before slicing for especially smooth pieces.