Cathy Shaw Ardman
Yoghurt Tiramisu with dutch waffles
Grease the spring form and coat the bottom with parchment paper. Crumble 1 package of stroopwafels in a food processor. Melt the butter and mix it with 2 tablespoons of liqueur through the cookie crumbs.
Spread the crumb mixture over the spring form bottom and press it well with the convex side of a damp spoon.
Halve the rest of the stroopwafels and place them slightly overlapping next to each other along the edge of the mold, with the cutting edge on the bottom of the cake. Break the syrup waffles that are left in small pieces.
Soak the gelatin in cold water for 5 minutes. Heat the coffee without boiling with the rest of the liqueur. Squeeze the gelatine well and dissolve it in the hot coffee while stirring.
Mix the gelatin mixture through the yogurt and spatula the whipped cream through it. Pour half of this mixture onto the cake bottom in the spring form. Distribute the syrup waffle pieces over that and the rest of the yoghurt mixture.
Let the dessert stiffen in the refrigerator for at least 3 hours. Remove the edge of the shape. Mix the cocoa and cinnamon powder and dust the tiramisu with this mixture.
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