Yep, you read that right. If you're anything like me, you love stroopwafels. And if you're really like me, you also have a soft spot for tiramisu. So I thought, why not combine the two? This recipe brings together the creamy richness of classic Italian tiramisu with the gooey caramel crunch of Dutch stroopwafels. It’s my favorite kind of dessert: familiar, surprising, and way too easy to finish in one sitting.
What is Tiramisu?
Tiramisu is a classic Italian dessert made with layers of coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa powder. Its name literally means “pick me up” in Italian, referring to the energizing combination of espresso and sugar. Traditionally served chilled, tiramisu offers a perfect balance of richness, bitterness, and sweetness. Over the years, it has become a global favorite and inspired countless variations.
Origins of Tiramisu
Tiramisu is believed to have originated in the Veneto or Friuli Venezia Giulia region of Italy during the 1960s or 1970s. While several Italian towns claim to have invented it, most stories agree that it was created in a restaurant setting. The use of mascarpone cheese, espresso, and cocoa reflects the local ingredients and culinary style of northern Italy.
Although tiramisu is now a staple in many Italian restaurants around the world, it remains a dessert that welcomes innovation. That brings us to our Dutch-inspired version using stroopwafels instead of ladyfingers.
A Dutch twist: Stroopwafel Tiramisu
Stroopwafels are traditional Dutch cookies made from two thin waffles filled with a layer of soft caramel syrup. Originally sold in street markets in Gouda, stroopwafels have become an iconic part of Dutch culture and a popular treat worldwide. Their chewy texture and caramel flavor pair exceptionally well with coffee and creamy desserts.
In this stroopwafel tiramisu recipe, we replace the traditional ladyfingers with stroopwafel pieces and introduce a subtle Dutch influence into this Italian classic.
Ingredients (Serves 6 to 8)
Below you will find the ingredient list for this Stroopwafel Tiramisu recipe. Make sure to look at the FAQ's if you are curious about swapping ingredients.
For the cookie base
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8 to 10 Dutch Waffle Company Stroopwafels, halved or quartered
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1 cup strong brewed coffee or espresso, cooled. Pro tip: use Stroopwafel coffee!
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2 tablespoons coffee liqueur (optional, e.g. Baileys, Amaretto, or Advocaat)
For the cream layer
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3 large egg yolks
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½ cup granulated sugar
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8 oz mascarpone cheese
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1 cup heavy cream
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1 teaspoon vanilla extract
For the topping
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1 to 2 extra stroopwafels, crumbled
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Unsweetened cocoa powder for dusting
Instructions
Below you will find the instructions for this delicious Stroopwafel Tiramisu recipe. If anything is unclear, please feel free to reach out to me through the comments on my email!
1. Prepare the coffee mixture
Combine the brewed coffee and liqueur in a shallow bowl. Set aside to cool completely.
2. Make the mascarpone cream
In a mixing bowl, whisk the egg yolks with the sugar until light and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the mascarpone and vanilla extract into the egg yolk mixture until smooth.
Then fold in the whipped cream until fully incorporated.
3. Assemble the tiramisu
Quickly dip each stroopwafel piece into the coffee mixture. Do not soak them, just lightly coat.
Arrange a layer of soaked stroopwafels in a square or rectangular dish (around 8 x 8 inches).
Spread half of the mascarpone cream over the stroopwafels.
Repeat with another layer of dipped stroopwafels and finish with the remaining cream.
4. Chill
Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to set.
5. Serve
Right before serving, dust the top with cocoa powder and sprinkle with crumbled stroopwafel pieces.
Tips for the best Stroopwafel Tiramisu
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Use freshly brewed espresso or strong coffee for the best flavor.
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For a non-alcoholic version, skip the liqueur and use plain coffee.
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Want extra caramel notes? Add a drizzle of stroopwafel syrup between layers.
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Individual glass jars or cups make this recipe perfect for events and dinner parties.
Why this recipe works
This stroopwafel tiramisu combines the deep coffee flavor of traditional tiramisu with the chewy caramel sweetness of Dutch stroopwafels. The mascarpone cream keeps it rich and smooth, while the stroopwafels add both texture and character. It is an ideal make-ahead dessert that impresses guests without requiring baking. Happy baking!
Frequently Asked Questions (FAQ)
Below you will find the FAQ for the Stroopwafel Tiramisu, if you have any other questions please let me know in the comments.
Can I make Stroopwafel Tiramisu without alcohol?
Yes, absolutely. Simply leave out the coffee liqueur and use plain strong coffee or espresso. The dessert will still have a rich flavor and all the layered creaminess you expect from tiramisu.
Where can I buy stroopwafels?
You can buy authentic Dutch stroopwafels directly from our online store here at Dutch Waffle Company. They’re freshly made and perfect for baking, snacking, or pairing with coffee.
Can I prepare this recipe ahead of time?
Yes. In fact, this dessert tastes even better after a few hours in the fridge. You can prepare it up to 24 hours in advance. Just add the cocoa powder and crumbled stroopwafel topping right before serving to keep the texture fresh.
Is it safe to use raw egg yolks?
This recipe uses traditional raw egg yolks. If you're concerned, you can use pasteurized eggs or look for egg-free tiramisu variations. You can also gently heat the yolk and sugar mixture over a double boiler to reduce any risk.
Can I freeze stroopwafel tiramisu?
Freezing is not recommended, as the mascarpone mixture can separate once thawed. For best results, enjoy within 2 to 3 days of making and keep refrigerated.
What dish size should I use?
An 8 x 8 inch square baking dish works well for the quantities listed. You can also use individual serving glasses or ramekins for a more elegant presentation.
