Cut dried fruit into small cubes and marinate with the juice of half an orange. Mix the ricotta with the egg liqueur.
Crumble one speculoos into each of 3 glasses, top each with a teaspoon of dried fruit, and then layer each with 2 tablespoons of the ricotta-egg liqueur cream.
Repeat the steps again and garnish each with a whole speculaas and the remaining dried fruit.
Preparation Tip:
The dried fruit can vary, for example, cranberries, dried apple rings, figs, raisins, etc. also taste good.
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