Let's start cooking!
Chop 8 Virtuoso biscuits up into small pieces and melt in the bain-marie along with the Speculoos spread. Fill 4 serving rings with the mixture. Leave to set in the fridge.
Split a vanilla pod lengthwise and extract the seeds.
Add the seeds and icing sugar to the cream and whisk until you obtain a thick liquid consistency.
Spoon the cream onto the chocolate base and garnish with the raspberries, mint and Virtuoso pieces.