This layered dessert features airy eggnog mousse, biscoff whipped cream with cookie butter, crumbled speculoos cookies and fruity tangerine curd!
Whisk together the yolks, zest, juice, and sugar in a small saucepan. Cook over medium-low heat for about 5 minutes, stirring constantly until the mixture thickens and coats the back of a wooden spoon.
Whisk in the butter, a few pieces at a time, until incorporated. Add a pinch of salt for an additional edge, if you want and chill for a few hours, until more firm and store in the refrigerator until you want to use it.
Whip the egg yolks with the egg liqueur in a metal bowl over a hot water bath until foamy and airy. Add the melted chocolate and continue stirring. Drain gelatine and melt in this mixture. Also, add the rest of the liqueur and vanilla. Whip the cream and fold in the mousse carefully.