Stroopwafel tart with yoghurt tiramisu

Stroopwafel tart with yoghurt tiramisu
Makes: 14 portions
Prep time:
Cook time:
Total time:
  • 800 gr stroopwafels
  • 75 gr butter
  • 30 gr almond liqueur
  • 18 gr leaf gelatine
  • 60 gr white sugar
  • 500 ml yoghurt
  • 30 gr almond liqueur
  • 1 tspn vanilla flavour
  • 50 gr strong coffee
  • 300 gr double cream
  • 1 tspn cacao powder
  • ½ tspn cinnamon power
  1. Grease the spring form tin and line the base with baking paper.
  2. Cut 15 the stroopwafels in half and trim a little of each side.
  3. Blitz to a fine crumbs the rest of the stroopwafels.
  4. Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
  5. Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim. Press them down lightly in the base. Refrigerate to set.
  1. Soak the gelatine in ample cold water until soft.
  2. Mix the yoghurt with the vanilla flavour, white sugar and almond liqueur.
  3. Drain the soaked gelatine in the cot coffee. Mix the coffee with the yoghurt.
  4. Whip the double cream to soft peaks and fold into the yoghurt.
  5. Pour the filling on the base and decorate with any remaining stroopwafels.
  6. Refrigerate to set, at least half a day but preferably overnight.
  1. To serve, remove the rim of the spring form and place the tart on a serving platter.
  2. Dust the top with cacao powder and cinnamon.
Stuff to know
This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.
The stronger the coffee you use, the more pronounced the coffee flavour will be.
A good liqueur to use is Italian Amaretto.
Line a shallow tray with some soaked sponge fingers in hot coffee and pour half of this filling on top. Add a next layer of sponge fingers, the rest of the filling and finish again with some sponge fingers.