Dutch Tiramisù

Ingredients

In this Dutch adaptation of Tiramisù, we replace the traditional ladyfingers with stroopwafels, adding a distinct Dutch flavor to the dish. Additionally, we incorporate a touch of Dutch liqueur, such as Advocaat or Bols Corenwyn, to enhance the richness of the dessert. These modifications give the Tiramisù a unique Dutch twist while still maintaining its creamy and decadent qualities. We alse have the original recipe for Tiramisù, so you can check it out.

• 250g (8.8 oz) mascarpone cheese 250g (8.8 oz) mascarpone cheese
• 3 large eggs, separated 3 large eggs, separated
• 75g (2.6 oz) granulated sugar 75g (2.6 oz) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200ml (7 fl oz) strong brewed coffee, cooled 200ml (7 fl oz) strong brewed coffee, cooled
• 50ml (1.7 fl oz) Dutch liqueur (Advocaat or Bols Corenwyn) 50ml (1.7 fl oz) Dutch liqueur (Advocaat or Bols Corenwyn)
• 10 stroopwafels 10 stroopwafels
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 30g (20g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, beat the egg yolks and sugar until creamy and pale yellow.
2. 2.
   Add the mascarpone cheese and vanilla extract to the egg yolk mixture. Mix until well combined and smooth.
3. 3.
   In a separate bowl, beat the egg whites until stiff peaks form.
4. 4.
   Gently fold the beaten egg whites into the mascarpone mixture until fully incorporated.
5. 5.
   In a shallow dish, combine the cooled coffee and Dutch liqueur.
6. 6.
   Dip each stroopwafel into the coffee mixture, ensuring they are well soaked but not overly saturated.
7. 7.
   Arrange a layer of soaked stroopwafels in the bottom of a serving dish.
8. 8.
   Spread a layer of the mascarpone mixture over the soaked stroopwafels.
9. 9.
   Repeat the layers, ending with a layer of mascarpone mixture on top.
10. 10.
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
11. 11.
    Before serving, dust the top of the Tiramisù with cocoa powder.
12. 12.
    Slice and serve chilled.

Treat your ingredients with care...

• Stroopwafels — Ensure the stroopwafels are fresh and not overly brittle. Soaking them briefly in the coffee mixture will soften them just enough without making them too soggy.

Tips & Tricks

• For a stronger Dutch flavor, drizzle a small amount of Dutch chocolate syrup over each layer of mascarpone mixture.
• If you prefer a non-alcoholic version, substitute the Dutch liqueur with a coffee-flavored syrup or extract.
• To add a crunchy texture, sprinkle crushed stroopwafels on top of the final layer of mascarpone mixture before dusting with cocoa powder.
• For a festive touch, garnish each serving with a small stroopwafel cookie.

Serving advice

Serve the Dutch Tiramisù chilled for the best flavor and texture. It pairs wonderfully with a cup of freshly brewed coffee or a glass of Dutch liqueur.

Presentation advice

To enhance the presentation, use individual serving glasses or ramekins for an elegant and personalized touch. Dust the cocoa powder in a decorative pattern or stencil a design on top of the Tiramisù for an eye-catching presentation.