Stroopwafel Tiramisu: A Dutch Twist on an Italian Classic
Mascarpone, coffee and stroopwafels instead of ladyfingers. A Dutch take on tiramisu that comes together in twenty minutes.
By Daniel MellicovskyBaker and owner, Melly's Stroopwafels
The stroopwafel is endlessly versatile, and this recipe gives the Italian classic a Dutch twist. The rich caramel flavour of Melly's stroopwafels stands in for the ladyfingers and pairs beautifully with creamy mascarpone and bold coffee.
At a glance
- Prep: 20 minutes
- Chilling: 4 hours (or overnight)
- Cuisine: Dutch-Italian fusion
- Serves: 4 to 6
Ingredients
- 200 g Melly's stroopwafels
- 250 g mascarpone
- 200 ml heavy cream
- 100 ml strong coffee, cooled
- 3 tablespoons coffee liqueur
- 50 g sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Method
Brew and cool the coffee, then stir in the coffee liqueur. Whip the mascarpone with the cream and sugar until light and fluffy, then fold in the vanilla. Dip the stroopwafels briefly in the coffee mixture. Layer the dipped waffles and the mascarpone cream alternately in a dish. Dust the top with cocoa powder and refrigerate for at least 4 hours before serving.
Stock up on waffles from our webshop, or for another easy dessert try our stroopwafel trifle.
Taste it warm in Amsterdam
Order fresh stroopwafels to your door, or learn to make your own at a Melly's workshop in the heart of the city.
