Article | Description | Quantity |
| White base | 3500 g | |
4595 | Cream 35% | 290 g |
| 13914 | Biscoff spread | 400 g |
| 1881 | Variegato Joycream Speculoos | QS |
working method
- Add the extra cream and biscoff spread to the basic mix and mix well with the hand blender
- Variegate the Joycream Speculoos on/under the ice during the output
- Finish your creation with Biscoff biscuits
- Use art. 13932 for decoration