- 250g Speculaas Dutch Biscuits
- 75g butter, melted
- 1 packet Jellyologist Nans Pavlova Jelly Mix
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1 tsp mixed spice
- 500ml cream
- 180g white chocolate, chopped

- Process Speculaas biscuits into a fine crumb using a food processor then mix through melted butter
- Press biscuit mix into a prepared 20cm springform pan until an even layer
- Melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water
- Heat 100ml of the cream until nearly boiling and add the Nans Pavlova Jelly Mix, stirring until dissolved
- Whip the remaining 400ml cream until soft peaks
- Combine 1/4 of the whipped cream with the white chocolate Jelly mix and mix carefully fold in remaining cream.
- Pour over the biscuit base and refrigerate at least 4 hours until set